Cheesy Potato Recipe
A melt-in-your-mouth, creamy baked side dish that’s comfort food heaven—perfect for family dinners and potlucks alike!
Full Recipe Introduction
This Cheesy Potato Recipe is my go-to when I need an easy, oven-baked casserole that brings everyone to the table with big smiles. Picture layers of tender, thinly sliced russet potatoes nestled in a lush cheddar cheese sauce—gooey, golden, and totally crave-worthy. You know what? Comfort Food searches surge by about 30% every fall, and no wonder: there’s something deeply satisfying about warm potatoes and creamy cheese on a chilly evening.
I first whipped this up on a Sunday afternoon for a little family reunion—cousins running in the yard, my grandma’s quilt draped over the picnic table, and laughter echoing through the trees. It felt like a hug in a dish. Bonus: potatoes are a budget-friendly source of potassium, and sharp cheddar adds protein and calcium. So while this might not be “health food,” it’s a family-friendly recipe that balances flavor and cost—just the kind of side dish I love.
Why You’ll Love This Cheesy Potato Recipe
- Super easy to assemble—no fancy gadgets required.
- Uses pantry staples and simple swaps (think milk for cream).
- Crispy, oven-baked edges with a creamy, velvety center.
- Perfect as a hearty side dish or solo comfort meal.
- Great make-ahead option for holiday feasts.
- Family-friendly: even picky eaters ask for seconds!
- Adapts to vegetarian tweaks or extra veggies.
- Rich cheddar cheese flavor that’s not overpowering.
Ingredients for Cheesy Potato Recipe
• 2 pounds russet potatoes, peeled and thinly sliced (about 6 medium; use a mandoline for uniform cuts)
• 3 tablespoons unsalted butter (Kerrygold or your favorite)
• 3 tablespoons all-purpose flour
• 2 cups whole milk (or half-and-half for ultra-creamy)
• 1 teaspoon garlic powder (fresh garlic works, too—mince 2 cloves)
• 1/2 teaspoon onion powder
• 1/2 teaspoon Dijon mustard (adds a subtle tang)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded sharp cheddar cheese (Tillamook or Cabot recommended)
• 1/2 cup grated Parmesan cheese (optional topping for extra crust)
• 2 tablespoons chopped fresh chives or parsley for garnish
Directions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish—this helps those crispy potato edges pop right out.
- Melt butter in a medium saucepan over medium heat. Whisk in flour until bubbly and golden, about 1 minute—watch the color so it doesn’t brown too much.
- Gradually whisk in milk, then add garlic powder, onion powder, Dijon, salt, and pepper. Keep whisking until the sauce thickens and coats the back of a spoon, about 4–5 minutes.
- Remove from heat and stir in 1½ cups of the cheddar cheese until silky smooth. Set aside. (Tip: Grate cheese fresh for better melt and flavor.)
- Layer half the potato slices in the bottom of your prepared dish, overlapping slightly. Pour half the cheese sauce over the potatoes, smoothing it with a spatula.
- Repeat: a second layer of potatoes, then the remaining cheese sauce. Sprinkle the top with the reserved ½ cup shredded cheddar and Parmesan.
- Cover tightly with foil and bake for 30 minutes. Then uncover and bake another 20–25 minutes until bubbly and golden brown on top. You’ll know it’s done when you can pierce a potato slice easily with a fork.
- Let it rest for 10 minutes—this helps the sauce settle so you get clean, gorgeous squares. Garnish with fresh chives or parsley before serving.
Servings & Timing
Makes 8 generous servings
Prep Time: 20 minutes
Bake Time: 55 minutes (including covered and uncovered phases)
Rest Time: 10 minutes
Total Time: About 1 hour 25 minutes
Variations
• Bacon & Scallion: Stir in 4 slices of crumbled cooked bacon and top with sliced scallions.
• Veggie Boost: Add thinly sliced zucchini or mushrooms between potato layers.
• Jalapeño Kick: Fold in 1–2 diced jalapeños for a spicy twist.
• Smoky Gouda: Swap half the cheddar for smoked gouda.
• Gluten-Free: Use 3 tablespoons of gluten-free flour blend.
• Lighter Version: Swap half the butter and use 2% milk; skip Parmesan.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual squares wrapped tightly in foil for up to 2 months—thaw overnight in the fridge.
Reheating: Warm in a 350°F oven (covered) for 15–20 minutes, or microwave single portions for 2–3 minutes, stirring halfway.
Make-Ahead: Assemble the casserole, cover, and refrigerate for up to 8 hours before baking—perfect for busy holiday mornings.
Notes
• Slicing potatoes evenly is key—thin, uniform slices ensure even cooking. A mandoline slicer makes life easier, but a sharp knife works fine if you take your time.
• If your sauce seems too thin, let it bubble a minute longer on the stove—thicker sauce means a creamier bake.
• Feel free to swap russet for Yukon Gold potatoes; you’ll get a slightly sweeter flavor and creamier texture.
• I’ve found that resting the dish uncovered for a few minutes helps the top crisp without drying out the interior.
FAQs
Q: Can I use frozen potatoes?
A: Fresh is best for texture, but you can layer thawed, drained tater tots for a quick shortcut—just adjust baking time.
Q: How do I prevent the sauce from curdling?
A: Keep the heat moderate when whisking in milk and remove from heat as soon as it thickens—don’t let it boil hard.
Q: Can I make this dairy-free?
A: Try coconut milk or oat milk with a dairy-free cheddar alternative; flavor and texture will differ but still tasty.
Q: Is this recipe suitable for meal prep?
A: Absolutely—portion into individual ramekins, cover, and refrigerate for quick weekday dinners.
Q: Why isn’t the top as browned as I’d like?
A: Switch your oven to broil for 1–2 minutes at the end—watch it closely to avoid burning.
Q: Can I add meat?
A: Yes—sprinkle cooked sausage or shredded rotisserie chicken between layers for a heartier casserole.
Q: What pairing drinks go well?
A: A crisp white wine like Chardonnay, or a light lager, balances the richness nicely.
Q: How can I make it spicier?
A: Layer in sliced jalapeños or a dash of hot sauce between the potato and sauce layers.
Conclusion
This Cheesy Potato Recipe delivers on all fronts: easy assembly, wallet-friendly ingredients, and that dreamy, creamy finish we all crave in comfort food. Give it a try at your next family gathering or weeknight dinner, and don’t forget to share your tweaks in the comments below—your feedback makes my day. Hungry for more? Hop over to my Best Baked Mac and Cheese or Skillet Green Bean Casserole recipes for more oven-baked joy!
Cheesy Potato Recipe
Ingredients
- 2 pounds russet potatoes peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese optional topping for extra crust
- 2 tablespoons chopped fresh chives or parsley for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Melt butter in a saucepan, whisk in flour, then gradually whisk in milk. Add garlic powder, onion powder, Dijon mustard, salt, and pepper. Stir in cheddar cheese until smooth.
- Layer potatoes and cheese sauce in the baking dish. Sprinkle with Parmesan cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 20-25 minutes until golden brown and bubbly.
- Let it rest for 10 minutes before serving. Garnish with fresh chives or parsley.
