Lighten up Cheese Sauce for a Delicious Potato Dish
Potatoes in Cheese Sauce is another of my sweet Mom’s recipes. I hadn’t thought of it in so long, that it was like seeing an old friend when I did remember it. We didn’t have it often, but I can even see Mom serving it at dinner one time. I thought it looked so pretty when she served it, and, as with all of Mom’s dishes, it tasted so good!
Once I remembered it, I had to see if I could replicate it. I think I did! The key is to catch the potatoes as they are just softened enough. If you leave them too long, as I tend to if I am making mashed potatoes or potato salad, they become too crumbly and just aren’t as pretty.
The potatoes are topped with a simple white sauce with cheese added. You don’t need much of a cheesy taste to it, so you can add a little less (or a little more), as you like. Of course, you can use any type cheese you like. I try to use the reduced fat variety whenever possible.
When I fixed it last night, I served it with baked chicken, but it would go with anything. Mom would serve these potatoes with a roast or a ham. It makes a good warm lunch, all by itself. Using 1% milk and low fat cheese helps to keep the calories down too.
It’s a delightful comfort food that reminds me of family dinners. That makes me smile just thinking of it. Hope you enjoy it too.
Prep time:
Cook time:
Total time:
Serves: 4 to 6
- 2 to 3 large russet potatoes
- 1 tablespoon flour
- 1 tablespoon light margarine (I use Brummel and Brown)
- 1 cup milk (I use 1% milk)
- salt and pepper, to taste
- ½ cup reduced fat grated cheddar cheese
- Peel potatoes and cut into 1 to 1½ inch pieces.
- Put in sauce pan, cover with water, and bring to a boil.
- Lower the temperature, then boil 15 minutes or until potatoes are just softening, then drain. Potatoes need to be firm so they aren't crumbling.
- In a small skillet, melt butter.
- Add in flour, stirring until smooth.
- Mix in milk gradually until there is no clumping.
- When sauce begins to thicken, stir in grated cheese until melted and thoroughly blended.
- Place potatoes in serving bowl, then pour cheese sauce over potatoes.
- Serve immediately.
Want Some Other Options?
This is another versatile recipe. If you want to try some variations, it’s fun and easy to experiment.
- Use Red potatoes.
- Use small, uncut baby potatoes.
- Add chopped onion to the sauce.
- Add 2 cups of cauliflower, cut in 1 to 1 1/2 inch bites.
- Add 2 cups of broccoli, also cut into 1 to 1 1/2 inch bites.
- Or combine 1 cup cauliflower and 1 cut broccoli.
- Try it with Gorgonzola or Gruyere cheese.
- Garnish with chives, parsley or chopped green onions.
Any way you fix it, it’s still a favorite comfort food that will dress up your dinner.
Read my review of my favorite pans here if you would like to know more about them.
Calphalon Simply Calphalon Hard-Anodized Nonstick 8-Piece Cookware Set
These are my favorite pots. Calphalon is a heavy duty, non stick product that works very well and holds up for years. The non-stick finish is in the metal. You don’t find it scaling off or wearing away like a teflon product. The pans look evenly, probably because of their thickness. They rarely stick, and are so easy to clean. I’ve had my set for over ten years now, and they still look like new.
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