Simple Cheesy Potatoes Recipe for Effortless Cooking

WANT TO SAVE THIS RECIPE?

Nothing says comfort food quite like a bubbling dish of cheesy potatoes. Golden, crispy edges and a creamy, melt-in-your-mouth center make this dish a go-to favorite for any meal—from casual weeknights to festive holiday spreads. It’s simple, it’s hearty, and above all, it’s irresistibly delicious.

This recipe brings together pantry staples and transforms them into something everyone around your table will rave about. Whether you’re pairing it with roasted meats or serving it as the main star for a meatless night, cheesy potatoes never disappoint. Get ready to embrace this crowd-pleaser with minimal effort and maximum reward.

---

Preparation Phase & Tools to Use

Before diving into the mixing and baking, take a quick inventory of your tools. Here’s what you need to get these cheesy potatoes just right:

• Cutting board and knife: To cube the potatoes evenly, which ensures they cook uniformly.
• Large mixing bowl: Essential for combining the potatoes with the cheese and sauce evenly.
• Silicone spatula or wooden spoon: Great for stirring without mashing the potatoes.
• Baking dish (9×13-inch recommended): The right size for even baking and golden brown edges.
• Aluminum foil (optional): Helps cover the dish for part of the bake time to prevent over-browning.
• Oven: Preheated for consistent results and that perfect top layer crust.

Having these ready keeps your workflow smooth and cleanup minimal—you’ll be in and out of the kitchen in no time.

---

Ingredients for the Simple Cheesy Potatoes Recipe

Each ingredient in this dish plays a vital role in creating its rich, comforting flavor and texture:

• Yukon gold or russet potatoes: These are starchy and tender when baked, providing the ideal creamy bite.
• Sharp cheddar cheese: Brings a bold, tangy flavor and gooey melt factor.
• Mozzarella cheese: Adds creaminess and that irresistible cheese pull.
• Heavy cream or half-and-half: Ensures a silky, rich sauce that binds everything together.
• Butter: Gives a smooth mouthfeel and a buttery flavor that permeates the dish.
• Salt and black pepper: Enhance and balance the dish’s flavors.
• Garlic powder or fresh minced garlic: Adds aromatic depth and savory richness.
• Parsley (optional garnish): Offers a fresh finish and pop of color.

---

How To Make the Simple Cheesy Potatoes Recipe

Step 1: Prep the Potatoes

Wash, peel (optional), and dice the potatoes into 1-inch cubes. Try to keep them uniform in size for even cooking.

Step 2: Preheat and Prep the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 3: Make the Cheese Mixture

In a large bowl, combine the shredded cheddar and mozzarella cheeses, cream, melted butter, garlic, salt, and pepper. Stir until well mixed.

Step 4: Mix Everything Together

Add the diced potatoes into the bowl and toss gently to coat all pieces thoroughly with the creamy cheese mixture.

Step 5: Transfer and Bake

Pour the potato mixture into the prepared baking dish and spread it out evenly. Cover with foil and bake for 35 minutes.

Step 6: Uncover and Brown

Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and bubbly. Check doneness by piercing a potato cube with a fork—it should slide in easily.

Step 7: Rest and Serve

Let the dish sit for 5 minutes before garnishing with chopped parsley and serving.

---

How to Serve and Store Simple Cheesy Potatoes

These cheesy potatoes are incredibly versatile. Serve them as a savory side next to roasted chicken, steak, or even a holiday ham. They also shine at brunch alongside eggs and fruit. Their rich flavor and satisfying texture make them a standalone vegetarian option as well.

To store leftovers, transfer the cooled potatoes into an airtight container. Refrigerate for up to 4 days. When reheating, use an oven or toaster oven to restore their crispy texture. For freezing, place the baked and cooled dish in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating.

---

Frequently Asked Questions

What kind of potatoes are best for cheesy potatoes?

Yukon gold and russet potatoes work best because they hold up during baking and offer the perfect balance of creaminess and structure.

Can I use milk instead of cream?

Yes, but the sauce will be less rich. Whole milk is the best alternative if you’re lightening it up.

Can I make these ahead of time?

Absolutely. Assemble everything the day before, cover tightly, and refrigerate. Just bake when ready to serve, adding 5-10 extra minutes to the bake time if it’s coming straight from the fridge.

How do I prevent the top from over-browning?

Cover the dish with foil for the first part of baking. You can also lower the oven rack slightly to avoid too much direct heat on top.

What cheese combinations work well?

A mix of cheddar and mozzarella is classic, but you can experiment with gouda, Monterey Jack, or even pepper jack for a kick.

Can I add proteins or vegetables?

Definitely! Cooked bacon, diced ham, or sautéed onions and bell peppers are tasty additions without changing the core recipe.

---

Want More Potato Side Dish Ideas?

If you love these simple cheesy potatoes, you’ll probably enjoy these other hearty and flavorful dishes:

• Cheesy Ranch Potatoes for a tangy twist with every bite.
• Scalloped Corn Casserole when you want something creamy with a hint of sweetness.
• Chicken and Stuffing Casserole for a full dinner with comforting textures.
• One Pan Garlic Herb Chicken with Potatoes & Green Beans to keep it wholesome and all in one dish.
• Sweet Garlic Chicken in the Crockpot when you’re craving tender, saucy protein with sides.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out. Did you sneak in bacon? Try it with pepper jack cheese? Maybe even swapped in sweet potatoes?

I love hearing how you customize your recipes—it helps us all cook a little better, together. Questions are welcome too. Let’s make magic in the kitchen!

---

Print

WANT TO SAVE THIS RECIPE?