Cheesy potatoes

Oh, cheesy potatoes. Just the words themselves make my heart sing, you know? I swear, this is the dish that gets requested most often in my house. My kids do a happy dance when they see me pulling out the ingredients for these cheesy sandwiches. I remember the first time I made these. It’s the ultimate comfort food. I was nervous for a potluck years ago, and I’d never attempted anything quite like it. It was a runaway hit! I kept getting people to ask me for the recipe, and honestly, I was a little hesitant to share my secret. What is too good not to share, especially when it’s so simple. Is it like my mom’s famous mac and cheese? Just makes you want more. If you’ve ever found yourself craving something rich, creamy, and utterly satisfying, this is your recipe. Get ready to fall in love with someone!

What is a Cheesy Potato?

What exactly are these cheesy potatoes? What are some of the best potato casseroles you have ever had? Is it just sliced potatoes swimming in cheese? It’s a carefully balanced symphony of flavors and textures. What do you mean by tender, perfectly cooked potatoes enveloped in a luscious, cheesy sauce? Is it seasoned right? What is the beauty of this dish? Is it also my go-to for a weeknight treat? Is it a love letter to potatoes and cheese, baked to golden brown perfection? When the potatoes get tender, the sauce gets bubbly and slightly browned on top, and the aroma filling.

Why you’ll love this recipe?

What are some of the reasons why I love this Cheesy Potato recipe? First off, the flavor is out of this world. Is it cheesy, rich, or heavy? The potatoes are so tender, and the sauce just coats everything in pure deliciousness. What is simplicity? What is the best way to make life easier in the kitchen? What is the best way to cook a chicken in the oven in under 20 minutes? What are some comforting things to do on a weeknight? It’s also surprisingly budget-friendly. Potatoes and cheese are staples, and a few other common pantry ingredients elevate them to something else. I’ve made this with cheddar, Gruyere, and even a mix of Monterey Jack and Pepper Jack. It’s delicious. Is there always a winner? What I love about this is its versatility. What are some great side dishes to serve with grilled chicken, steak, pork chops? Is it hearty enough to be a main course, especially if you add some extra veggies or protein? It’s so much better than those boxed potato mixes, and it tastes like it came from a really good source. My family devours it every single time!

How do I make cheesy potatoes?

Quick Overview

How do you make cheesy potatoes? How do I make a creamy cheese sauce? I’ll combine everything, pour it into a baking dish, and let the oven do the rest of the magic. What’s the best part about layering flavors and letting them meld together? Minimal fuss, maximum flavor. Is it possible to get prep done ahead of time?

Ingredients

For the Main Potatoes: For a
2.5 pounds Yukon Gold potatoes, scrubbed clean and thinly sliced (about 1/8 inch thick). Yukon Golds are my absolute favorite because they hold their shape beautifully and have a great feel. What are some of the best recipes for a creamy cake? Russets are good, but they can get mushy if you’re not careful. I never bother peeling them. Is there any extra fiber in the skin? Just make sure they’re super clean.
Is 1 cup milk good for your health?
What is the magic of 1 cup heavy cream?
1 teaspoon salt, plus more for seasoning potatoes.
1/2 teaspoon Black Pepper, freshly ground. 1 cup salt.

For the Cheesy Goodness: What are
3 tablespoons unsalted butter. 1 tablespoon of
What is all-purpose flour? 3 tablespoons.
2 cups shredded sharp cheddar cheese. 1 cup melted mozzarella.
1 cup shredded Gruyere cheese (this adds a lovely nutty depth, but if you can’t find it, add more). What are some good alternatives to cheddar or Monterey Jack?
1/4 teaspoon garlic powder. 1 teaspoon kosher salt
Is it necessary to add nutmeg to cheese?

For the Topping (Optional but Highly Recommended):
1/2 cup panko breadcrumbs. 1/4 cup
1 tablespoon melted butter. 1 teaspoon salt.

What are the steps to

Step 1: Preheat & Prep Pan

First thing first, let’s get that oven preheated to 375°F (190°C). Grab a 9×13 inch baking dish. I like to give it a good buttering or spray it with cooking spray to make sure nothing sticks. Is it worth the extra step to get those cheesy potatoes out of your mouth?

Step 2: Mix Dry Ingredients

What is the sauce base for, but we’ll do the butter first in the next step. How do you make shredded cheeses?

