Cheesy Potatoes

These are delicious. I made them after finding something similar online. They looked so good I had to do a version of them myself. I fell in love soon as I saw them, and well….. The rest is history.

Fresh Cheesy Potatoes

Truth be told, there are many reasons why I started this blog. One reason is, I am an insanely picky eater. Lately I have been working so hard to overcome this mental problem with food that I have. One way I do that, is by holding myself accountable to all of you each week on this blog. You are the impetus that drives me to try something new each week. This was new. Only way I had ever really eaten potatoes was in french fries. But cheesy baked potato….. Looked too good not to give a shot.

Step 1, slice the potatoes.

I am not alone in my pickiness. I married the world’s second most picky eater. Though after these potatoes I am really starting to wonder who is the world’s first pickiest. Till now I would have said me every time…. Now… It’s a draw. He liked the idea of baked potato. He is Finnish. There is nothing more Finnish than reindeer meat and a side of baked or boiled potato. He was totally for potatoes….. Then I put butter all over them…… Then sea salt….. And finally, some fresh thyme and a bit of dried rosemary…… But then….. Then, I really went too far. I dared to cover them in cheese! Not just parmesan which is scary enough to see on a potato… No… That was not good enough for me. I also added…. Grated mozzarella. He was so upset I thought steam would be coming out his ears.It was as if I had made an assault of the most horrible kind on his Finnish traditional food. He almost reacted as though I were in the kitchen raping potatoes instead of preparing them to be eaten. The idea of potatoes made in this way was initially so abhorrent to him he insisted and demanded I make one of them cheese free. Preferably the biggest one. Husbands, anyone married will know, inside they are all just little boys suspicious of every new thing you try to feed them.

Slathered in butter, with herbs and sea salt to taste

Well, finally after 45 minutes of baking our cheesy potatoes they were done. Antti, was highly suspicious of them and took his uncheesy one ofcourse and a small slice or 2 of a cheesy one, the whole time giving the cheesy potato dirty looks. He ultimately went back for seconds on the cheesy potato and declared them a raving success.  I enjoyed them very much too and would not hesitate to make these again. They were really good. And If both myself and the other most picky eater on the planet find these palatable, you know they must be good.

For those who would like the recipe,

• 6 potatoes
• 4 to 5 tablespoons butter
• sea salt to taste
• rosemary (amount optional)
• thyme (amount optional)
• 1/4 cup parmesan cheese
• 1/4 cup mozzarella cheese

Pre heat the oven to 400 to 420. You might want to first boil your potatoes or microwave them for about 5 to 10 minutes. Then, you cut them into thin slices. About the same width as a french fry. So thicker than a potato chip. Make sure not to cut all the way through. You want your potatoes still attached along the bottom. Add your butter over your potatoes make sure it is melted and that it gets in and between the slices. Add some salt to taste taking the same care as with the butter. Now add the herbs in the amount you would like. You can also play with this. Try basil or oregano instead if you like. Fresh is always best but dried does fine also. This is when you are ready to add your cheeses. Mix them together and sprinkle them over your potatoes. Make sure to get them between the slices and into the crevices as you did with all the other ingredients.

You can see the naked potato for my husband. The cheesy potatoes look perfect and are ready to go into the oven. Poor naked potato… It must have felt left out since the rest got cheese.

Put your cheese covered potatoes into your preheated oven for about 40 minutes at 400. Baste them a few times as they are cooking with the butter. The results are pretty delicious!

Fresh from the oven!