Cheesy Potatoes

If there’s one dish in our household that gets requested time and time again, it’s this Cheesy Potatoes recipe. I was first introduced to it by my mother-in-law, and it’s a recipe my husband has loved since childhood. Over the years, it has become a staple in our family, whether it’s for a casual Sunday dinner or a large holiday gathering. No matter the occasion, these cheesy potatoes never fail to impress.

If you’ve never had a dish that brings everyone to the table with a smile, this is it. I have never met a person that didn’t rave about these potatoes. They’re rich, indulgent, and just the right balance of creamy, cheesy goodness that makes you want to go back for seconds—and maybe thirds!

You won’t find any canned soups here, the sauce for this recipe is made completely from scratch.

Potatoes– Any kind will work, but I typically gravitate towards russet potatoes, simply because they are what I usually have in my pantry.
Onions– Yellow or white onion for added flavor to the casserole.
Garlic– Freshly minced garlic or garlic powder.
Butter– Plain unsalted butter is needed. If using salted butter just salt to taste.
Flour– Plain all-purpose flour is needed to make the roux.
Chicken Stock– Good quality chicken stock or chicken broth. The chicken stock makes us the bulk of the sauce and adds so much flavor to it.
Milk
Cheese– I prefer to use freshly shredded cheddar cheese in this cheesy potato casserole recipe.
Salt and Pepper

Whenever you’re serving this side dish at a potluck or Thanksgiving dinner, cheesy potatoes are always a crowd favorite. They’re comforting, familiar, and loved by nearly everyone.

The full recipe can be found in the recipe card below.

STEP 1

Cook the potatoes in boiling water until fork tender. Drain off the water and set aside.

STEP 2

In a large saucepan over medium heat, add the olive oil. Then add the onions and sauté until they are translucent. Following that, add the butter to the pan and stir in the garlic, letting it cook for 30 seconds. Finally, whisk in the flour to make a roux.

STEP 3

Slowly pour in the chicken stock, whisking constantly to prevent any clumps from forming. Continue whisking until the sauce begins to thicken. Next, add the cheese and keep whisking until it has fully melted into the sauce. Gradually whisk in the milk until it’s completely incorporated. Season with salt and pepper to taste, then turn off the heat.

STEP 4

Layer half of the cooked potatoes in a 9×9 baking dish, arranging them evenly. Drizzle half of the cheese sauce over the potatoes. Layer the remaining potatoes and cheese sauce. Sprinkle an additional 1/2 to 1 cup of shredded cheese on top, if desired. Cover the dish and bake for 30 minutes. Then, uncover and continue baking for an additional 10 minutes. Enjoy!

After assembling the casserole, allow it to cool completely before covering with a lid or plastic wrap. It can be refrigerated for up to two days. Before baking, remove the plastic wrap, if used, and replace it with foil or a lid.

Bake until it’s bubbly, which should take about 40-50 minutes. Then, remove the cover and bake for an additional 10 minutes to brown the cheese.

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Cheesy Potatoes

If you're hosting a gathering or a potluck, these cheesy potatoes are a crowd-pleaser every time. This easy casserole works for everything from busy weeknight dinners to backyard barbecues to holiday dinners.

Author: Sky Pilgreen Cooking Method: Baking, Boiling, Sautéing Categories: Side Dishes Recipe Keys: C cheesy potatoes S side dishes

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Prep Time 40 mins Cook Time 40 mins Total Time 1 hr 20 mins Difficulty: Beginner Cooking Temp: 350  °F Servings: 8

Ingredients

Servings

• 2 pounds russet potatoes

• 2 tablespoons olive oil

• ¹⁄₂ cup onion (small diced)

• 3 cloves garlic (minced)

• 2 tablespoons unsalted butter

• 1 ¹⁄₂ cups chicken stock

• 1 cup milk

• 2 ¹⁄₂ cups shredded cheddar cheese (plus more for topping)

• ¹⁄₂ teaspoon salt

• pepper (to taste)

Instructions

1. Peel and cut the potatoes into 1/4-inch-thick rounds.  Place in a pot of boiling water and cook until fork tender.  Drain off the water and set aside.

2. Preheat an oven to 350°F.  Place a large saucepan over medium heat and drizzle in the olive oil.  Once hot add in the onions and sauté until translucent.

3. Now add the butter to the pan and stir in the garlic, letting it cook for 30 seconds. Finally, whisk in the flour to make a roux.

4. Slowly pour in the chicken stock, whisking constantly to prevent any clumps from forming. Continue whisking until the sauce begins to thicken. Next, add the cheese and keep whisking until it has fully melted into the sauce.

5. Gradually whisk in the milk until it's completely incorporated. Season with salt and pepper to taste, then turn off the heat.  Adjust the seasonings if needed.

6. Layer half of the cooked potatoes in a 9x9 baking dish, arranging them evenly. Drizzle half of the cheese sauce over the potatoes. Layer the remaining potatoes and cheese sauce. Sprinkle an additional 1/2 to 1 cup of shredded cheese on top, if desired.

7. Cover the dish and bake for 30 minutes. Then, uncover and continue baking for an additional 10 minutes. Enjoy!