Smokey Cheesy Potatoes

READY IN: 40mins

From Wisconsin Potato Sensations cookbook. Potatoes and veggies in one!

Top Review by BakinBaby

Where is the 6th star? DH and I were in tater heaven. The smoked gouda (availble at my local grocery) prepackaged , presliced, very inexpensive) gave a unique smokey flavor to mundane taters. This was a nice change to cheese potatoes and didn't pass GO, but went straight to 2011 favorite, iit surpassed cheese taters hands down. Made for ZWT7, shady Ladies. Thanks for sharing a real keeper.

Ingredients Nutrition


  1. In a large saucepan, cook potatoes, covered in a small amount of boiling water about 12 minutes or just until tender.
  2. Add peas; cover and cook 3 minutes; transfer to a colander to drain.
  3. In the same saucepan, melt butter, stir in flour.
  4. Add 1/2 cup milk.
  5. Cook and stir constantly over medium high heat until thickened and bubbly Cook and stir for 1 more minute.
  6. Reduce heat; add cheese.
  7. Cook and stir for about 15 minutes or just until cheese melts.
  8. Add as much of the remaining milk as needed to make a medium-thick sauce.
  9. Add potatoes, peas and half of the bacon; heat through.
  10. Transfer to a large serving dish.
  11. Top with remaining bacon; serve warm.

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