Description
This Simple Cheesy Potatoes recipe is a creamy, gooey side dish perfect for weeknights, potlucks, or holidays. Made with tender russet potatoes, cheddar cheese, and a velvety sauce, it’s easy, comforting, and always a crowd-pleaser. Great for cheese lovers and ideal for pairing with your favorite main courses.
Ingredients
3 pounds russet potatoes
2 cups shredded cheddar cheese
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Peel and cube the potatoes. Boil in salted water for 10 minutes until just tender. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
4. Gradually pour in milk while whisking constantly. Let the mixture thicken slightly.
5. Stir in shredded cheddar cheese, salt, pepper, and garlic powder until smooth and creamy.
6. In a large mixing bowl, combine potatoes with the cheese sauce. Mix gently until well coated.
7. Pour into the baking dish. Cover with foil and bake for 20 minutes.
8. Remove foil, sprinkle extra cheese and paprika on top, and bake for another 15-20 minutes until golden and bubbly.
9. Let cool slightly, then garnish with fresh parsley and serve warm.
Notes
Parboil the potatoes until just fork-tender—don’t overcook or they’ll fall apart when mixed.
Use freshly shredded cheese for the smoothest melt and richest flavor.
Let the casserole sit for 5–10 minutes after baking to firm up for easier serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg