cheesy shredded potatoes recipe

Written ByJenny Smyth Posted on
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The Best cheesy shredded potatoes recipe

I am so excited to share with you my family’s favorite cheesy shredded potatoes recipe. This dish is a staple in our household and is always a hit with my kids.

I remember when I first made it for them, they were skeptical at first, but after one bite, they were hooked. Since then, it has become a regular feature on our dinner table and is often requested by my kids for special occasions.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. You can serve it as a side dish or even as a main course, depending on your preference.

The key to this recipe is the technique of shredding the potatoes, which allows them to cook evenly and absorb all the flavors of the cheese and seasonings. I’ve experimented with different types of cheese, but cheddar is always the winner in my book.

The smoky flavor of cheddar pairs perfectly with the earthy taste of the potatoes, creating a delightful harmony of flavors that will leave you wanting more.

Cheesy Shredded Potatoes

4.7 from 868 votes

Crispy shredded potatoes baked with a blend of melted cheeses make a comforting side dish or a satisfying main. This recipe combines tender potatoes with a golden, cheesy crust for a delightful texture contrast.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

4 medium russet potatoes, peeled
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Cheese Topping

1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 400°F.
2Line a baking sheet with parchment paper and set aside.
3Shred the peeled potatoes using a box grater or a food processor fitted with a shredding disc.
4Place the shredded potatoes in a large bowl and rinse them with cold water until the water runs clear to remove excess starch.
5Drain the potatoes well and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
6Return the dry shredded potatoes to the bowl and toss with olive oil, salt, black pepper, and garlic powder until evenly coated.
7Spread the seasoned potatoes in an even layer on the prepared baking sheet.
8Bake for 20 minutes, then remove from the oven and stir the potatoes gently with a spatula to ensure even browning.
9Return the baking sheet to the oven and bake for another 10 minutes, or until the potatoes are tender and starting to turn golden brown at the edges.
10Remove from the oven and increase the oven temperature to 450°F.
11In a small bowl, combine the cheddar, mozzarella, and Parmesan cheeses.
12Sprinkle the cheese mixture evenly over the hot potatoes, then drizzle the melted butter on top.
13Bake for an additional 5 to 7 minutes, until the cheese is fully melted, bubbly, and lightly browned in spots.
14Remove from the oven and let cool for 2 minutes before serving.

🔧Equipment

Box grater or food processor with shredding disc
Large bowl
Baking sheet
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For extra crispiness, squeeze the shredded potatoes very dry before seasoning. You can also add chopped fresh herbs like chives or parsley before serving for a pop of color.

Watch Video Of How Cheesy Shredded Potatoes Works

This cheesy shredded potatoes recipe is a staple in our household and has been a hit with my kids since day one. It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or special occasions alike.

One thing that sets this recipe apart from others is its ability to be reheated without losing its texture or flavor. Whether you’re looking for a comforting side dish or a satisfying main course, this recipe delivers every time.

❓ Frequently Asked Questions About Cheesy Shredded Potatoes

1.

What type of potatoes should I use for this recipe?
You can use any type of potato you like, but Russet or Idaho work best because they have a higher starch content, making them ideal for shredding and cooking evenly.

2.

Can I use pre-shredded cheese?
Yes, you can use pre-shredded cheese if you prefer, but keep in mind that it may not melt as well as freshly shredded cheese.

3.

How do I prevent the potatoes from becoming too soggy?
To prevent the potatoes from becoming too soggy, make sure to squeeze out as much moisture as possible after shredding them. You can also add a little bit of flour or cornstarch to help absorb excess moisture.

4.

Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time, but keep in mind that the potatoes will continue to cook and may become overcooked if left for too long. It’s best to assemble and bake just before serving.

5.

Is this recipe suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it does not contain any meat or animal by-products.

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