Emma Davis
Rich, comforting, and bubbling with golden cheese, Simple Cheesy Potatoes are a timeless classic. This dish transforms humble potatoes into a creamy, indulgent bake perfect for weeknights, potlucks, or holiday feasts. Each bite offers a delightful contrast of crispy edges and velvety soft centers enveloped in a rich, cheesy sauce.
What makes this recipe truly irresistible is its simplicity—no complicated steps or exotic ingredients. With just a few everyday kitchen staples and under an hour in the oven, you’ll have a warm, satisfying dish that everyone will ask for again and again. Whether served as a side or the main event, it’s comfort food at its finest.
Ingredients for Simple Cheesy Potatoes
- 6 medium russet potatoes, peeled and diced
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1 cup milk
- 4 tablespoons butter
- 1 small onion, finely chopped (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Step 1: Prep the Ingredients
Preheat your oven to 375°F (190°C). Peel and dice the potatoes into small cubes for quicker, even cooking. If using onion, finely chop it and set aside.
Step 2: Parboil the Potatoes
In a large pot of salted boiling water, cook the diced potatoes for about 8–10 minutes. They should be just tender but not falling apart. Drain and set aside.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Add the chopped onion (if using) and sauté until soft and translucent, about 3–4 minutes. Sprinkle in the flour and stir continuously to form a roux, cooking for about 1 minute.
Step 4: Add Liquid Ingredients
Gradually whisk in the milk, making sure there are no lumps. Stir in the sour cream, garlic powder, salt, and pepper. Cook until the sauce begins to thicken, about 5 minutes.
Step 5: Stir in the Cheese
Add 1 1/2 cups of shredded cheddar cheese to the sauce and stir until melted and smooth. Save the remaining 1/2 cup of cheese for the topping.
Step 6: Combine and Assemble
In a large mixing bowl, combine the cooked potatoes and cheese sauce, folding gently to coat all the pieces. Pour the mixture into a greased 9×13-inch baking dish.
Step 7: Top and Bake
Sprinkle the remaining cheddar cheese evenly over the top. Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Step 8: Garnish and Serve
Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped chives or parsley if desired.
Storage Instructions
Refrigeration:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the dish is completely cooled before sealing to avoid moisture buildup.
Freezing:
You can freeze this dish for up to 2 months. For best results, use a freezer-safe container and cover it tightly with plastic wrap and foil. Thaw overnight in the fridge before reheating.
Reheating:
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. For single servings, microwave on medium heat for 1–2 minutes, stirring halfway through.
Estimated Nutrition
Per Serving (based on 8 servings):
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Sugar: 2g
- Fiber: 3g
- Protein: 9g
- Sodium: 480mg
(Note: Nutrition values are estimates and may vary based on specific ingredients used.)
Frequently Asked Questions
Can I use frozen hash browns instead of fresh potatoes?
Yes! Substitute with about 6 cups of thawed shredded or diced hash browns to save prep time.
Can I make this dish ahead of time?
Absolutely. Assemble the dish and refrigerate it (unbaked) up to 24 hours in advance. Just bake when ready.
What cheeses work best for this recipe?
Cheddar is a classic choice, but you can blend in mozzarella, Monterey Jack, or even Gruyère for added flavor.
How do I make it vegetarian?
Simply replace the cream of chicken soup with cream of mushroom or a homemade white sauce using veggie broth.
Can I add protein to make it a main dish?
Yes! Add cooked diced ham, bacon, or shredded rotisserie chicken before baking.
What if I don’t have sour cream?
Greek yogurt or plain cream cheese can be used as substitutes for a tangy, creamy texture.
How do I make it gluten-free?
Use a gluten-free cream soup and substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
Why did my sauce turn grainy?
Overheating cheese can cause separation. Always melt cheese over low heat and stir gently for a smooth sauce.
Simple Cheesy Potatoes Recipe for Effortless Cooking
- Total Time: 50 minutes
- Yield: 8 servings
Description
Golden, creamy, and irresistibly cheesy, this Simple Cheesy Potatoes dish is the ultimate comfort food. It’s a foolproof crowd-pleaser that turns humble ingredients into a delicious, homey bake that’s perfect for weeknight dinners, potlucks, or festive gatherings.
Ingredients
6 medium russet potatoes, peeled and diced
2 cups shredded cheddar cheese (divided)
1 cup sour cream
1 cup milk
4 tablespoons butter
1 small onion, finely chopped (optional)
2 tablespoons all-purpose flour
1 teaspoon garlic powder
Salt and black pepper, to taste
Fresh chives or parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Peel and dice potatoes into small cubes.
- Boil diced potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in flour and cook for 1 minute, forming a roux.
- Gradually whisk in milk, then add sour cream, garlic powder, salt, and pepper. Cook until sauce thickens.
- Add 1 1/2 cups shredded cheddar cheese and stir until melted and smooth.
- Combine potatoes with cheese sauce and gently mix. Pour into a greased 9×13-inch baking dish.
- Sprinkle remaining cheese on top. Bake for 25–30 minutes until golden and bubbly.
- Let rest a few minutes before serving. Garnish with chives or parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer