Cheese Potatoes
Creamy, cheesy, and irresistibly comforting, these Cheese Potatoes are the ultimate crowd-pleasing side dish for any occasion. Made with layers of tender russet potatoes smothered in a rich, homemade cheddar cheese sauce seasoned with garlic and onion powder, this recipe delivers a perfect balance of flavors and textures. The golden, bubbly topping of melted cheese and optional sprinkle of fresh parsley add a beautiful finishing touch. With only 20 minutes of prep time and a short list of pantry-friendly ingredients, this classic recipe is as easy as it is indulgent. Whether you’re hosting a holiday gathering or craving a simple weeknight indulgence, these baked cheesy potatoes are guaranteed to be a hit!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 2 cups shredded cheddar cheese
- 1 cup milk
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch thick rounds. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the flour to create a roux. Cook for 1 minute, stirring continuously.
Slowly pour in the milk while whisking to prevent lumps. Continue stirring until the mixture thickens, about 3-4 minutes.
Reduce heat and stir in 1 1/2 cups of the shredded cheddar cheese, salt, pepper, garlic powder, and onion powder. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel or paper towel.
Spray a 9x13-inch baking dish with cooking spray. Arrange half of the potato slices in an even layer in the dish.
Pour half of the cheese sauce over the potato layer, spreading it evenly.
Add the remaining potato slices on top and pour the rest of the cheese sauce over them, ensuring all the potatoes are well coated.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the dish rest for 5 minutes before serving.
Optional: Garnish with chopped parsley before serving for a fresh touch.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 342 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