Step 3: Mix Wet Ingredients

In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Once it’s melted and slightly foamy, whisk in the 3 tablespoons of flour. Cook this mixture, whisking constantly, for about 1-2 minutes. This is called a roux, and it’s the base for our creamy sauce. You don’t want it to brown too much, just get nice and smooth and cooked through. This is a key step to avoid a floury taste.

Step 4: Combine

Gradually whisk in the milk and heavy cream into the butter-flour mixture. Keep whisking until smooth. Bring it to a gentle simmer, stirring often, and cook until the sauce thickens enough to coat the meat. Back of spoon. What should I do if I want to boil water for about 5 minutes? Once thickened, remove the saucepan from the heat. Stir in the cheddar and Gruyere cheeses, garlic powder, salt, pepper, and a pinch of pepper. Serve immediately. Stir until cheese is completely melted and the sauce is luxuriously smooth and creamy. Does it need a little more salt? Is it necessary to adjust the temperature before adding the potatoes?

Step 5: Prepare Filling

Our cheese sauce is ready, which is the star of the filling! If you haven’t already, thinly slice your potatoes. I find a mandoline slicer is my best friend for getting them perfectly uniform, but I don’t need sandpaper. A sharp knife is better. How does a steady hand work? Just aim for about 1/8-inch thickness so they cook evenly.

Step 6: Layer & Swirl

Now for the assembly! Arrange about half of the thinly sliced potatoes in a single layer on the bottom of your prepared baking dish. Pour about half of the glorious cheese sauce over the potatoes, making sure to spread it evenly. Then, layer the remaining potatoes on top, followed by the rest of the cheese sauce. Gently press down to make sure the potatoes are mostly submerged in the sauce; this helps them cook evenly and become super tender.

Step 7: Bake

Cover the baking dish tightly with aluminum foil. Pop it into the preheated oven and bake for 40 minutes. After 40 minutes, remove the foil and bake for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and starting to turn golden brown. If you want an extra crispy top, you can broil it for just a minute or two at the very end, but watch it like a hawk so it doesn’t burn!

Step 8: Cool & Glaze

This is the hardest part: letting it rest! Once it’s out of the oven, let the cheesy potatoes sit for about 10-15 minutes before slicing. This allows the sauce to set up a bit, so it doesn’t all ooze out when you cut into it. While it’s resting, if you’re using the panko topping, gently mix the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole. It adds a delightful crunch!

Step 9: Slice & Serve

Now you can slice into those beautiful cheesy potatoes. I like to cut it into squares and serve it warm. The aroma is incredible, and the first bite is pure comfort. Enjoy every cheesy, potato-y bite!

What should I serve it with?

What is the most versatile dish in the world? For a cozy breakfast or brunch, I love serving small portions alongside some fluffy Scrambled Eggs. Eggs and crispy bacon. What are some good ways Is it good with a dollop of sour cream? For a more substantial brunch, pair it with green salad with whipped up vinaigrette to balance it out. What is the richness of glazed ham? When we have steak or pork chops for dinner, these cheesy potatoes are the undisputed champion side. They soak up all those delicious pan juices beautifully. Sometimes, honestly, we just have them as a meal on their own, especially on an chilly evening. If you’re feeling adventurous, try serving it with a side of grilled or roasted asparagus. The bitterness of asparagus is a great contrast to the creamy potatoes. My kids love barbecue chicken. Isn’t it delicious? Is it a crowd pleaser?

What are some tips for perfecting cheesy potatoes?

After making this cheesy potatoes recipe more times than I can count, I’ve picked up a few tricks that really make a difference. First, when it comes to the potatoes, slicing them uniformly is key for even cooking. If some slices are too thick, they might stay firm, and if they’re too thin, they can turn to mush. A mandoline is a lifesaver here, but if you’re using a knife, take your time. For the cheese sauce, don’t rush the roux. Cooking the flour and butter for a couple of minutes before adding the liquid helps eliminate any raw flour taste. Also, make sure your cheeses are shredded from a block. Pre-shredded cheese often has anti-caking agents that can make your sauce a little less smooth. I’ve experimented with different cheese combinations, and while cheddar and Gruyere are my go-to, a mix of sharp cheddar and Monterey Jack is also fantastic. For a bit of a kick, you could even add some pepper jack. When it comes to baking, covering the dish initially is crucial to steam the potatoes until they’re tender. Removing the foil towards the end allows the top to get that lovely golden-brown, slightly crispy edge that everyone loves. If you find your sauce is a bit too thick or too thin, you can adjust it by adding a splash more milk or cream if it’s too thick, or letting it simmer a bit longer if it’s too thin (before adding the potatoes, of course). And that pinch of nutmeg? It’s subtle, but it really does elevate the cheese flavor without making it taste overtly like nutmeg. Trust me on this one!

