Easy Creamy Cheesy Potatoes
on May 20, 2025
This post may contain affiliate links. Please read our disclosure policy.
These delicious Cheesy Potatoes combine perfectly cooked potatoes in a rich, homemade cheese sauce for the ultimate comfort food dish. This creamy casserole makes an easy and super tasty side dish for any occasion, from weeknight dinners to holiday gatherings.
🧀 Unlike recipes that use condensed soup, this recipe features a homemade cheese sauce that’s incredibly rich and flavorful, elevating your potatoes to true homemade quality!
My 2 Best Tips For Making Cheesy Potatoes
Don’t Skip the Parboiling Step: Parboiling the potatoes for 5 minutes gives them a head start on cooking and ensures they’ll be perfectly tender after baking. This step is crucial for achieving the ideal texture.
Don’t Use Skim Milk: Use whole or 2% milk rather than skim milk, which is more prone to curdling.
🩷 Melissa
With its creamy texture and comforting cheesy goodness, this dish consistently receives rave reviews and empty plates – even picky eaters love it!
This versatile recipe works with any cheese combination you prefer – sharp cheddar, pepper jack, Parmesan, or a blend of your favorites.
You can prepare this dish in advance and refrigerate until you’re ready to bake, making it perfect for busy days, potlucks or events, or even holiday meal prep.
Cheesy Potatoes
Ingredients
- 4 pounds russet potatoes, peeled and chopped into 1-inch cubes (about 8 heaping cups)
- ½ cup butter
- ½ cup all-purpose flour
- 3½ cups whole or 2% milk
- 3 teaspoons chicken bouillon
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup sour cream
- 12 ounces shredded cheddar cheese, reserve 1 cup for topping
Instructions
- Bring a large pot of water to a boil. Add the chopped potatoes and boil for 5 minutes. Drain and set aside.
- In the same pot, melt the butter over medium to medium-high heat. Add the flour, chicken bouillon, salt, garlic powder, onion powder, and pepper. Whisk to combine and cook for about 1 minute.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue to stir until the mixture begins to bubble. Let it gently simmer for 2 more minutes.
- Stir in 11 ounces of the shredded cheese until melted. Remove from heat and mix in the sour cream.
- Return the parboiled potatoes to the pot and stir to coat them evenly with the cheese sauce.
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish and pour in the cheesy potato mixture.
- Top with the reserved 1 cup of shredded cheese.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes. Broil for a few minutes at the end if you want a browned top.
- Remove from the oven and let sit for 5 minutes before serving.
Notes
- Potatoes: I’m sure that you could use other types of potatoes with this recipe, it’s just what I tested the recipe with.
- Cheese: You can use any kind of cheese or combination of cheeses that you like or have on hand. I use sharp cheddar most often because that’s what we like and have on hand but I also really like stirring a little Parmesan or pepper jack if I have any. You really can’t go wrong with this recipe.
- Crunchy Topping: You can mix together 1 cup of panko bread crumbs with 2 tablespoons of melted butter and sprinkle it over the top of the cheese on the casserole before baking, it adds a nice crunchy layer if you want to add another step.
- Make It a Main Dish: This dish is delightful with added cooked bacon crumbles or diced ham.
Nutrition
Recipe FAQs
This can happen if the milk is added too quickly or if the heat is too high. Make sure to add the milk slowly while whisking constantly, and use whole or 2% milk rather than skim milk, which is more prone to curdling. Also, don’t let the sauce boil vigorously – a gentle simmer is perfect.
Yes! You can assemble the entire casserole up to 24 hours in advance, cover it tightly with foil, and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since you’re starting with cold potatoes.
Yes, you can freeze it either before or after baking. If freezing before baking, assemble completely (don’t add the final cheese topping yet), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then add the cheese topping and bake as directed, adding extra time as needed.
More Scrumptious Veggie Side Dishes
Vegetable Sides
Glazed Honey Roasted Carrots
Vegetable Sides
19 Fresh Vegetable Recipes For Spring
Side Dishes and Salads
Cauliflower Mashed Potatoes
Vegetable Sides
Zucchini Fritters
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
