Cheesy Potatoes Recipe: Your Go-To Comfort Food Side Dish
Ready for a creamy, golden-baked side that feels like a warm hug? This Cheesy Potatoes Recipe is the ultimate comfort food—perfect for holiday feasts, casual potlucks, or just a cozy weeknight supper.
Full Recipe Introduction
Imagine tender potato cubes enveloped in a silky cheese sauce, kissed by buttery breadcrumbs—sounds dreamy, right? This baked casserole brings together simple ingredients—potatoes, cheese, cream, and onions—into one crowd-pleasing dish. What makes it special? I balance sharp cheddar with a hint of Gruyère for depth, and swap out heavy sour cream for Greek yogurt to boost protein without skimping on creaminess. As a 50-year-old kitchen enthusiast, I first served this at my niece’s holiday gathering, and it vanished faster than I could say “seconds.” Whether you need an easy side dish for Thanksgiving, a make-ahead casserole for a school potluck, or just crave some gooey, cheesy goodness, this one’s a winner.
Why You’ll Love This Recipe
- Ridiculously easy prep—no fancy techniques required.
- Ready in just over an hour—perfect for busy weeknights.
- Foolproof crowd-pleaser—your guests will ask for the recipe.
- Adaptable to whatever cheese you have on hand.
- Freezable leftovers—ideal for meal planning.
- A balanced twist—Greek yogurt adds protein without mudding the flavor.
- Perfect for holiday dinners, casual potlucks, or comfort-food cravings.
- Hands-on time under 20 minutes—assemble and let the oven work its magic.
Ingredients
• 3 pounds russet or Yukon Gold potatoes, peeled and cubed (about 6 cups)
– Tip: Choose evenly sized pieces so they cook at the same rate.
• 2 cups shredded sharp cheddar cheese (8 ounces)
– Brand note: I love Cabot or Tillamook for vibrant flavor.
• 1 cup shredded Gruyère or mozzarella (4 ounces)
– Gruyère adds nuttiness; mozzarella gives extra goo.
• 1 cup plain whole-milk Greek yogurt
– Swap for sour cream if you like tang.
• ½ cup whole milk (or chicken broth for lower fat)
• ½ cup finely diced yellow onion (about one medium onion)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika (plus extra for dusting)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup panko breadcrumbs (for a crunchy top)
– Use gluten-free panko if needed.
• Fresh chives or parsley, chopped (for garnish)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Steam or boil potato cubes until just fork-tender—about 8–10 minutes. Drain well.
- In a medium saucepan over medium heat, melt butter. Stir in flour and whisk for 1 minute until bubbly.
- Gradually whisk in milk (or broth), then add Greek yogurt, garlic powder, Dijon, paprika, salt, and pepper. Heat until sauce thickens, about 3–4 minutes, whisking constantly.
– Tip: If the sauce seems grainy, lower the heat and whisk a bit longer. - Remove sauce from heat. Stir in sharp cheddar and Gruyère until melted and silky.
- In a large bowl, combine drained potatoes, diced onion, and cheesy sauce. Gently toss to coat every piece.
- Transfer mixture to the prepared dish. Sprinkle panko evenly over the top, then dust with a pinch of paprika.
– Pro trick: For extra richness, dot panko with a little melted butter before baking. - Bake uncovered for 25–30 minutes, until bubbly and golden brown at the edges.
- Let rest for 5 minutes—this helps set the sauce. Garnish with fresh chives or parsley. Serve hot.
Servings & Timing
Yield: Serves 6–8 as a hearty side dish
Prep Time: 15 minutes (including chopping)
Cook Time: 30 minutes baking
Total Time: 45 minutes
Variations
• Bacon & Jalapeño: Stir in 4 slices crumbled bacon and 2 finely chopped jalapeños for a smoky kick.
• Broccoli Mix-In: Fold in 2 cups lightly steamed broccoli florets for a veggie-loaded twist.
• Vegan Cheesy: Use vegan cheddar shreds, dairy-free yogurt, and plant-based milk.
• Italian-Style: Swap cheddar for mozzarella and parmesan, add 1 teaspoon Italian seasoning.
• Loaded Baked Potato: Top with sour cream dollops, extra bacon, and green onions after baking.
• Herb Infusion: Mix a tablespoon each of chopped rosemary and thyme into the cheese sauce.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer-safe bags for up to 3 months.
To Reheat:
• From fridge: Microwave individual portions for 2–3 minutes, stirring halfway.
• From freezer: Thaw overnight, then reheat in a 350°F oven for 15–20 minutes until warmed through.
Make-Ahead: Assemble in the casserole dish, cover tightly, and refrigerate up to 24 hours before baking; add 5 minutes to the cooking time.
Notes
• Potatoes: I tested this with both russets and Yukon Gold—russets give fluffier cubes, Yukon Gold stay firmer.
• Cheese Blend: Play around! Sharp cheddar brings tang, while Gruyère or fontina adds a mellow creaminess.
• Sauce Texture: If your sauce is too thick, whisk in a splash more milk; too thin? Let it cook a minute longer.
• Panko Tip: For extra crunch, toast panko in a skillet with a bit of butter before sprinkling.
• Onions: Caramelize the onions for a sweeter note, but raw adds a nice bite and texture.
FAQs
Q: Can I use frozen potatoes?
A: Yes—thaw completely and pat dry before combining with sauce to avoid watering down the casserole.
Q: What’s the best way to grate cheese quickly?
A: A box grater works, but a food processor with a grating disc will save you time—and cleanup.
Q: My sauce split—help!
A: Gently reheat on low, whisk slowly, and add a splash of milk to bring it back together.
Q: Can I make this gluten-free?
A: Absolutely—use gluten-free flour and panko, and your casserole stays every bit as delicious.
Q: Is there a dairy-free option?
A: Swap in dairy-free yogurt, plant milk, and vegan cheese—flavor stays rich and comforting.
Q: How do I prevent potatoes from sticking?
A: Ensure they’re well oiled or buttered in the dish, and let the casserole rest a few minutes before serving.
Q: Can I halve the recipe?
A: Yes—use an 8×8 dish and adjust bake time slightly, checking for bubbling edges.
Conclusion
This Cheesy Potatoes Recipe has become a staple in my kitchen—golden, gooey, and utterly comforting. Give it a whirl this weekend, and let me know how it turns out: did you add bacon? swap in broccoli? Drop a comment, share photos, and explore more easy, feel-good recipes right here. I can’t wait to hear your cheesy-licious twists!
Cheesy Potatoes Recipe
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and cubed Choose evenly sized pieces for even cooking
- 2 cups shredded sharp cheddar cheese Cabot or Tillamook recommended
- 1 cup shredded Gruyère or mozzarella Gruyère for nuttiness, mozzarella for goo
- 1 cup plain whole-milk Greek yogurt Can swap with sour cream
- 1/2 cup whole milk or chicken broth for lower fat
- 1/2 cup finely diced yellow onion
- 3 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs or gluten-free panko
- Fresh chives or parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
- Steam or boil potato cubes until fork-tender. Drain well.
- Melt butter in a saucepan, whisk in flour, then add milk, Greek yogurt, seasonings, and cheeses until smooth.
- Mix drained potatoes, onion, and cheese sauce in a bowl. Transfer to the casserole dish.
- Sprinkle panko breadcrumbs over the top and bake until golden brown and bubbly.
- Let rest for 5 minutes, garnish with chives or parsley, and serve hot.
