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Cheesy Potato Recipe
This oven-baked Cheesy Potato Recipe delivers layers of tender potatoes, gooey cheddar cheese, and creamy sauce for the ultimate comfort food side dish.
When I first whipped up this family-friendly casserole on a crisp autumn evening, my daughter declared it “better than Thanksgiving,” and believe me, that’s high praise in our house. According to Google Trends, searches for “oven-baked casserole” jump nearly 35% between October and December—proof we’re all craving warm, cheesy goodness as the nights grow longer. Potatoes themselves pack about 620 mg of potassium per medium spud (around 15% of your daily needs), and with a splash of whole milk and a hint of Greek yogurt, this recipe strikes the perfect balance between indulgence and home-style nutrition. You know what? It’s the kind of side dish that doubles as a main when friends drop by—or when you simply need a hug of flavor on a busy weeknight.
Why You’ll Love This Recipe
- Velvety, creamy sauce coats every potato slice
- Uses simple pantry staples: potatoes, butter, flour, cheddar cheese
- Quick prep—just 20 minutes to assemble
- Oven-baked to golden perfection with a bubbly top
- Fully customizable: swap cheeses or stir in veggies
- Make-ahead friendly—assemble a day ahead, bake when you’re ready
- Kid-approved (my grandkids ask for seconds)
- Budget-friendly at roughly $4 per serving
Ingredients
- 2 lbs potatoes (Yukon Gold or russet), peeled and thinly sliced (about 1/8″ thick; a mandoline helps)
- 4 tbsp unsalted butter (land-o-lakes or plugrá)
- 1 small onion (½ cup), finely chopped
- 2 cloves garlic, minced (fresh is best; garlic powder only if you must)
- ¼ cup all-purpose flour
- 1 cup whole milk
- 1 cup half-and-half (or swap in 1 cup plain Greek yogurt for a lighter sauce)
- 2 cups sharp cheddar cheese, shredded (freshly grated—avoid anti-caking agents)
- ½ cup Parmesan cheese, grated (adds depth and a little tang)
- ¼ tsp nutmeg (optional, for a warm hint)
- ½ tsp smoked paprika (or sweet paprika for mild flavor)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
Tips: Yukon Gold potatoes yield a creamier bite, while russets hold their shape beautifully. Freshly grated cheese melts more smoothly than pre-shredded.
Directions
-
Preheat the Oven and Prep the Pan
Preheat to 375°F. Generously butter a 9×13″ baking dish—this little extra fat helps catch any drips and crisps the edges. -
Sauté Aromatics
Melt butter in a medium saucepan over medium heat. Add onion and garlic; sauté until fragrant and translucent (about 3–4 minutes). Keep the flame moderate so garlic doesn’t brown too fast. -
Make the Roux
Sprinkle flour over the onions. Stir continuously for about 1 minute until it bubbles gently—this cooks out the raw flour taste and lays the foundation for our sauce. -
Whisk in Liquids
Slowly pour in milk and half-and-half, whisking to avoid lumps. Bring to a gentle simmer. When you see tiny bubbles and the sauce coats the back of a spoon, it’s thick enough. -
Melt in the Cheese
Lower the heat. Add cheddar and Parmesan in handfuls, stirring until each addition is fully melted. Season with nutmeg, smoked paprika, salt, and pepper. Taste and tweak—feel free to add a pinch more salt if your cheese is mild. -
Layer the Potatoes
Arrange half of the sliced potatoes in the baking dish, overlapping slightly. Spoon half of the cheese sauce over the top, then repeat with remaining potatoes and sauce. Press down lightly—this helps the layers fuse. -
Bake to Bubbly Perfection
Cover tightly with foil and bake for 35 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly. Keep an eye after 45 minutes; ovens can vary by 25°F or more. -
Rest, Garnish, and Serve
Let the casserole rest for 10 minutes—carryover cooking finishes the potatoes. Sprinkle chopped chives or parsley before serving for a fresh pop of color and flavor.
