Cheesy Potatoes Recipe
Your Go-To Comfort Food Side Dish that features tender potato cubes enveloped in a silky cheese sauce, kissed by buttery breadcrumbs. Perfect for holiday feasts, potlucks, or cozy weeknight suppers.
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.
Notes
For extra richness, dot panko with melted butter before baking. Leftovers can be refrigerated for up to 4 days.
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