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
Scale
- 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.
