Cheesy? Cheesey? I have no idea how that’s spelled, and the WordPress spell checker isn’t doing me any favors. Uhhh and even considers “WordPress” to be spelled wrong. You’d think I’d Google it before committing to it being my in blog title (and permanently in the link!), but I like to live dangerously. Especially when it comes to cheese. Not that I eat old cheese or questionable cheese… basically, I just love eating dangerous amounts of cheese.
Which I think is pretty normal. Right, guys?
On topic and because you’re probably wondering, here’s a list of everything I love about cheesy potatoes: 1. cheesy 2. potatoes. End of list. Do you need anything more? What I specifically loved about these cheesy potatoes is a much longer list. If I’m not double counting the cheesy and potatoes aspects, here we go: no weird/super processed ingredients like condensed soup, no pre-cooking the potatoes, ready and waiting for me when I get home from work, magically tastes like my grandma’s famous cheesy potatoes without even being similar. <– isn’t that last one just crazy? Her recipe used pre-cooked potatoes and involved making a legit cheese sauce while mine basically is just throwing everything in a slow cooker and getting delicious homey (homy?) flavors out of it with a fraction of the effort.
The most important thing you learned today: Kelly struggles with “y” vs “ey” delicious cheesy potatoes are just a slow cooker away. Vegan? Sorry, I haven’t recipe tested a vegan-ified version of this. Try these vegan potatoes loaded with cheesy goodness.
8 medium russet potatoes (~8 c, peeled and chopped in 1 cm cubes)
1 c Greek yogurt (I used fat free)
2½ c milk (I used unsweetened almond milk)
salt and pepper to taste (I used ½ tsp salt + generous amounts of pepper)
½ tsp onion powder
1 tsp garlic powder
1 tsp parsley
¼ tsp smoked paprika (can sub regular)
1 tsp agave or other sweetener (removes tanginess from yogurt, can omit)
8 oz sharp cheddar, shredded
2 oz parmesan, shredded
Spritz a 6 – 8 quart slow cooker with nonstick spray (larger or smaller slow cookers will not cook properly). Add everything except the potatoes and cheeses, whisking until well combined. Stir in the potatoes and cheeses.
Cover and cook on low for 6 – 8 hours. Stir periodically, if desired, to help prevent sticking and burnt spots. If there’s an excess of liquid when your potatoes are done, uncover and switch to high. Let cook for 30 minutes – an hour until the sauce has thickened. (see note)
We ate this as our main: 1 heaping cup for about 300 calories, 8 servings total. Feel free to swap in whatever cheeses you prefer – you may need more of a milder tasting cheese. The excess liquid comes from the fickle nature of potatoes in a slow cooker and the moisture content of the potatoes. Don’t be tempted to reduce the added liquid, as your potatoes may not cook properly.
Serving size: heaping ½ c Calories: 150 Fat: 6 Carbohydrates: 17 Fiber: 2 Protein: 8