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These cheesy potatoes are the kind of side dish that disappears fast! Three kinds of cheese, chunks of tender potatoes and a creamy, flavorful cheese sauce all baked together until golden and bubbly – what’s not to love? Perfect for holiday meals, cozy Sunday dinners, potlucks or just because!
4 Reasons To Love This Cheesy Potato Casserole
- The ultimate comfort food side dish. Potatoes and cheese – need I say more? Rich, creamy and packed with cheesy goodness from 3 kinds of cheese plus an incredible sauce. This is a side dish that everyone will love!
- Made with real ingredients. Because that’s the way we roll around here!
- Great for any gathering. The perfect side dish for holiday meals like Easter, Christmas and Thanksgiving, a cozy Sunday family dinner, potlucks with friends, or any time you simply need a delicious side.
- It’s make ahead friendly. Prep it the night before to save time on busy days (sanity saver for holidays!) or assemble it in the morning to make dinnertime so much easier.
Ingredient Notes
Here’s what you’ll need to make this cheesy potatoes recipe:
Detailed ingredient list and directions located in the recipe card below.
- Potatoes: I like to use Yukon gold potatoes. They hold their shape and have that creamy, buttery texture that makes this dish so good. Any similar variety of yellow potato works too!
- Cheddar Cheese: It gets used in the sauce. Use sharp cheddar for the best flavor.
- Butter, Flour & Milk: The magic trio that forms the base of the sauce. You can use either salted or unsalted butter. Use whole milk for the perfect level of richness and creaminess.
- Green Onions & Garlic: Flavor boosters! The garlic and white parts of the green onion get sautéed in butter to kick off the sauce, while the green parts of the green onions get mixed in later and sprinkled on top.
- Sour Cream: Adds a little extra creaminess and a touch of tang – use full fat sour cream!
- Dijon Mustard: It’s that little something special that makes the sauce pop, enhances the cheese flavor and even helps to keep the sauce smooth and stable while baking.
- Seasoning: I love adding some bouillon powder (I like to use my homemade bouillon powder), a sprinkle of sea salt and freshly ground black pepper.
- Gouda & Parmesan: Because more cheese = more deliciousness! A layer of shredded gouda and parmesan goes in the middle and on top for extra melty, cheesy goodness. Use a creamy mild gouda, smoked gouda or a mix of both!
How To Make Cheesy Potatoes
Let’s walk through how to make these homemade cheesy potatoes from start to finish, step-by-step!
Step 1: Prep and boil the potatoes
Start by peeling (or not!) and chopping 3 pounds of Yukon Gold potatoes into ½ inch cubes. The skins on Yukon Golds are thin so you don’t need to peel them (the decision depends on the texture you prefer in your casserole).
Place the chopped potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until the potatoes are just fork tender (about 10 minutes). Drain them and set aside.
Step 2: Make the sauce
While the potatoes are cooking, let’s work on the sauce! In a large saucepan or Dutch oven, melt ¼ cup butter over medium heat. Add the white parts of 3 chopped green onions and 3 cloves of minced garlic. Sauté for about a minute until everything smells delicious.
Next, sprinkle in ¼ cup flour and whisk it for a minute to form a thick paste (this is your roux). Slowly pour in 2 cups of whole milk while whisking until smooth. Let the sauce cook over medium-high heat, stirring occasionally until it starts to thicken up (about 5 minutes).
Turn off the heat and stir in 2 cups of shredded sharp cheddar cheese (a handful at a time) until melted. Then, mix in ½ cup of full-fat sour cream, 1 teaspoon of Dijon mustard and 1-2 teaspoons of bouillon powder. Add sea salt and freshly ground black pepper to taste – don’t be shy with the seasoning, the potatoes will need it!
Step 3: Assemble casserole
Now it’s time to put it all together! Add the cooked potatoes and the sliced green parts of the 3 green onions (save a few for garnish) to the cheese sauce and gently stir to combine.
Transfer half of the potato mixture into a lightly buttered 9×13 baking dish (slightly smaller works too) and spread it out evenly. Sprinkle over 1 cup of shredded gouda and ¼ cup parmesan. Pour the remaining potato mixture on top and smooth it out into an even layer. Top with another cup of shredded gouda and ¼ cup parmesan (or just measure with your heart!).
Step 4: Bake and serve
Pop the casserole into a 375F (190C) oven and bake until the top is melted and golden and the sauce is bubbling around the edges (about 20-25 minutes). If you want that top more browned, switch it to broil for a couple minutes at the end (just keep an eye on it!!). Garnish with the reserved chopped green onions and you’re ready to serve!
Variations
- Add a crunchy topping: Top with breadcrumbs, crushed potato chips or cornflakes for a crispy touch.
- Bring the heat: Add some chopped jalapeno, a dash of hot sauce, chili crunch or cayenne pepper for a spicy kick.
- Switch up the cheeses: This recipe uses sharp cheddar in the sauce, plus shredded gouda and parmesan in the middle and on top – but feel free to mix it up! Try gruyere, smoked cheddar, pepper jack, or whatever melty cheese you love!
- Add bacon or ham: Stir in some chopped ham or crispy bacon when combining the potatoes and sauce.
- Make it a meal: Turn this cheesy potato casserole from a side to a main dish by adding shredded chicken or diced ham and some steamed or roasted broccoli or cauliflower. If you go this route, you might want to make a little extra sauce or use fewer potatoes to balance it out!
