Name: Cheesy Potatoes You Cant Resist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs russet potatoes, peeled and diced; 2 tbsp butter; 2 tbsp all-purpose flour (or gluten-free flour blend); 2 cups milk (or half-and-half for creamier sauce); 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; Salt & pepper to taste; 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella); 1/2 cup sour cream; Optional topping: crushed crackers or breadcrumbs mixed with melted butter

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Golden, creamy, and packed with rich, melted cheese, these Cheesy Potatoes You Cant Resist are the ultimate comfort food. I love making this dish when I want something warm, filling, and universally loved. Whether it's a cozy family dinner or a potluck with friends, this dish never fails to impress. Each bite delivers creamy potatoes coated in a savory cheese sauce with the perfect hint of seasoning.

Cheesy Potatoes You Cant Resist

Ingredients

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

2 lbs russet potatoes, peeled and diced

2 tablespoon butter

2 tablespoon all-purpose flour (or gluten-free flour blend)

2 cups milk (or half-and-half for creamier sauce)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

Salt & pepper to taste

2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)

½ cup sour cream

Optional topping: crushed crackers or breadcrumbs mixed with melted butter

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9x13-inch baking dish.

I boil the diced potatoes in salted water for 10–12 minutes, just until they're tender, then drain and set them aside.

In a saucepan, I melt the butter over medium heat, whisk in the flour, and cook for about a minute. Then I slowly whisk in the milk until the mixture is smooth and begins to thicken.

I stir in garlic powder, onion powder, paprika, salt, and pepper, then remove it from the heat and add 1½ cups of cheese along with the sour cream. I stir until everything is melted and creamy.

I mix the cooked potatoes into the cheese sauce, then pour everything into the prepared baking dish.

I top it with the remaining cheese and the breadcrumb topping if I want extra texture.

I bake it for 25–30 minutes, until it’s bubbly and golden on top.

I let it rest for 5 minutes before serving—though it’s hard to wait!

Servings and timing

This recipe makes 6 to 8 servings, perfect for a side dish at a gathering or dinner table.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 280 kcal per serving

Variations

I often switch things up depending on the occasion or what I have available. Sometimes I use a mix of sharp cheddar and mozzarella for extra depth. For a smoky kick, I’ve added crumbled cooked bacon or a dash of smoked paprika. I’ve also swapped in sweet potatoes for a slightly sweeter flavor. And when I want a gluten-free version, I simply use a GF flour blend in the roux.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I prefer using the oven at 350°F for about 15–20 minutes to keep the top crispy. But when I’m in a rush, the microwave works just fine—about 1–2 minutes per serving.

FAQs

What type of potatoes work best for cheesy potatoes?

I usually go with russet potatoes because they hold their shape well after boiling and soak up the cheesy sauce beautifully. Yukon gold also works if I want a creamier texture.

Can I make this dish ahead of time?

Yes, I often prepare everything up to the baking step and refrigerate it. When ready, I just bake it as directed, adding 5–10 extra minutes if it’s coming straight from the fridge.

Is there a way to make this recipe vegetarian?

This recipe is already vegetarian if I skip the bacon variation and ensure my cheese and sour cream don’t contain animal rennet.

Can I freeze cheesy potatoes?

While I’ve frozen leftovers with okay results, the texture of the sauce can change slightly. If I do freeze it, I make sure it’s cooled completely, then wrap it well and store for up to 2 months.

What can I serve with cheesy potatoes?

I often pair this with roasted chicken, meatloaf, or grilled vegetables. It’s also a fantastic side for holiday meals like Thanksgiving or Easter.

Conclusion

These Cheesy Potatoes You Cant Resist are everything I want in a comforting side dish—easy, creamy, and loaded with flavor. I love how adaptable the recipe is, and it’s always a crowd-pleaser. Whether it’s a holiday feast or a regular weeknight dinner, this dish finds its way onto my table again and again.

Recipe:

Cheesy Potatoes You Cant Resist

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 to 8 servings
Diet: Vegetarian

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Description

Golden, creamy, and packed with rich melted cheese, these cheesy potatoes are the ultimate comfort food—perfect for family dinners or potlucks.

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Boil diced potatoes in salted water for 10–12 minutes until tender. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly whisk in milk until smooth and thickened.
Stir in garlic powder, onion powder, paprika, salt, and pepper. Remove from heat.
Add 1½ cups of shredded cheese and sour cream to the sauce. Stir until melted and creamy.
Mix the cooked potatoes into the cheese sauce.
Pour mixture into the prepared baking dish.
Top with remaining cheese and optional breadcrumb topping.
Bake for 25–30 minutes until bubbly and golden.
Let rest for 5 minutes before serving.