Cheesy Potatoes

Serve these cheesy potatoes with my grilled king crab legs or seafood skewers! Photo by Veronica Hill.

Serve these cheesy potatoes with my grilled king crab legs or seafood skewers! Photo by Veronica Hill.

This indulgent cheesy potatoes recipe is the perfect compliment to grilled crab legs or seafood. Give them a try. I know you’ll love ’em!

Cheesy Potatoes

Rating: 51

Serving Size: 6

Cheesy Potatoes

Ingredients

  • 2 cups cream or milk
  • 8 tablespoons butter
  • 2 lbs. (about 4 large) russet potatoes, peeled
  • 1 cup fresh grated Parmesan or Romano cheese
  • 1 cup grated cheddar cheese
  • 2 cloves garlic, peeled and minced
  • Salt and pepper to taste
  • Paprika, for the topping
  • Extra shredded Parmesan or Romano, for topping

Instructions

  1. Cut potatoes in half, then cut into cubes. Add potatoes to rapidly boiling water.
  2. Melt butter in a sauce pot over low heat. Add minced garlic and stir about 2 minutes. Stir in cream.
  3. Bring cream to scalding point, stirring and watching so it doesn't boil. As soon as small bubbles start to form on the edge of the pot, remove the mixture from heat and set aside.
  4. Check potatoes after 20 minutes. They are ready when they break apart easily, about 25 minutes.
  5. Strain potatoes, then add back to the pot.
  6. Using a wire whisk, add cream to potatoes, a little bit at a time, whisking until you get the creamy consistency you want. You may not use all of the cream.
  7. Stir in grated parmesan cheese and grated cheddar cheese. Season with salt and pepper to taste.
  8. Place mashed potatoes into individual ramekins and place on a sheet pan, or scoop with an ice cream scooper onto a greased sheet pan or casserole dish.
  9. Sprinkle each scoop of potatoes with a little more grated parmesan and a generous sprinkling of paprika.
  10. Broil potatoes about 2 minutes, or until browned.

Recipe by Jason Hill / CookingSessions.com

http://cookingsessions.com/cheesy-potatoes/

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I went to culinary school in 1998, and worked as a chef for many years here in Southern California. Some of the great people I worked with included Homaro Cantu (Restaurant Charlie Trotter, Chicago’s Moto); James Boyce (Le Cirque, The Phoenician, Loews Coronado, Studio, Cotton Row),  and famed French chef Michel Richard (Citrus, Citronelle, Bistro M, Central). After quitting the restaurant business to start a family, I began writing a cooking column for several newspapers (Associated Press, Freedom News Service and Knight-Ridder Tribune), and launched my YouTube channel, “Chef Tips,” in 1997. I love sharing my knowledge of cooking with others, and I hope you enjoy my recipes!