Cheesy Potatoes

These Cheesy Potatoes are the ultimate comfort food—layers of tender, thinly sliced potatoes smothered in a creamy garlic sauce and topped with melty cheddar and Parmesan cheese. Rich, indulgent, and full of flavor, this dish is perfect for holidays, potlucks, or as a hearty side to your favorite main course.

Why You’ll Love This Recipe

This recipe takes everything you love about scalloped potatoes and turns it up a notch with the addition of two cheeses, aromatic garlic, and a velvety sauce made from scratch. It’s a crowd-pleasing dish that pairs well with everything from roasted meats to vegetarian mains, and it’s easy to make in one casserole dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds potatoes, washed, dried, and sliced into 1/4-inch rounds

• 1/4 cup butter

• 5 cloves garlic, finely minced or pressed

• 1 tablespoon Italian seasoning

• 1/2 teaspoon garlic powder

• 3 tablespoons all-purpose flour

• 1 1/2 cups milk

• 3/4 cup heavy cream

• 1 1/2 cups Parmesan cheese

• Kosher salt and black pepper, to taste

• 1 cup grated cheddar cheese

Directions

1. Preheat the Oven
   Preheat your oven to 425°F (220°C). Grease a 13×9-inch casserole dish and set aside.

2. Make the Sauce
   In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the Italian seasoning and garlic powder.

3. Thicken the Sauce
   Sprinkle the flour into the pan and whisk continuously for 1–2 minutes until the mixture becomes golden.

4. Add Dairy
   Slowly pour in the milk while whisking to avoid lumps. Reduce heat to medium-low and stir in the heavy cream. Let the sauce simmer, whisking frequently, for 4–5 minutes until it thickens.

5. Add Cheese
   Turn the heat to low. Stir in the Parmesan cheese and continue whisking until melted and smooth. Season with salt and pepper to taste.

6. Coat the Potatoes
   Add the sliced potatoes to the sauce and gently mix to coat them evenly in the cheese sauce.

7. Assemble the Dish
   Pour the cheesy potato mixture into your prepared casserole dish, spreading evenly. Sprinkle the grated cheddar cheese on top.

8. Bake Covered
   Cover the dish with foil and bake for 30 minutes.

9. Bake Uncovered
   Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.

10. Rest and Serve
    Let the dish rest for 5–10 minutes before serving to allow the sauce to set. Serve warm and enjoy!

Servings and timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories per serving: ~310 kcal (estimated)

Variations

• Add protein: Mix in shredded chicken for a heartier version.

• Use different cheeses: Try Gruyère, mozzarella, or Monterey Jack for a different cheese profile.

• Add herbs: Fresh thyme, rosemary, or chives can add brightness and complexity.

• Make it spicy: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.

• Make it vegetarian: This recipe is already vegetarian as long as you use a vegetarian-friendly Parmesan substitute.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 1–2 minutes until heated through.

Freezing:
You can freeze the assembled but unbaked dish. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.

FAQs

Can I slice the potatoes ahead of time?

Yes, but to prevent browning, soak the sliced potatoes in water and store in the fridge. Drain and pat dry before using.

What type of potatoes work best?

Yukon Golds or Russet potatoes are great choices—they hold their shape and become tender and creamy when baked.

Can I use just milk instead of cream?

Yes, though the dish may be slightly less rich. Whole milk is best if not using cream.

Is it necessary to cook the sauce first?

Yes, cooking the sauce ensures it thickens properly and prevents the dish from becoming watery.

Can I make this dish gluten-free?

Yes, use a gluten-free all-purpose flour blend to thicken the sauce.

Can I use pre-shredded cheese?

It’s better to grate cheese from a block to avoid anti-caking agents, which can affect the sauce’s texture.

How do I know when the potatoes are done?

Insert a knife or fork into the center—if it slides in easily, the potatoes are fully cooked.

Can I use a mandoline to slice the potatoes?

Yes, a mandoline makes slicing faster and more uniform, which helps the dish cook evenly.

What can I serve this with?

These cheesy potatoes pair well with roasted chicken, grilled steak, or even as a main course with a side salad.

Can I make this ahead of time?

Yes, assemble the dish (without baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

Conclusion

These Cheesy Potatoes are creamy, savory, and irresistibly comforting—everything you want in a hearty side dish. With layers of rich sauce and golden, melty cheese, they make the perfect companion to your favorite entrees or a star all on their own. Whether you’re feeding a crowd or looking to treat your family, this recipe is sure to become a favorite on your dinner table.

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