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A simple but family favourite that goes with anything. Traditionally called Papas Chorreadas, I loved it as a kid, and mine do too now!
My mom is Colombian, specifically from the andes region, where theres about 4,000 different varieties of native potatoes growing on the Peru side, making potatoes a dietary staple
What Makes My Cheesy Potatoes Special
A simple but family favourite that goes with anything. Traditionally called Papas Chorreadas, I loved it as a kid, and mine do too now!
My mom is Colombian, specifically from the andes region, where there is about 4,000 different varieties of native potatoes growing on the Peru side, making potatoes a dietary staple
What Goes Into Cheesy Potatoes
A short list you probably have on hand. Potatoes, tomatoes, cheese, and green onions do all the heavy lifting, while a little olive oil and salt bring it together.
- Potatoes: Just halved, unpeeled, the inside becomes fluffy and the skin helps keep them together. They just need to be washed before cooking
- Tomatoes: Fresh diced if you can, canned works too but its worth cutting up some fresh tomatoes
- Mozzarella or Cheddar: Of course the most melty cheese you can find!
- Green Onions: Eight stems, chopped up, adds a bit of flavor while keeping it simple
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Additions
Sometimes, mom would add in some bacon chopped up finely for topping, or 1/2 cup of light cream just before adding in the cheese to melt, it gives the sauce a bit more of a “drip” after all, Chorreadas roughly translates to dripping
How To Make Cheesy Potatoes
- Prep And Rinse: Scrub the potatoes well and cut them in half. Set them aside while you prepare the sauce ingredients.
- Boil To Tender: Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until tender.
- Sauté Green Onions: Warm the olive oil in a saucepan over medium heat. Add the chopped green onions and cook until soft and fragrant.
- Simmer Tomato Sauce: Stir in the diced tomatoes and cover the pan. Simmer for 8 to 10 minutes, stirring once or twice, until a chunky sauce forms.
- Melt In Cheese: Lower the heat and add the shredded mozzarella or cheddar. Stir until fully melted and smooth, then taste and season with a pinch of salt.
- Combine And Serve: Arrange the hot potatoes in a warm, deep serving dish. Pour the cheesy tomato sauce over the top and serve right away.
Pair Cheesy Potatoes with Grilled Chicken Caprese With Buffalo Mozzarella. The juicy chicken, tomatoes, and basil echo the saucy flavors while the fresh mozzarella and herbs keep each bite balanced.
Prefer beef or fish? Try Salisbury Steak with Mushroom Gravy for a rich, savory partner the potatoes can soak up, or Pan Seared Salmon with Lemon Garlic Butter Sauce where bright lemon lifts the creamy, cheesy goodness. And if you’re craving a handheld classic, my Cuban Sandwich is another perfect match for these cheesy potatoes.
Recipe FAQ’s
Yes. Yukon Golds give a creamier bite and hold shape well. Russets turn extra fluffy. Red potatoes work too but stay a bit firmer.
No. Scrub well and cook halved, skin on. Peel if you prefer a softer texture, but the skins add flavor and help the potatoes hold together.
Seed juicy tomatoes, simmer uncovered until jammy, and melt the cheese off the heat. If needed, cook 1 to 2 minutes more to tighten the sauce.
Watch My Mum Make It!
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Cheesy Potatoes Recipe
Ingredients
- 6 large potatoes cut in half, unpeeled, washed and scrubbed
- 8 stems shallot/green onion cleaned, washed, and chopped
- 1 tbsp olive oil
- 6 large ripe tomatoes diced
- 2 cups shredded mozzarella cheese or cheddar
- a pinch salt to season if needed
Instructions
- Place the potatoes in a large pot and fill with water until just covered. Bring to a boil, then reduce heat and simmer until soft and cooked through.
- In a separate saucepan or pot, pan-fry the green onions in olive oil until soft. Add the diced tomatoes, cover, and simmer for about 10 minutes, or until a sauce forms.
- Stir the grated cheese into the warm tomato mixture. Let it melt completely, then taste and season with salt if needed.
- Place the cooked potatoes in a large, deep serving dish. Pour the cheesy tomato sauce over the top and serve warm.
Notes
-
Why don’t you peel the potatoes?
The skin adds texture, holds everything together, and saves time. Just scrub them well and you’re good. -
Tomatoes:
Fresh is best, but canned will work too — just drain them well so the sauce doesn’t get too watery. -
Cheese swaps:
Mozzarella melts beautifully, but cheddar, provolone, or Monterey Jack are also great options. -
Make-ahead tip:
You can boil the potatoes and make the sauce earlier in the day. Reheat before serving and assemble fresh. -
Serving tip:
These work as a cozy side dish or a full meal, especially when paired with something green or grilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for a side dish to go with grilled chicken and the sauce is so creamy and delicious, and the cheesy topping gets perfectly golden and bubbly in the oven. My whole family devoured it, tasted better than the chicken, lol. This is definitely going into my regular rotation.