Cheese Potatoes is my go-to recipe when I want something cozy and filling. I learned this from my grandmother, and it’s stayed in my weekly rotation ever since. The combination of soft potatoes and rich cheese sauce creates pure comfort food magic. The green capsicum adds a nice pop of color and fresh flavor, while the golden breadcrumbs give it the perfect crunch.
About the Recipe
This recipe takes basic pantry staples and turns them into something special. The milk-based sauce gets its richness from cheese and its kick from black pepper. The capsicum adds a subtle sweetness that balances the creamy sauce. It’s simple enough for beginners but tastes like you’ve been cooking for years.
Why You’ll Love This Recipe
You’ll love how the potatoes turn out tender but not mushy. The sauce is smooth and creamy, without any lumps. The breadcrumbs add a nice crunch that makes each bite interesting. It’s also super flexible – you can use different types of cheese or add extra vegetables. Best of all, it’s a recipe that works just as well for a regular weeknight dinner as it does for special occasions.
Cheese Potatoes
Cooking Tips
– Cut potatoes into even slices for uniform cooking
– Keep stirring the sauce to prevent lumps
– Don’t overcook the potatoes – they should be tender but still hold their shape
– Toast the breadcrumbs until just golden for the best crunch
– Let the dish rest for 5 minutes before serving
Serving and Storing Suggestions
Serves 4-6 people as a side dish. Total prep and cooking time is 30 minutes. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the breadcrumbs crispy.
Similar Recipes
- Scalloped Potatoes
- Potato Gratin
- Cheesy Hash Browns
- Baked Potato Casserole
Nutrient Benefits
Potatoes provide good carbohydrates and vitamin C. Cheese adds protein and calcium. Green capsicum brings vitamins A and C to the dish. Using milk makes it a good source of calcium and protein. It’s a filling dish that gives you energy for hours.
Cheese Potatoes
Ingredients
- 2 Potatoes (large)
- 1 Green Capsicum (small)
- 1/2 cup Cheese (grated)
- 3 tbsp Oil
- 3 tbsp Refined Flour
- 2 cups Milk
- 1 tsp Salt
- 1/2 tsp Black Pepper (freshly ground))
- 3 tbsp Breadcrumbs
Instructions
- Wash and peel the potatoes.
- Cut them into half and then into 1/4 inch slices.
- Put them into a pan with water and cook them over high heat for 5 minutes until they are soft.
- Cut the capsicum into quarters and remove the white pith and seeds.
- Chop the capsicum fine.
- Grate enough cheese to make up 1/2 a cup.
- Heat 2 tblsp of oil in a frying pan over a moderate heat and add the capsicum and fry for 1 minute.
- Sprinkle in the flour and fry for 1 minute, stirring all the time.
- Pour in the milk in a thin stream and stir continuously so that no lumps form.
- Cook, stirring all the time, till the sauce becomes thick.
- Mix int he grated cheese, salt and pepper and remove the pan from the heat.
- Add the cooked potatoes to the mixture.
- Fry the breadcrumsb in 1tsp oil in a kadai till light brown.
- Sproon the potatoes into a dish and sprinkle the breadcrumbs on top.
Sign up for our newsletter
Frequently Asked Questions
Can I make this ahead of time?
Yes. Prepare everything except the breadcrumbs topping. Store in the fridge for up to 24 hours. Add the toasted breadcrumbs just before serving to keep them crispy.
What type of cheese works best?
Medium or sharp cheddar is perfect, but you can try Gouda or Monterey Jack too. Avoid soft cheeses as they might make the sauce too runny.
Can I use other vegetables besides capsicum?
Sure. Try corn, peas, or finely chopped carrots. Just make sure to cook them briefly before adding to the sauce.
Is this recipe freezer-friendly?
The sauce might separate when frozen and thawed. It’s best to enjoy this dish fresh or within a few days from the fridge.
1 comment
cheese and patato is my favourite combination…. cuisine india rocks…. i llloooooooovvvvvveeeeeee it!!!!!!!!!!!