Gluten Free Living – 2018

Cheesy Red Potatoes is the B-E-S-T side dish ever! It’s terrific for beef recipes like Prime Rib Roast (which is what I served it with). But it’s also excellent to serve with chicken, pork or fish. It’s mashed potatoes on steroids, uh, well not quite. But it sure is awesome. The potatoes are kicked up a notch with cheddar cheese, sour cream, green onions, parsley, paprika and garlic. They are so delicious.

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This recipe is a take-off from my fantastic Potatoes Romanoff recipe. The seasonings and cheese are increased to amp up the flavors. I didn’t bother peeling the potatoes, instead leaving the skins on like you would for Garlic Mashed Potatoes. They were so good I could just eat bowlful after bowlful of them. (And I actually did because I made plenty and there’s only two of us!)

Back in November and again in December I cooked up a couple of Prime Rib Roasts. The first roast was served with Potatoes Romanoff and my Mom’s Old-Fashioned Green Beans. I served that for our Thanksgiving dinner with my oldest son and his girl friend. I made the second roast in December and served it with these Cheesy Red Potatoes. It was a much smaller roast that I served just for John and me. I love prime rib. But I also like to eat it with mouthwatering potatoes! These Cheesy Red Potatoes fit the bill! I drooled over every bite.

If you need a fantastic side dish for company, a potluck or just for a family dinner, you’ve gotta give these scrumptious potatoes a try. Every bite will have you salivating. No kidding. 🙂

Cheesy Red Potatoes are awesome.

Potatoes never tasted as well as in this fabulous recipe!

You can see this is a big 9×13″ baking dish of potatoes for only the two of us. I ate these potatoes for lunches and snacks for several days afterward. Yum.

I served Cheesy Red Potatoes with a Prime Rib Roast and Bearnaise Sauce.

Here’s what I did.

I used these ingredients.

Wash red potatoes. Bring to a boil and cook until soft. Drain.

Mash potatoes with a potato masher. You’re not looking for a super smooth texture. Leave some of the potatoes in larger chunks.

Add part of the cheddar cheese, sour cream and green onions.

Add sea salt, pepper, garlic powder and parsley.

Stir ingredients well to combine.

Spoon potatoes into a greased 9×13″ glass baking dish. Smooth top somewhat.

Sprinkle generously with paprika and parsley, then add cheddar cheese on top. If desired, refrigerate casserole over night. OR you can bake immediately.

Bake at 350 for 30-40 minutes or until heated through.

These potatoes turned out so wonderfully. This is a really tasty gluten free recipe that your family will love.

This is a terrific casserole for holidays.

Cheesy Red Potatoes served with Prime Rib Roast are sumptuous and amazing.

CHEESY RED POTATOES

(My own concoction)

Cheesy Red Potatoes

Teresa Ambra

Cheesy Red Potatoes are absolutely awesome in taste. These amazing potatoes are perfect for holidays, company dinner or anytime you're serving an elegant dinner. They're filled with sour cream, cheddar cheese, green onions and herbs that flavor the dish wonderfully. Be prepared to wow your company with this fantastic side dish. Gluten free.

4.07 from 44 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish, Vegetable

Cuisine American

Servings 15

Calories 230 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large stock pot with lid
• 1 colander
• 1 potato masher
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 vegetable peeler
• 1 sharp knife to cut potatoes before boiling

Ingredients

  

1x2x3x

• 4 lbs. red potatoes
• 1 pint sour cream
• 1 bunch green onions diced
• 2 1/2 cups sharp cheddar cheese shredded, divided use
• 1 tsp. garlic powder
• 1 tbsp. dried parsley
• 1 1/2 tsp. pink Himalayan sea salt
• 3/4 tsp. ground black pepper
• 1/2 to 1 tsp. paprika as needed (or more if desired)
• 1 tsp. dried parsley for garnish (can use fresh parsley)

Instructions

 

• Boil potatoes in stock pot until fork tender.
• Drain in colander.
• Place potatoes in a large mixing bowl.
• Mash lightly with potato masher.
• Stir in sour cream, green onions, 2 cups of the cheese, parsley, garlic powder and the salt and pepper.
• Turn mixture into buttered 9x13” glass baking dish.
• Top with remaining cheese.
• Sprinkle generously with paprika and parsley.
• Cover.
• Refrigerate several hours or overnight.
• Bake uncovered at 350° for 30-40 minutes or until heated through.
• Garnish with fresh parsley.

Notes

NOTE: You can also make this casserole by cooking immediately and without refrigerating the dish over night.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 352mgPotassium: 655mgFiber: 3gSugar: 3gVitamin A: 517IUVitamin C: 13mgCalcium: 195mgIron: 1mg

Keyword casserole, cheese, gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!

Cheesy Red Potatoes are smooth, creamy and absolutely pop with flavor.

This side dish is perfect for beef, chicken, fish or pork.

Cheesy Red Potatoes will have you salivating after the first bite!

You may also enjoy these delicious recipes!

Potatoes Romanoff

Garlic Mashed Potatoes

Spinach Artichoke Mashed Potatoes

Cheesy Red Potatoes

Teresa Ambra

Cheesy Red Potatoes are absolutely awesome in taste. These amazing potatoes are perfect for holidays, company dinner or anytime you’re serving an elegant dinner. They’re filled with sour cream, cheddar cheese, green onions and herbs that flavor the dish wonderfully. Be prepared to wow your company with this fantastic side dish. Gluten free.

4.07 from 44 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish, Vegetable

Cuisine American

Servings 15

Calories 230 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large stock pot with lid
• 1 colander
• 1 potato masher
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 vegetable peeler
• 1 sharp knife to cut potatoes before boiling

Ingredients

  

1x2x3x

• 4 lbs. red potatoes
• 1 pint sour cream
• 1 bunch green onions diced
• 2 1/2 cups sharp cheddar cheese shredded, divided use
• 1 tsp. garlic powder
• 1 tbsp. dried parsley
• 1 1/2 tsp. pink Himalayan sea salt
• 3/4 tsp. ground black pepper
• 1/2 to 1 tsp. paprika as needed (or more if desired)
• 1 tsp. dried parsley for garnish (can use fresh parsley)

Instructions

 

• Boil potatoes in stock pot until fork tender.
• Drain in colander.
• Place potatoes in a large mixing bowl.
• Mash lightly with potato masher.
• Stir in sour cream, green onions, 2 cups of the cheese, parsley, garlic powder and the salt and pepper.
• Turn mixture into buttered 9×13” glass baking dish.
• Top with remaining cheese.
• Sprinkle generously with paprika and parsley.
• Cover.
• Refrigerate several hours or overnight.
• Bake uncovered at 350° for 30-40 minutes or until heated through.
• Garnish with fresh parsley.

Notes

NOTE: You can also make this casserole by cooking immediately and without refrigerating the dish over night.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 352mgPotassium: 655mgFiber: 3gSugar: 3gVitamin A: 517IUVitamin C: 13mgCalcium: 195mgIron: 1mg

Keyword casserole, cheese, gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!