A Few Tips
Tips for the Best Cheesy Potato Bake
- Salt Your Potato Water: Adding 1 tablespoon of kosher salt to the water helps the potatoes soak up more flavor right from the start.
- Pre-cook the Potatoes (But Don’t Overcook!): I’ve tried this both ways, and trust me – pre-cooking the potatoes makes a huge difference! They turn out evenly soft instead of some being undercooked. Plus, it means less baking time, so the sauce stays creamy and smooth instead of possibly splitting. Just cook them until fork tender (too soft and they’ll start falling apart) before assembling the casserole.
- Grate Your Own Cheese: Pre-shredded cheese has a coating that keeps it from clumping but that same coating can make your sauce grainy instead of smooth and melty. Freshly grated cheese melts way better!
- Use Multiple Cheeses: This recipe doesn’t hold back on the cheesy goodness! A delicious creamy cheddar sauce coats the potatoes, plus shredded gouda and parmesan gets sprinkled in the middle and on top. That extra layer makes sure every bite is perfectly cheesy.
Storage Tips
- To store: Store leftovers in an airtight container in the fridge for up to 4 days
- To reheat: Warm it up in the oven, on the stovetop in a saucepan or skillet, or pop it in the microwave until heated through.
- To freeze: I wouldn’t recommend it – freezing tends to mess with the texture and it’s just not the same after thawing!
FAQ
Absolutely! You can totally assemble them up to a day in advance. Just cover the baking dish and pop it in the fridge until you’re ready to bake. When it’s go-time, let it sit out for a bit to come to room temperature, then uncover and bake as usual.
Nope! Yukon Golds have thin skin so it’s totally up to you. If you like a little extra texture, leave them on. If you prefer your cheesy potatoes to have a smoother bite, peel them!
Yup! I went with diced potatoes in this recipe because they are quick and easy to chop but you can totally thinly slice them with a mandoline or sharp knife for more of a potatoes au gratin vibe. I still recommend pre-cooking them until fork tender – it’ll only take a few minutes!
More Comfort Food Side Dishes
Did you make these cheesy potatoes? I would love to hear about it! Please leave me a comment below.
Cheesy Potatoes
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American, Australian
- Diet: Vegetarian
Description
These cheesy potatoes are the kind of side dish that disappears fast! Three kinds of cheese, chunks of tender potatoes and a creamy, flavorful cheese sauce all baked together until golden and bubbly – what’s not to love? Perfect for holiday meals, cozy Sunday dinners, potlucks or just because!
Ingredients
- 3 pounds Yukon Gold potatoes (or similar variety of yellow potatoes)
- 1 tablespoon kosher salt
- ¼ cup butter
- 3 green onions, thinly sliced (whites and greens separated)
- 3 cloves garlic, minced
- ¼ cup unbleached all purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ cup full fat sour cream
- 1 teaspoon Dijon mustard
- 1–2 teaspoons bouillon powder
- sea salt and freshly ground black pepper, to taste
- 1–2 cups shredded gouda cheese (creamy mild, smoked or combo), or measure with your heart
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven: Preheat oven to 375F (190C) and lightly butter a 9×13 inch baking dish (slightly smaller works too).
- Prep and boil potatoes: Start by peeling (or not!) and roughly chopping the potatoes into ½ inch cubes. Place the chopped potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Lower the heat to maintain a simmer and cook until the potatoes are just fork tender (about 10 minutes). Drain and set aside.
- Make sauce: While the potatoes are cooking, make the sauce. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped white parts of the green onions and minced garlic. Sauté for about a minute until everything smells delicious. Add the flour and whisk for a minute to form a thick paste (roux). Slowly pour in the milk while whisking until smooth. Cook over medium-high heat, stirring occasionally until the sauce starts to thicken (about 5 minutes). Turn off the heat and stir in the cheddar cheese (a handful at a time) until melted. Stir through the sour cream, Dijon mustard and bouillon powder. Add sea salt and freshly ground black pepper to taste – don’t be shy with the seasoning, the potatoes will need it!
- Assemble: Now it’s time to put it all together! Add the cooked potatoes and the sliced green parts of the green onions (save a few for garnish) to the cheese sauce and gently stir to combine. Transfer half of the potato mixture into the baking dish and spread it out evenly. Sprinkle over half of the shredded gouda and parmesan. Pour the remaining potato mixture on top and smooth out into an even layer. Top with the remaining gouda and parmesan.
- Bake: Bake until the top is melted and golden and the sauce is bubbling around the edges (about 20-25 minutes). If you want that top more browned, switch it to broil for a couple minutes at the end (just keep an eye on it!!).
- Serve: Garnish with the reserved green onions and it’s ready to serve!
Notes
- Bouillon Powder: I like to use my homemade bouillon powder. I always keep a jar in my spice drawer.
- To peel or not to peel: Yukon Golds have thin skin so it’s totally up to you. If you like a little extra texture, leave them on. If you prefer your cheesy potatoes to have a smoother bite, peel them!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Make Ahead: You can assemble them up to a day in advance. Just cover the baking dish and pop it in the fridge until you’re ready to bake. When it’s go-time, let it sit out for a bit to come to room temperature, then uncover and bake as usual.
