Cheesy Potatoes
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.
Servings: 12
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 9x13-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.
Video
Notes
Best Milk: Don't use skim milk for this recipe, it's more prone to curdling while cooking.
Recipe Variations & Substitutions:
- 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
Serving: 1.5cups of cheesy potatoes | Calories: 385kcal | Carbohydrates: 36g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 677mg | Potassium: 785mg | Fiber: 2g | Sugar: 5g | Vitamin A: 697IU | Vitamin C: 9mg | Calcium: 322mg | Iron: 2mg
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