cheese potatoes recipe
The Best cheese potatoes recipe
I also appreciate how adaptable they are. You can adjust the cheese to taste—someone in my family loves a sharp cheddar, while others prefer a milder feta or a sprinkle of Parmesan on top. And because they’re baked, they stay moist and crispy, which is a win for anyone who’s ever been disappointed by soggy mashed potatoes. Plus, they’re a great way to use up extra veggies or leftover herbs from the garden. It’s a dish that’s perfect for weeknights or special occasions—whether you’re serving it as part of a larger meal or keeping it simple with just a side salad. And honestly, the health benefits? Well, potatoes are a great source of potassium and vitamin C, and the cheese adds a little protein without being overwhelming. It’s the kind of meal that feels like a treat but isn’t a guilt trip.
Classic Cheesy Potato Bake
A comforting baked potato dish topped with creamy cheese sauce, perfect for a cozy meal. The crispy edges and gooey filling make it a crowd-pleaser.
🥘Ingredients
- 8 medium russet potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- ½ cup milk
- 2 tbsp butter
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Wash and peel the potatoes, then cut them into ½-inch thick slices. -
2
Toss the potato slices with olive oil, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Spread them evenly on a baking sheet. -
3
Bake for 20 minutes until the edges are golden and crispy. Remove from the oven and let them cool slightly. -
4
While the potatoes bake, heat the heavy cream, milk, butter, Dijon mustard, and thyme in a saucepan over medium heat until the butter melts and the mixture simmers. Whisk until smooth. -
5
Reduce heat to low, let it simmer for 3–5 minutes until slightly thickened. Season with salt and pepper to taste. -
6
Return the baked potato slices to the oven for 5 more minutes to reheat. Spoon the cheese sauce evenly over the top, then return to the oven for 2–3 minutes until the cheese is melted and bubbly.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife
- Cutting board
- Measuring cups
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cheesy Potato Bake Works
❓ Frequently Asked Questions About Cheesy Potato Bake
1. What is the best type of cheese to use for cheese potatoes?
Use a blend of sharp cheddar and mild Gruyère or fontina for the best flavor balance. Sharp cheddar adds a bold, tangy bite, while Gruyère or fontina melts smoothly and adds nutty depth. Avoid overly soft cheeses like mozzarella, as they won’t hold their shape when baked.
2. Can I make cheese potatoes ahead of time and reheat them?
Yes, you can prep the potatoes and cheese mixture up to 24 hours in advance. Store the assembled potatoes in an airtight container in the fridge. Reheat covered in the oven at 375°F (190°C) for 15–20 minutes, or until steaming hot, to restore moisture and crispiness.
3. What if I don’t have a baking tray or parchment paper?
Skip the tray entirely by lining a large baking sheet with parchment paper. Alternatively, use a greased cast-iron skillet or oven-safe dish. Just ensure the potatoes have enough space to bake evenly without touching, so they crisp up properly.
4. How can I make cheese potatoes extra crispy?
For extra crunch, double-bake the potatoes: after the initial 20 minutes of baking, remove them from the oven, let them cool slightly, then return them to the oven for another 5–10 minutes at 375°F (190°C) until edges are crisp. Avoid overcrowding the pan to prevent steaming instead of crisping.
