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Cheesy Potatoes Recipe
These cheesy baked potatoes bring together tender spuds, melted cheese, and a golden crust in one easy casserole side dish that will steal the spotlight at any gathering.
Whether it’s a holiday feast, a casual weeknight dinner, or your next potluck, this Cheesy Potatoes Recipe always feels like a warm kitchen hug. I first whipped it up for my daughter’s birthday brunch—she declared it “the best side ever”—and I’ve been sharing it ever since. According to Google Trends, searches for “Cheesy Potatoes Recipe” jump nearly 250% each November and December, so trust me, this dish is a seasonal star. Plus, with simple swaps like Greek yogurt and light sour cream, it’s surprisingly lighter than you’d expect.
Why You’ll Love This Recipe (H2)
- Crowd-pleaser: Creamy, cheesy, and golden—guaranteed to vanish from the buffet table.
- Easy prep: Minimal chopping, one casserole dish, and basic ingredients.
- Make-ahead magic: Assemble the night before and bake when guests arrive.
- Customizable: Add bacon, jalapeños, broccoli, or your favorite mix-ins.
- Family-friendly: Kids adore the cheesy goodness; picky eaters get on board.
- Holiday ready: Perfect for Thanksgiving, Christmas, or potluck dinners.
- Budget savvy: Uses pantry staples and affordable potatoes.
- Leftover bonus: Reheats beautifully for next-day lunches or quick dinners.
Ingredients (H2)
- 3 pounds (about 6 medium) russet potatoes, peeled and diced (Yukon Gold works too for creamier texture)
- 1 cup plain whole-milk Greek yogurt (for extra tang and protein)
- ½ cup light sour cream (or full-fat for richer results)
- 1 cup shredded sharp cheddar cheese (plus ½ cup extra for topping; I love Cabot Extra Sharp)
- ½ cup freshly grated Parmesan cheese (avoid the powdered stuff)
- ¼ cup unsalted butter, melted (Kerrygold adds great flavor)
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus extra to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives or green onions (optional garnish)
- ½ cup panko breadcrumbs (for a crunchy top; plain or seasoned)
- Cooking spray or a bit of butter for greasing (Pam works fine)
Tips on ingredients:
• Choose russet potatoes for their fluffy interior; Yukon Gold gives a silkier mouthfeel.
• Freshly grate cheeses—they melt smoother than pre-shredded bags.
• Greek yogurt brightens the dish and boosts protein without thinning the sauce.
Directions (H2)
- Preheat and prep. Preheat your oven to 375°F. Grease a 9×13″ casserole dish with cooking spray or a thin layer of butter.
- Boil the potatoes. Place diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just fork-tender, about 10–12 minutes. Drain well and return to the pot.
- Make the sauce. In a medium bowl, whisk melted butter and flour until smooth. Gradually whisk in Greek yogurt and sour cream. Stir in garlic powder, onion powder, salt, and pepper until creamy.
- Combine cheese and spuds. Pour the sauce over the hot potatoes, add 1 cup cheddar and Parmesan, and gently fold until potatoes are coated. (Tip: Keep the heat low so the yogurt mixture doesn’t separate.)
- Layer and top. Transfer the cheesy potatoes to your prepared casserole dish. Sprinkle remaining cheddar and panko breadcrumbs evenly on top for a golden crunch.
- Bake to bubbly perfection. Bake 25–30 minutes until sauce is bubbling and the top is lightly browned. For an extra crisp, broil on high for 1–2 minutes—watch closely!
- Rest and garnish. Let the casserole sit 10 minutes before serving so the sauce sets. Scatter chopped chives or green onions on top for a pop of color.
Servings & Timing (H2)
• Yield: Serves 8–10 as a side dish
• Prep Time: 20 minutes
• Bake Time: 25–30 minutes
• Rest Time: 10 minutes
• Total Time: About 1 hour
Variations (H2)
• Bacon & Jalapeño: Fold in 4 slices cooked crumbled bacon and 1 diced jalapeño for a smoky, spicy kick.
• Broccoli Cheddar: Stir in 1 cup steamed broccoli and swap half the cheddar for white cheddar.
• Vegan Twist: Use dairy-free cheese, coconut yogurt, and vegan butter for a plant-based casserole.
• Truffle Touch: Drizzle 1 teaspoon truffle oil over the top and mix in 2 tablespoons grated Gruyère.
