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Creamy Cheesy Potatoes
Sana Yousaf

Creamy Cheesy Potatoes Recipe

A rich and comforting casserole featuring tender potatoes smothered in a creamy, cheesy sauce, perfect for family dinners or holiday gatherings. This gluten-free dish is easy to prepare and customizable with add-ins like bacon.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes or Yukon Gold for a creamier texture
  • 2 tbsp unsalted butter or olive oil for a lighter option
  • 1 small onion finely diced (optional)
  • 2 cloves garlic minced
  • 2 cups heavy cream or half-and-half for a lighter version
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika optional
  • Salt and pepper to taste
  • ½ cup breadcrumbs optional, for a crispy topping
  • 2 slices cooked bacon crumbled (optional)
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven: Set oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Prepare the potatoes: Peel and slice potatoes into ¼-inch rounds. Place in cold water to prevent browning.
  3. Sauté the aromatics: In a large skillet, melt butter over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
  4. Make the creamy sauce: Pour in heavy cream, add garlic powder, paprika, salt, and pepper. Simmer for 2-3 minutes until slightly thickened. Stir in 1 cup cheddar cheese until melted.
  5. Assemble the casserole: Drain and pat potato slices dry. Layer half in the baking dish, pour half the sauce over. Repeat with remaining potatoes and sauce. Sprinkle remaining cheddar and Parmesan on top. Add breadcrumbs if using.
  6. Bake: Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes until golden and bubbly. Add bacon in the last 5 minutes, if using.
  7. Garnish and serve: Let cool for 5 minutes. Garnish with parsley and serve warm.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze unbaked casserole for up to 2 months.
  • Substitutions: Use coconut milk for dairy-free or cauliflower for low-carb.
  • Make Ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready, adding 5-10 minutes to baking time.
  • Spicy Option: Add a pinch of cayenne or red pepper flakes for a kick.
  • Extra Crunch: Top with crushed potato chips or panko for a crispy finish.

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