Cheezy Potatoes Recipes 

Cheezy potatoes are nothing new to the world’s cuisine. Eating cheese with potatoes dates back hundreds of years. Shepherds in Switzerland and Germany packed large chunks of sturdy hard cheese to eat while herding the cows through the mountains from pasture to pasture. In the evenings, the cheese would melt setting next to the campfires; the shepherds would scrape it off the chunks and spread on potatoes and bread.

Today we reach a new height of gourmet dining by adding different types of cheese to our potato recipes. Even when eating out we seem to want to load our baked potatoes or French fries with this rich creamy stuff. It is very common for most of our potato casseroles or baked potato dishes to be served with hot melted cheese oozing from the potatoes and other ingredients.  Even potatoes cooked on top of the stove are frequently with cheese added. I find myself adding cheese to potato salad and lately even when mashing potatoes. The possibilities are endless.


Cheezy potatoes are found in many potato casseroles, like au gratin potatoes, scallop potato recipes and a party potato recipe.

  • ½ Cup mayonnaise
  • 2 Tablespoons flour
  • 1/8 Teaspoon black pepper
  • 1 Cup skim milk
  • 1 Cup shredded Cheddar cheese
  • 4 Cups thinly sliced peeled raw potatoes
  • 2 Tablespoon grated Parmesan cheese

Preheat oven to 350F degrees.

Spray a 10 X 6 inch baking dish with vegetable oil spray.

Combine mayonnaise, flour and black pepper in a small saucepan.

Over medium heat, gradually add milk into mayonnaise mixture and stir until thickened.

Add Cheddar cheese and stir until cheese melts.

Place potatoes in prepared baking dish; pour cheese sauce over top.

Sprinkle with Parmesan cheese and spray top with vegetable oil.

Bake for 55 to 60 minutes or until potatoes are tender.


These cheesy potatoes are delicious in this casserole with sour cream.

  • 10 Partially cooked white potatoes
  • ½ Cup butter
  • 1 Can condensed cream of chicken soup
  • 2 Cups sour cream
  • 2/3 Cup chopped onions
  • 1 ½ Cups grated Cheddar cheese
  • Buttered bread crumbs

Preheat oven to 350F degrees.

Cool and grate partially cooked potatoes.

Heat together butter, soup, sour cream, onion and cheese.

Combine cheese mixture with grated potatoes; place in greased casserole dish.

Top casserole with buttered bread crumbs.

Bake for 45 minutes and serve.


How to Make Cheezy Potatoes for a PartyHow to Make Cheezy Potatoes for a Party

Hash browns make delicious cheesy potatoes in this party potato recipe.

  • 1 Bag frozen hash browns (32 ounces)
  • 2 Cans condensed cream of chicken soup
  • 2 Cups sour cream
  • 1 Cup grated sharp cheese
  • 1 Cup melted butter
  • 2 Tablespoons melted butter
  • 1/3 Cup finely chopped onion
  • 1 Cup crushed corn flakes

Preheat oven to 350F degrees.

Mix together the sour cream, soup, cheese, 1 cup melted butter and onions.

Blend cream mixture into potatoes; pour into a large greased shallow baking dish.

Cover top of cheezy potatoes with crushed corn flakes; drizzle 2 tablespoons melted butter over top.

Bake 50 to 60 minutes. NOTE: If browning too much lay piece of foil over top.

How to Make Cheezy Potatoes for a PartyHow to Make Cheezy Potatoes for a Party


  • 2 Tablespoons butter
  • 2 Teaspoons minced onion
  • 1 Baked potato cut in half lengthwise
  • ½ Cup cooked broccoli, pureed
  • ½ Cup plain yogurt
  • Salt/ pepper
  • 1 Tablespoon fresh grated Parmesan cheese

Preheat oven to 400F degrees.

Heat butter in a small skillet; add onions and sauté 1 minute and remove from heat.

Scoop pulp from each potato half into a small bowl saving the shells.

Add sautéed onions, broccoli, yogurt, salt and pepper to potato pulp; mash until thoroughly blended.

Divide mixture in half and scoop into each half of potato shell.

Divide Parmesan cheese in half and sprinkle on top of each potato half.

Bake 20 to 25 minutes; serves two.


The two cheeses makes this cheezy potato salad recipe extra special.


  • 2 Packages (16 ounces) frozen diced potatoes
  • 1 Cup water
  • ½ Cup Italian salad dressing
  • 16 Green onions sliced
  • 1 Cup chopped celery
  • 1 Chopped red bell pepper
  • 3 Hard boiled eggs, chopped
  • 1 Cup crumbled blue cheese


  • 1 Cup large curd cottage cheese
  • 1 Cup sour cream
  • 2 Teaspoons prepared mustard
  • 2 Teaspoons seasoned salt

Place potatoes in a large skillet; add water and salad dressing.

Bring potatoes to a boil, reduce heat and simmer until potatoes are tender.

Spoon potatoes into a large bowl and chill for 35 to 40 minutes.

Combine potatoes, green onions, celery, bell pepper and eggs; toss gently to blend.

Prepare dressing by combining cottage cheese, sour cream, mustard and seasoned salt.

Add creamed mixture to vegetable mixture and toss gently.

Sprinkle blue cheese on top of salad and chill before serving.


  • 2 Cups well seasoned mashed potatoes
  • ½ Cup grated American cheese
  • 1 Teaspoon minced onion
  • 1 ½ Cups slightly crushed corn flakes

Preheat oven to 400F degrees.

Combine potatoes, cheese and onion; mix thoroughly.

Shape into 6 balls and roll in crushed corn flakes.

Place balls on greased baking sheet and bake 20 minutes.


I love the added flavor of crisp bacon in these cheezy potatoes.

  • 2 Pounds frozen hash browns
  • 16 Ounces sour cream
  • ¼ Pound melted butter
  • 1 Can condensed cream of chicken soup
  • 2 Cups shredded Cheddar cheese, divided
  • ½ Pound crisp bacon, crumbled

Preheat oven to 350F degrees.

Mix together all ingredients except 1 cup of cheese; put in large greased casserole dish.

Sprinkle remaining cheese on top of your cheezy potatoes and bake 45 minutes.