• Italian Flair: Add ½ cup chopped sundried tomatoes and 1 tablespoon fresh basil.
• Gluten-Free Crunch: Replace panko with crushed gluten-free crackers or almond meal.
Storage & Reheating (H2)
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into single-serve containers and keep up to 2 months.
Reheat thawed portions in the microwave (2–3 minutes) or bake at 350°F (15–20 minutes) until warmed through. For that fresh-baked crunch, pop under the broiler for a minute.
Notes (H2)
• You know what? Letting the casserole rest for at least 10 minutes is a game-changer—it keeps the sauce from running all over your plate.
• I discovered adding a pinch of smoked paprika gives subtle warmth and color without overpowering the cheese.
• If you prefer a silkier sauce, swap half of the Greek yogurt for half-and-half.
• For extra sharp flavor, use a blend of sharp cheddar and aged white cheddar.
• When I tested this recipe with my church group, using Yukon Gold potatoes got rave reviews for extra creaminess.
FAQs (H2)
Q: Can I use frozen diced potatoes?
A: Yes—just thaw, pat them dry, and adjust boiling time or skip boiling if they’re already tender.
Q: How far ahead can I assemble this casserole?
A: You can prep and cover it in the fridge up to 8 hours before baking; add 5–10 minutes to the bake time if cold.
Q: Is there a way to make this dairy-free?
A: Swap in dairy-free cheese, coconut-based yogurt, and vegan butter to suit plant-based diets.
Q: My casserole turned out watery—what went wrong?
A: Excess moisture usually comes from overcooked potatoes or not draining well—drain thoroughly and pat potatoes dry before combining.
Q: Can I bake this in a slow cooker?
A: Absolutely—cook on low for 3–4 hours, then top with extra cheese and let it melt for the final 10 minutes.
Q: What’s a good cheese blend if I want more flavor?
A: Try a mix of sharp cheddar, Gruyère, and mozzarella for depth, stretchiness, and that classic golden top.
Q: How do I achieve a crispier topping?
A: Mix panko with a tablespoon of melted butter before sprinkling, and finish under the broiler for 1–2 minutes.
Conclusion (H2)
This Cheesy Potatoes Recipe is your new go-to side dish—creamy inside, golden-crisp on top, and endlessly customizable. Whether you’re feeding a crowd or craving cozy Comfort Food at home, this easy casserole delivers every time. Give it a whirl, then drop a comment below to let me know how it turned out—or explore more hearty side dishes in my recipe library!
Cheesy Potatoes Recipe
Ingredients
- 3 pounds russet potatoes peeled and diced (Yukon Gold works too for creamier texture)
- 1 cup plain whole-milk Greek yogurt for extra tang and protein
- 1/2 cup light sour cream (or full-fat for richer results)
- 1 cup shredded sharp cheddar cheese (plus 1/2 cup extra for topping; I love Cabot Extra Sharp)
- 1/2 cup freshly grated Parmesan cheese (avoid the powdered stuff)
- 1/4 cup unsalted butter melted (Kerrygold adds great flavor)
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon onion powder
- 1 teaspoon kosher salt plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives or green onions (optional garnish)
- 1/2 cup panko breadcrumbs (for a crunchy top; plain or seasoned)
- Cooking spray or a bit of butter for greasing (Pam works fine)
Instructions
- Preheat your oven to 375°F. Grease a 9×13" casserole dish with cooking spray or a thin layer of butter.
- Place diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just fork-tender, about 10–12 minutes. Drain well and return to the pot.
- In a medium bowl, whisk melted butter and flour until smooth. Gradually whisk in Greek yogurt and sour cream. Stir in garlic powder, onion powder, salt, and pepper until creamy.
- Pour the sauce over the hot potatoes, add 1 cup cheddar and Parmesan, and gently fold until potatoes are coated. (Tip: Keep the heat low so the yogurt mixture doesn’t separate.)
- Transfer the cheesy potatoes to your prepared casserole dish. Sprinkle remaining cheddar and panko breadcrumbs evenly on top for a golden crunch.
- Bake 25–30 minutes until sauce is bubbling and the top is lightly browned. For an extra crisp, broil on high for 1–2 minutes—watch closely!
- Let the casserole sit 10 minutes before serving so the sauce sets. Scatter chopped chives or green onions on top for a pop of color.
