My mom always had a shelf of cookbooks available in the kitchen to peruse and cook from, but there were two that I used more than any others. One was the Better Homes and Gardens New Cook Book and the other was a book all about potatoes. I can’t remember the name, but I do remember it had a green cover with a photo of scalloped potatoes, and maybe 50 pages max. I know what I’ll be hunting for the next time I am at my mother’s house! One of the recipes we cooked from this book on a regular basis were these Cheesy Potato Wheels. I think this is even the name of the recipe from the book. I don’t remember the exact recipe measurements, but when it comes to cheese and potatoes, there is almost no way to go wrong. Unless for some reason you don’t use enough cheese.
(Aside.) I just had a crazy intense flashback to the fast food of my youth. Carl’s Jr. used to offer a baked potato that you could get completely doused in some sort of plastic melty cheese substance that was the most delicious thing in the universe. It was probably equal parts potato to cheese, by weight. I once had a cavity filled and was so hungry I didn’t want to wait for the numb to wear off. My mom drove me through Carls Jr. to get a cheese baked potato and I had to make sure to only place the food on the opposite, non-numb, side of my mouth. Did you ever have one of these potatoes? Later, and only for a short time, when they came out with the criss cut fries, you could get them doused in the same “cheese”.
Whew so anyway. Where were we? I try to stay away from fast food these days, but if that cheesy potato nonsense was still on the menu, I would have a very difficult time not indulging.
On to the real potatoes topped with the real cheese and the real butter. I made these for dinner recently and David asked if we could renew our vows. Apparently I’ve only made them once before, and he now would like them to become a regular dinner offering. They can’t, though, because they are potatoes and cheese and as such are filled with all the calories and fat, and when I make them I can’t help but eat the entire pan in one sitting. Maybe if it’s the only thing I eat the entire day? Cheesy potato wheels for breakfast, lunch, and dinner? Sounds good to me!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 2 large russet potatoes
- 1/2 cup shredded cheddar cheese
- 2 tablespoons unsalted melted butter
- kosher salt, to taste
- freshly crushed black pepper, to taste
- spices, optional (such as garlic or onion powder, paprika, etc)
- chopped cooked bacon, optional
- chopped scallions, optional
- Preheat the oven to 350F
- Wash the potatoes well and cut into 1/2 inch rounds
- Place the potatoes in a glass baking dish in a fanned out style
- Drizzle the melted butter all over the tops of potatoes and sprinkle with salt and pepper, to taste. Sprinkle on any additional spices, as desired.
- Sprinkle the shredded cheese evenly over the top of the potatoes.
- Cover and bake for 20 minutes. Uncover and bake until the potatoes are very soft and the cheese is golden brown, about 10-15 minutes longer.
- Top with bacon or scallions as desired.