One of our favorite family recipes is cheesy potatoes. Here are the steps for the perfect version.
I recommend a nonstick pan.
Start with potatoes. How many? That depends on your pan size, how many people you’re feeding, and how hungry everyone is. Three medium potatoes usually fills our particular pan.
Peel the potatoes, then grate them.
Then – and this is a critically important step – squeeze the juice out of the potatoes before putting the shredded mix in a bowl.
Next, grate some cheese. How much? That depends on how much cheese you like. (Despite the vagueness of these measurements, you’ll learn how much cheese you prefer through experience.)
Mix the grated cheese and the grated potatoes together.
Melt some butter in your pan.
Pack the potatoes into the pan, pressing down to make everything compact. Add salt and pepper to taste. Do not cover the pan.
Now here’s the hard part: Cook the potatoes on LOW heat. It takes something like 15 minutes to cook one side, but if you turn up the heat the potatoes will get too dark while leaving the inner parts uncooked. Be patient!
When the potatoes are browned on one side to your satisfaction, it’s time to flip them.
I slide the half-cooked potatoes onto a plate and add a touch more butter to the pan.
Then I flip the potatoes and let the other side cook. This takes a bit less time, perhaps 10 minutes. Don’t forget to salt and pepper (to taste) the second side.
The result is a delicious, crisp, cheesy plate of potato goodness.
A friend with many children who uses this recipe modifies it a bit. She has a griddle on her stove, and spreads a lot of grated potato/cheese mix across the griddle. This way she can feed all her kids at once.
However you cook it, enjoy!