Delicious Cheesy Potatoes for Ultimate Comfort

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Gather These Ingredients:

This cheesy potatoes recipe comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need to create creamy cheesy potatoes that everyone will ask for again and again:

• 3 pounds Yukon Gold or Russet potatoes, thinly sliced (about 6 medium potatoes) — I personally love Yukon Gold for their slightly buttery flavor and creamier texture in my cheesy potatoes.
• 1 small onion, finely chopped — adds a subtle sweetness that’s classic in scalloped potatoes and au gratin potatoes alike.
• 3 cups shredded sharp cheddar cheese — this is the star cheese I always reach for in my cheesy potatoes. Sharp cheddar gives the perfect tang and melt factor. For a fun twist, you can swap half for Gruyère to add a nutty note.
• 2 cups whole milk — creamy cheesy potatoes start here. You want whole milk for richness, but if you prefer lighter, 2% works too.
• 1 cup heavy cream — this ingredient brings that signature silky texture to your cheesy potatoes. If you’re watching calories, swap with more milk, but expect a slightly less creamy casserole.
• 3 tablespoons unsalted butter — for making the roux that binds all those creamy cheesy potatoes flavors.
• 3 tablespoons all-purpose flour — a simple binder for that luscious sauce.
• 2 cloves garlic, minced — a must-have flavor punch for cheesy potatoes that feels fresh and vibrant.
• 1 teaspoon salt — enhances all your cheesy potatoes goodness.
• ½ teaspoon freshly ground black pepper — for subtle heat that balances the creamy richness.
• ¼ teaspoon smoked paprika (optional) — for a playful smoky twist.
• Fresh parsley, chopped for garnish — adds a pop of color and herbaceous brightness to your cheesy potatoes before serving.

Want to switch things up in your cheesy potatoes? Try using sweet potatoes or adding cooked bacon bits layered inside — it’s my favorite quick flavor twist!

Look for good quality cheeses fresh from the deli counter or your favorite grocery brand for the best melt and taste in your cheesy potatoes. A pre-shredded cheese works, but freshly shredded really shines here.

Quick recipe tip: Slice your potatoes thinly with a mandoline for super even layers in your potato casserole with cheese. It makes a big difference in cooking time and texture!

If this recipe speaks to you, you’ll want to check out related favorites like the cheesy breakfast casserole on my site for another creamy potato option.

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Let’s Make This Happen!

This cheesy potatoes recipe takes about an hour from start to finish, and I’m here to guide you through every delicious step. Ready? Let’s dive in!

1. Preheat your oven to 350°F (175°C). While that’s warming up, you’re setting your kitchen up for cheesy potatoes heaven.
2. Prep the potatoes by washing, peeling (if you prefer), and slicing them thin. I love Yukon Gold sliced about 1/8 inch thick for that perfect scalloped potatoes texture. Meanwhile, chop your onion and mince the garlic.
3. Make your cheese sauce: Melt the butter in a saucepan over medium heat. Once bubbly, whisk in the flour and cook for about a minute until it smells nutty. Slowly add the milk and cream, whisking constantly to avoid lumps.
4. Let the sauce thicken just until it coats the back of a spoon—around 5-7 minutes. This creamy cheesy potatoes sauce base is where flavor builds!
5. Remove the sauce from heat. Whisk in garlic, salt, pepper, smoked paprika if using, and 2 cups of shredded cheese. Stir until the cheese melts fully and the sauce is gorgeously smooth and thick. Pro tip: If your cheesy potatoes sauce seems a tidbit too thick, add a splash more milk to loosen it.
6. In a buttered baking dish, layer half the sliced potatoes, then sprinkle with half the chopped onion. Pour half the cheesy sauce over the layers.
7. Repeat with the remaining potatoes, onions, and pour over the rest of your cheesy sauce.
8. Top the entire dish with the remaining 1 cup shredded cheddar cheese. This will create that golden baked cheesy potatoes crust that we all crave.
9. Cover the dish tightly with foil and bake for 40 minutes. This covered step is crucial for cooking those potato slices throughout.
10. Remove the foil and bake for another 15-20 minutes uncovered. You’ll know your cheesy potatoes is ready when the top is bubbling and beautifully browned. If the top browns too quickly, loosely tent foil back on.
11. Let your cheesy potatoes rest for 10 minutes before serving to help it set and stay creamy but sliceable.

During baking, get ready to dream of creamy cheesy potatoes melting in your mouth. Serving tip: garnish with fresh parsley right before plating for that fresh pop.

Want to mix things up? Try layering in cooked bacon or swap cheeses with a blend like mozzarella and parmesan for an au gratin potatoes feel. I’ve tested these twists plenty — they’re all winners.

Head over to these great recipes for inspiration on similar comforting potato dishes:

• Cheesy Potatoes with a classic twist from I Am Baker
• Dad’s Creamy & Cheesy Au Gratin Potatoes from Ambitious Kitchen
• PERFECT Au Gratin Potatoes by The Daring Gourmet

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Serving Ideas & Pairings!

My favorite way to dig into this cheesy potatoes is on lazy weekends or when I’m feeding a hungry crowd. It feels like a big, warm hug in every forkful. This potato casserole with cheese pairs beautifully with roasted meats, grilled chicken, or a crisp green salad to lighten things up.

