Cheesy Potatoes are the ultimate comfort food! Tender potatoes in an irresistibly creamy cheese sauce, topped with buttery breadcrumbs for a perfect crunch.
For a cheesy potato recipe with hash browns, check out my Funeral Potatoes!
Cheesy Potato Casserole
Unlike Funeral Potatoes, which use frozen hash browns, Cheesy Potatoes are made with diced fresh potatoes. Also called “party potatoes,” this creamy, cheesy casserole is a family favorite!
Like Au Gratin potatoes, this dish has a rich cheese sauce and soft, tender potatoes.
I top it with a crunchy breadcrumb layer, inspired by my one-pan Tuna Casserole, and a bit of fresh thyme for the perfect finish!
Quick Tip
I bake these Cheesy Potatoes in the oven, but for a crockpot version, check out these Crockpot Au Gratin Potatoes!
Ingredients
- Gold Potatoes: Also called Yukon or yellow potatoes. Russets work, too.
- Butter: Adds richness and makes a smooth base for the sauce.
- Seasonings: Taste the sauce and adjust any seasonings if needed.
- Flour: Thickens the sauce to coat the potatoes evenly.
- Whole Milk: Use whole milk for the creamiest sauce; avoid skim milk.
- Sharp Cheddar Cheese: Sharp or extra sharp cheddar are best.
- Fresh Thyme: Optional but adds a delicious flavor. Use dried in a pinch.
- Panko Breadcrumbs: Toast in butter for a golden, crispy topping.
How To Make Cheesy Potatoes
- Prep Potatoes: Heat oven, grease a pan, peel, dice, and measure potatoes.
- Make Sauce: Melt butter, mix in seasonings, then whisk in flour and milk. Once thickened, add cheese and coat potatoes.
- Layer & Bake: Layer potatoes and cheese in the dish, cover, and bake.
- Add Topping: Toast breadcrumbs in butter, sprinkle over potatoes with the rest of the cheese, and bake once more.
- Serve: Let sit a few minutes, then enjoy!
Variations
Switch Things Up
- Make cheesy scalloped potatoes by slicing the potatoes thinly (1/8-inch) instead of cubing them!
- Add smoked sausage, ground beef, or rotisserie chicken after 1 hour and 15 minutes of baking. Stir in the meat, add the topping, and finish baking.
- Use crushed potato chips or corn flakes instead of breadcrumbs.
- Sprinkle bacon bits into the cream sauce or on top at the end.
What Goes With Cheesy Potatoes
Serve Cheesy Potatoes anywhere you’d serve mashed potatoes!
I typically serve it alongside a meat main (like pulled pork, grilled chicken, a flat iron steak) with a big garden salad.
These potatoes are also a great addition for a holiday dinner:
- Add to your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Winter Salad, and the best Thanksgiving Dressing.
- Add to your Easter spread along with Deviled Eggs, Roasted Asparagus, and easy Drop Biscuits.
Storage
Leftovers?
These cheesy potatoes are best served hot—the topping gets soft as they cool, and the potatoes soak up more sauce.
Store in the fridge for 5-7 days, but the topping will lose its crunch. For leftovers, only add topping to the part you’ll eat right away.
You can freeze leftover cheesy potatoes! Store in an airtight container and freeze for up to 2-3 months.
More Delicious Side Dishes
- Cornbread Recipe with honey
- Raspberry Fluff only four ingredients
- Roasted Broccoli with Parmesan
- Italian Salad with a delicious dressing
- Green Bean Casserole made from scratch!
Cheesy Potatoes
Equipment
- Baking pan 9 x 9-inch
Ingredients
- 5 cups diced gold potatoes 1/2-inch cubes, see note 1
- 3 tablespoons unsalted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups whole milk see note 2
- 2-1/2 cups shredded sharp Cheddar cheese divided, see note 3
- 1-1/2 teaspoon fresh thyme optional
Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F. Grease a 9 x 9-inch pan with cooking spray. Peel potatoes and dice into 1/2-inch pieces. Tightly pack potatoes in measuring cups to ensure a full 5 cups.
- Melt butter in a large nonstick pot over low heat. Add garlic powder, mustard powder, onion powder, salt, and pepper. Sauté for 1 minute or until fragrant. Sprinkle in flour and whisk constantly for 1 minute until smooth, do not let it brown. Gradually pour in 1 cup milk while whisking constantly. Once smooth, increase heat to medium-high and add the other cup of milk gradually. Stir occasionally until the mixture comes to a boil.
- Once boiling, reduce heat to medium-low and stir constantly for 2 minutes or until thickened (see note 4). Remove from heat and let cool for 2 minutes. Stir in 1 cup Cheddar cheese until melted and smooth. Add diced potatoes and stir to coat. Mix in fresh thyme if using.
- Add 1/3 of the potatoes to the prepared pan and sprinkle with 1/2 cup Cheddar cheese. Repeat with another 1/3 of the potatoes and 1/2 cup of cheese. Top with remaining potatoes, smoothing to an even layer. Cover with foil and bake for 1 hour and 15 minutes.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add panko and 1/4 teaspoon salt. Stir constantly until lightly browned, then remove from heat and set aside.
- Remove foil and pierce the center of the pan with a table knife to check if the potatoes are tender. If not, bake for 5–10 more minutes and check again. Remove from oven and gently stir the potatoes with a spatula, then smooth into an even layer. Sprinkle with the remaining 1/2 cup Cheddar cheese and the panko topping. Bake for another 10–15 minutes, until golden and bubbly. Remove and let stand for 5–10 minutes before serving. The sauce will thicken as it stands. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
