Creamy Cheddar Potatoes
Indulge in ultimate comfort with these Creamy Cheddar Potatoes—a decadent side dish that’s as rich in flavor as it is easy to prepare. Made with tender Yukon Gold potatoes layered in a velvety sauce of sharp cheddar and Parmesan cheeses, this recipe combines the perfect balance of creamy, cheesy goodness and savory seasonings like garlic powder and black pepper. A homemade roux creates the base for the luscious cheese sauce, elevating this baked potato casserole to a gourmet level. Perfectly golden and bubbling from the oven, this dish is ideal for holidays, potlucks, or weeknight dinners. Serve with a sprinkle of fresh parsley for a pop of color and enjoy a hearty side that’s guaranteed to impress! Keywords: creamy cheddar potatoes, cheese potato casserole, baked potato dish, cheesy side dish, Yukon Gold potatoes recipe.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them into 1/8-inch thick rounds using a sharp knife or a mandoline slicer. Place the slices 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 and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk and heavy cream, ensuring no lumps form. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
Add the garlic powder, salt, and black pepper to the sauce. Stir to combine.
Remove the saucepan from heat and stir in the shredded sharp cheddar cheese and grated Parmesan cheese until fully melted and smooth.
Drain the potato slices and arrange half of them evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Layer the remaining potato slices over the first layer and pour the rest of the cheese sauce on top, ensuring all potatoes are covered.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 29.7 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2803 mg | 216% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4610 mg | 98% | |
*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.
