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

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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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.

Use Yukon Gold potatoes for a creamier texture.

Add crumbled cooked bacon or smoked paprika for extra flavor.

Swap sweet potatoes for a sweeter variation.

Make it gluten-free by using a gluten-free flour blend.

Store leftovers in the fridge for up to 4 days.

Reheat in oven at 350°F for 15–20 minutes or microwave for 1–2 minutes.

Prepare ahead and refrigerate before baking; add 5–10 minutes to bake time if chilled.