One of the fun things about cheesy potatoes is how versatile it is for any season. In the winter, I love pairing it with slow-cooked beef or pork. For spring and summer, fresh green beans or a simple kale salad balance the richness perfectly. It’s also a top pick for holiday dinners when you want something everyone knows and loves with a little twist.

For leftovers, which rarely last long at my house, I reheat cheesy potatoes by covering with foil in the oven at 325°F until warmed through. It’s just as dreamy the next day—like little nuggets of creamy cheesy potatoes joy. You can also try scooping leftover cheesy potatoes onto baked chicken breasts for a quick second dinner.

Presentation pro: Serve your cheesy potatoes in a rustic ceramic baking dish for easy family-style scooping. Sprinkle with fresh herbs or even a touch of smoked paprika on top for a vibrant look.

If you want to mix up your cheesy potatoes mood, try adding crispy topping crumbs or swapping scalloped potatoes for chunkier diced fingerlings — both bring a fun texture change!

Whenever I bring this cheesy potatoes to a potluck or family dinner, people always want the recipe. It strikes that perfect balance between indulgence and simplicity, making it a consistent crowd favorite.

Looking for more ideas? You’ll love pairing this with my garlic butter beef bites with creamy mashed potatoes for a full flavor-packed meal.

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Common Questions About This Recipe

Can I prep this cheesy potatoes in advance?

Yes! You can fully assemble the potato casserole with cheese a day ahead. Keep it covered in the fridge, then bake fresh following the steps. I like to add the cheese topping a few minutes before baking if prepping in advance so the crust stays perfectly melty and golden.

What cheese works best in cheesy potatoes?

Sharp cheddar is my go-to for that classic creamy cheesy potatoes flavor. But I’ve experimented with Gruyère, mozzarella, and even a blend with Parmesan for au gratin potatoes vibes. Each gives a slightly different flavor adventure but all melt beautifully.

Can I make cheesy potatoes dairy-free?

Totally! I swap regular milk and cream for unsweetened almond or oat milk and use dairy-free shredded cheese varieties. Butter can be swapped with plant-based margarine. The texture will be a bit different but still delicious.

How do I scale this cheesy potatoes recipe up or down?

This recipe scales easily! Just keep the same proportions, and adjust your baking dish size and baking time accordingly. For smaller batches, use a smaller dish and check the potatoes a bit earlier.

What’s the difference between scalloped potatoes, au gratin potatoes, and cheesy potatoes?

Great question! Scalloped potatoes typically have a creamy sauce and no cheese topping. Au gratin potatoes are baked with cheese in and on top, often with a crispy crust. Cheesy potatoes is a broader term that can blend both styles—rich sauce, plenty of melty cheese, and a bubbly, golden finish.

My cheesy potatoes seem watery, what’s wrong?

Thinly slicing potatoes evenly is key. Also, make sure to cook covered and then uncovered to reduce excess moisture. If watery, slightly longer baking uncovered helps evaporate extra liquid while crisping the top.

Can I add extra mix-ins like bacon or herbs?

Absolutely! Bacon, caramelized onions, fresh thyme, or rosemary are perfect flavor buddies for cheesy potatoes. I love tossing those in for a playful twist that keeps things interesting.

For more tips and to see photos of my cheesy potatoes journey, swing by my recipe page and peek at my cheesy breakfast casserole for another melty potato spin.

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My Final Take

This cheesy potatoes recipe earned its spot on MilaBites because it’s a crave-worthy comfort food that’s both familiar and fresh. It has the smooth, creamy cheesy potatoes textures we all adore with that crispy cheese crust on top that makes each bite a little celebration.

My Top Cheesy Potatoes Tips:

• Use thin, even potato slices for perfect cooking.
• Don’t skip the resting time after baking—it lets the cheesy sauce set beautifully.
• Freshly shredded cheese melts better and tastes more vibrant.

I’ve tested several flavor variations like adding smoked paprika for warmth, swapping cheddar for smoked gouda for a playful twist, and tossing in crispy pancetta for savory depth. The cheddar and smoked paprika combo gets the most compliments—it’s the perfect balance of classic and a little unexpected.

What makes this recipe special to me is how it invites home cooks into a flavor adventure without feeling complicated. It’s forgiving, fun, and always hits the spot whether you’re feeding a crowd or making a cozy solo meal.

If you love cheesy potatoes, you’re going to have a blast making this version your own. Add herbs, swap cheeses, toss in mix-ins; it’s all fair game here because food should be joyful and exciting. I can’t wait to hear how your cheesy potatoes turn out! Dive in, and get ready for a new family favorite.

And remember, for even more cheesy potato goodness, don’t miss these gems:

• Cheesy Scalloped Potatoes Recipe by I Am Baker
• Dad’s Creamy & Cheesy Au Gratin Potatoes on Ambitious Kitchen
• PERFECT Au Gratin Potatoes at The Daring Gourmet

Or try pairing this recipe with my easy, savory garlic butter beef bites with creamy mashed potatoes to round out a super satisfying dinner. Happy cooking, fellow food lover!

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