Servings & Timing
Yield: 6–8 servings
Prep Time: 20 minutes
Bake Time: 45 minutes
Rest Time: 10 minutes
Total Time: about 1 hour 15 minutes
Variations
- Swap cheddar for Gruyère and Swiss for a nutty, French-style gratin twist.
- Stir in 1 cup steamed broccoli florets between layers for extra veggies.
- Crumble cooked bacon or pancetta over the top for smoky richness.
- Use sweet potatoes and a dash of cinnamon instead of nutmeg for a fall flair.
- Sprinkle panko or crushed Ritz crackers on top for an irresistible crunch.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For the freezer, portion into foil-lined containers and freeze up to 2 months. To reheat, bake covered at 350°F for 10–15 minutes until warmed through. In a pinch, microwave single servings on medium power, stirring halfway to keep the sauce creamy. Make-ahead tip: assemble the dish, cover, and refrigerate overnight—bake straight from the fridge, adding 5 extra minutes to the covered bake time.
Notes
- Uniform slices matter: an even 1/8″ thickness ensures all potatoes cook through at the same pace.
- Let the sauce bubble gently before adding cheese—rush it, and you risk a grainy texture.
- If sauce seems too thin after cheese, whisk in a pinch more flour off heat, then return to low flame.
- Always taste your sauce before layering; adjusting salt and spice here saves late-stage reheating.
- Leftover sauce? Stir into mashed potatoes or pour over steamed vegetables for an instant upgrade.
FAQs
Q: Can I use pre-shredded cheese?
A: Freshly shredded melts smoother—pre-shredded often has anti-caking agents that can make sauce grainy.
Q: What’s the best potato for this casserole?
A: Yukon Gold for creaminess; russet for a fluffier bite that holds shape.
Q: How can I make this dairy-free?
A: Replace milk with unsweetened almond milk and use your favorite dairy-free cheese shreds.
Q: Can I prepare it the night before?
A: Absolutely—assemble, cover, and refrigerate; just add a few extra bake minutes.
Q: How do I know when it’s done?
A: A knife should glide through the center slice easily and the top will be golden and bubbly.
Q: Is this freezer-friendly?
A: Yes—store in freezer-safe containers up to 2 months; thaw overnight in the fridge before reheating.
Q: Can I add other mix-ins?
A: Sure—stir in sautéed mushrooms, spinach, or diced ham for a heartier twist.
Conclusion
There you have it—the ultimate oven-baked Cheesy Potato Recipe that doubles as a crowd-pleasing side or cozy vegetarian main. Give it a try next time you crave creamy, family-friendly comfort food, and let me know your favorite variation. If you whip this up, leave a comment below or tag me in your photos—I love seeing your kitchen creations!
Cheesy Potato Recipe
Ingredients
- 2 lbs potatoes (Yukon Gold or russet) peeled and thinly sliced
- 4 tbsp unsalted butter
- 1 small onion onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup half-and-half or 1 cup plain Greek yogurt
- 2 cups sharp cheddar cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/4 tsp nutmeg optional
- 1/2 tsp smoked paprika or sweet paprika
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley chopped, for garnish
Instructions
- Preheat to 375°F. Generously butter a 9x13" baking dish.
- Melt butter in a medium saucepan over medium heat. Add onion and garlic; sauté until fragrant.
- Sprinkle flour over the onions. Stir continuously until it bubbles gently.
- Slowly pour in milk and half-and-half, whisking to avoid lumps. Bring to a gentle simmer.
- Lower the heat. Add cheddar and Parmesan in handfuls, stirring until melted. Season with nutmeg, paprika, salt, and pepper.
- Arrange potatoes in the baking dish, spoon cheese sauce over, repeat layers.
- Cover with foil and bake, then remove foil and bake until golden and bubbly.
- Let the casserole rest, then sprinkle with chopped chives or parsley before serving.
