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.
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.
Notes
For a crispy topping, replace panko with crushed gluten-free crackers or almond meal. Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat thawed portions in the microwave or bake at 350°F until warmed through.
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