Today, we’re making Betty’s Mom’s Cheese Potatoes. Ironically, my mom isn’t named Betty, but this recipe comes from a newspaper clipping tucked into Grandma’s cherished spiral-bound recipe book. While it’s not a recipe Grandma originally created, there’s something undeniably comforting about a classic, old-fashioned cheesy potato dish.
Ingredients & Kitchen Time
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
- 3 large baking potatoes (1½ lbs.), peeled and sliced into ¼” thick rounds
- ½ tsp coarsely ground black pepper
- ¼ tsp salt
- 4 slices bacon, cooked and crumbled
- 1 large onion, thinly sliced
- 8 oz sharp Cheddar cheese, shredded
- ½ cup butter, cut into small pieces
Modifications
When I make this dish, I love to get creative with the seasonings. Feel free to adjust the flavor to your liking—make it spicy, extra salty, or keep it simple. I usually skip the onion when making it for myself, but when preparing it for others, I include it since most people prefer it with onion. If you can’t have butter, you can easily substitute it with extra virgin olive oil for a healthier option.
Instructions
- Preheat your oven to 350°F. Butter a 1½-quart baking dish.
- Arrange the potato slices in the dish, overlapping them slightly.
- Sprinkle with salt and pepper, then crumble the cooked bacon over the top.
- Add the sliced onion (if using) and sprinkle with shredded cheese.
- Dot the dish with small pieces of butter.
- Cover with foil and bake for 45 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown. (Pro tip: Add extra cheese during these last 15 minutes if you want an even cheesier finish.)
There you have it—Betty’s Mom’s Potatoes! Simple, easy, and always a crowd favorite!