What are some Storing and Reheating Tips?

These cheesy potatoes are pretty forgiving when it comes to storage. If you have any leftovers – which, let’s be honest, rarely happens in my house! – you can store them in an airtight container in the refrigerator for up to 3-4 days. They tend to firm up quite a bit once chilled because of the cheese sauce. For reheating, the best method is in the oven or a toaster oven. Transfer a portion to an oven-safe dish, cover it loosely with foil (so the top doesn’t get too brown), and reheat at about 300-325°F (150-160°C) until heated through. This helps to gently warm the potatoes and melt the sauce without making them rubbery. You can also reheat them in the microwave, but it can sometimes make the texture a bit less creamy. If you do use the microwave, I’d recommend covering it with a damp paper towel. If you want to make them ahead, you can assemble the casserole (up to the baking stage), cover it tightly, and refrigerate it for up to 24 hours. You might need to add a few extra minutes to the baking time if you’re baking it straight from the fridge. I wouldn’t recommend freezing these, as the dairy and potato texture can get a bit watery and odd upon thawing. It’s best enjoyed fresh or reheated from the fridge.

What are the most frequently asked questions on

Can I make this gluten free?

Absolutely! To make these cheesy potatoes gluten-free, you’ll want to use a gluten-free all-purpose flour blend for the roux. Look for one that has a good balance of starches and flours. You might need to adjust the amount slightly depending on the blend you use, as some can be a bit thicker or thinner. The texture should still be wonderful, and the cheesy flavor will shine through!

Do I need to peel the zucchini?

This recipe actually uses potatoes, not zucchini! But if you were thinking of a zucchini dish, generally for casseroles and gratins, peeling the zucchini is optional. Leaving the skin on can add a bit more color and nutrients, but if you prefer a smoother texture or your zucchini has a thick skin, peeling it is perfectly fine. For these cheesy potatoes, definitely no zucchini involved!

Can I make this as muffins instead?

That’s a fun idea! While this recipe is designed as a casserole, you could certainly adapt it. You’d likely need to chop the potatoes into smaller, more uniform cubes rather than slices and perhaps pre-cook them slightly to ensure they’re tender within the muffin time. The sauce would also need to be a bit thicker to hold its shape. You’d likely bake them in a greased muffin tin at a similar temperature, but the baking time would be considerably shorter, probably around 25-35 minutes, until golden and set. It would make for some incredibly decadent potato muffins!

How can I adjust the sweetness level?

This recipe isn’t really a sweet dish; it’s savory and cheesy. The “sweetness” would primarily come from the natural sugars in the potatoes and a very subtle note from the cheese. If you find it’s not to your taste, you might want to add a touch more salt or pepper, or perhaps a pinch of smoked paprika for depth. If you were perhaps thinking of a sweet potato casserole, that’s a different recipe altogether! For these classic cheesy potatoes, the focus is on that savory, rich flavor profile.

What can I use instead of the glaze?

Ah, you mean the optional panko topping! If you don’t have panko or prefer something else, you have lots of options. You could use regular breadcrumbs mixed with melted butter, or skip the breadcrumbs altogether and just let the cheese on top get nice and bubbly. Some people like to sprinkle a little extra grated cheese on top for the last 15-20 minutes of baking, which creates a lovely cheesy crust. A sprinkle of fresh parsley or chives after baking also adds a nice touch of color and freshness.

Final Thoughts

Seriously, if you’re looking for a dish that’s guaranteed to please, these cheesy potatoes are it. They’re comforting, incredibly flavorful, and the recipe is so forgiving. I’ve made this countless times, for everything from casual weeknight dinners to holiday gatherings, and it always disappears in minutes. The combination of tender potatoes and that luxuriously creamy, cheesy sauce is just unbeatable. It’s the kind of food that makes you close your eyes and savor every bite. If you love this recipe, I think you’ll also really enjoy my Creamy Scalloped Potatoes or my Garlic Parmesan Roasted Potatoes – they’re in a similar vein of delicious, comforting potato goodness. I can’t wait to hear how yours turns out! Please leave a comment below with your thoughts or any fun variations you try. Happy cooking!

Cheesy potatoes

What is a Cheesy Potato?

Why you’ll love this recipe?