Four ingredients plus salt and pepper are all it takes to make these super delicious and filling Easy Cheesy Potatoes. Perfect to make in large or small batches for quick weeknight cookouts or big family gatherings and potlucks!
It’s unbelievably crazy that this recipe is just now making it onto the blog. Easy Cheesy Potatoes are almost always the main side to anything we’re cooking on the grill. You have to be a lover of Velveeta (or store brand equivalent), though, so if your thumb’s down on processed cheese (even if it’s made with real milk) then it’s best if you look in the Vegetable category under Potatoes for one of my other super yummy side dishes made with spuds. 😋
The key to making the perfect pot of Cheesy Potatoes is not to cut the cubes too small and don’t overcook the potatoes
- 5 lbs Idaho potatoes, peeled and cut into 2-inch pieces
- 1 stick butter, cut into pieces
- 1/2 cup heavy cream or milk or evaporated milk
- 1 1/2 lbs Velveeta or store brand melty cheese, cut into pieces
- Salt & pepper
Cover potatoes by about 2 inch of hot water. Add a couple of teaspoons of salt. Bring to a boil then reduce heat to medium.
When they’re just fork-tender but not falling apart, drain the water. Before you pour the cooked chunks of potatoes back into the hot pot, place the cubed cheese in the bottom so the heat of the potatoes melts the cheese without having to turn the heat back on. In these pictures, I forgot to do that first. It took a lot longer to melt all the cheese. 😕
Pour the potatoes back into the pot on top of the cheese. Add the butter, cream, and sprinkle with salt and pepper.
Put a lid on the pot or cover with foil and let sit for 10-15 minutes.
Gently turn over the potatoes using a large spoon, pulling melted cheese up from the bottom of the pot until thoroughly incorporated without smashing the potatoes. (But smashed cheesy potatoes are awesome too, so don’t stress over it. 😋 )
Makes great leftovers! Reheat in the microwave.