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Easy Cheesy Potatoes

A warm and cozy side dish with creamy centers, crispy edges, and melty cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 to 3 pounds potatoes, peeled and cut into 1-inch cubes Russets get extra fluffy, Yukon Golds stay creamier.
  • 3 tablespoons butter For sautéing the onion.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 1 cup milk or half-and-half
  • 2 cups shredded cheese, divided (1.5 cups sharp cheddar, 0.5 cup mozzarella) For the creamy texture.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika or smoked paprika
  • 1/4 cup chicken broth (optional) For extra moisture.
  • 1/4 cup sliced green onions (optional) For garnish.
  • 1/4 cup chopped parsley (optional) For garnish.
  • 1/4 cup crisp bacon bits (optional) For garnish.

Method
 

Preparation
  1. Parboil the potatoes: Bring a large pot of salted water to a boil, add the potato cubes and cook for 8 to 10 minutes until slightly tender. Drain well.
  2. Make the creamy base: In a skillet, melt butter over medium heat, sauté the onion until soft and golden (about 4 to 5 minutes), then stir in garlic for 30 seconds. Whisk in sour cream and milk until smooth and warm, then season with salt, pepper, and paprika.
  3. Add most of the cheese: Remove skillet from heat and stir in 1.5 cups of shredded cheese until melted and smooth, reserving the last half cup for topping.
Cooking
  1. Combine: In a large bowl, gently toss the drained potatoes with the cheesy sauce. Transfer to a greased 9×13 baking dish.
  2. Top and bake: Scatter the reserved cheese over the top and bake at 375°F for 25 to 35 minutes until bubbly and golden. Broil for an additional 1 to 2 minutes if you prefer extra crisp bits. Let rest for 5 to 10 minutes before serving.

Notes

You can make ahead by assembling the potato mixture in the baking dish, covering tightly, and refrigerating for up to 24 hours. For freezing, assemble without baking and store wrapped for up to 2 months.