Cheesy potatoes are a party and potluck hit year round, but rosemary makes them especially cozy for cool weather get togethers and weekend dinners.
- 2 lbs. potatoes (see notes), peeled and diced 1/4″
- 1 medium sweet onion, finely diced (about 1 3/4 C)
- 1 T finely chopped rosemary, plus a sprig for garnish
- 1 C finely grated parmesan cheese (about 5 oz.)
- 2 C grated white cheddar cheese (I like Wisconsin sharp, not extra sharp)
- 1 stick (8 T) unsalted butter, melted (divided use)
- Kosher salt
- White pepper
- 3/4 C milk, cream, or half and half
- Paprika (optional – I forgot it in the pictures!)
- Preheat oven to 350 (F). In a large mixing bowl, toss potatoes, onion, rosemary, 1/2 cup parmesan, all the cheddar, 6 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon (or more, to your liking) white pepper. Spread in a lightly greased baking dish or a well seasoned large cast iron skillet. Pour milk evenly over potatoes.
- Stir remaining 1/2 cup parm into the last 2 tablespoons melted butter. The mixture will be more of a thick liquid than crumbs. Drizzle evenly over potatoes, sprinkle with paprika, and cover tightly with foil. Bake 40 minutes.
- Remove foil and bake another 20 to 35 minutes, until bubbly, browned on top, and potatoes are very tender. For an extra golden top, broil for a few minutes. Serve immediately, or, if needed, keep warm in a low oven until ready to serve.
Most traditional roadside potatoes recipes call for a 2 lb. (32 oz.) bag frozen diced hash browns. To speed up the process, you can substitute them. Some recipes instruct thawing and some don’t. I suspect either will work, but starting from frozen will require a longer cook time.
If you’re feeding picky eaters, you may want to omit the rosemary (or leave it in–more potatoes for you!). The fragrance, however, is stronger than the flavor.
Adapted from my mom’s classic recipe for roadside potatoes.
Potatoes freeze well after baking.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Side Dish
- Cuisine: Comfort Food