Homemade Cheesy Potatoes Recipe
There are some recipes that don’t need to be fancy to be unforgettable, and these cheesy potatoes are one of them!
This is the kind of baked cheesy potatoes recipe I make when it’s cold outside, the house is a mess and I need something reliable on the table. No shortcuts, no canned soup, just homemade scalloped potatoes with a creamy cheese sauce that bakes up golden every single time.
If you love cheesy scalloped potatoes that feel indulgent but doable, this one is for you.
Why You’ll Love These Cheesy Potatoes
These baked cheesy potatoes are rich without being heavy, and the Yukon Gold potatoes give the best texture!
Cheesy Potatoes
Ingredients
- 3 lbs Yukon Gold potatoes best texture + flavor
- 3 tbsp butter
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika or regular paprika
- 1 tsp fresh thyme or ½ tsp dried
- 2 cups freshly grated sharp cheddar (
- 1 cup freshly grated Gruyère
- Optional: ½ cup Parmesan for topping
Instructions
- Step 1: Prep
- Heat oven to 375°F
- Butter a 9×13 baking dish
- Slice potatoes 1/8-inch thin (a mandoline makes this easier)
- Step 2: Make the Cheese Sauce
- Melt butter in a saucepan over medium heat
- Add garlic and cook about 30 seconds
- Whisk in flour and cook for 1 minute
- Slowly whisk in milk and cream
- Simmer until thick enough to coat a spoon (about 3–4 minutes)
- Stir in salt, pepper, paprika, and thyme
- Remove from heat and stir in cheddar and Gruyère until smooth
- This sauce is the heart of the recipe — creamy, cheesy, and full of flavor.
- Step 3: Assemble
- Layer half the potatoes in the dish
- Pour over half the sauce and gently press down
- Repeat with remaining potatoes and sauce
- Sprinkle Parmesan on top if using
- Step 4: Bake
- Cover tightly with foil and bake 45 minutes
- Uncover and bake 25–30 more minutes until golden and bubbly
- Let rest 10–15 minutes before serving (this helps it set!)
Tips for Perfect Baked Cheesy Potatoes
everything I used:
What to Serve With Cheesy Scalloped Potatoes
These cheesy potatoes pair perfectly with:
They’re especially popular during winter gatherings and holiday meals but honestly, I’ll be making them just because it’s January and cold.
nutrition facts
Nutrition facts are provided as an estimate and will vary based on specific ingredients and portion sizes. This cheesy potatoes recipe is rich, comforting, and meant to be enjoyed as a hearty side dish rather than a light meal.
Estimated per serving (based on 8 servings):
Frequently Asked Questions
Can I make these cheesy potatoes ahead of time?
Yes! You can assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature for about 30 minutes before baking.
What’s the difference between cheesy potatoes and cheesy scalloped potatoes?
Cheesy potatoes is a broader term, while cheesy scalloped potatoes traditionally use thinly sliced potatoes baked in a creamy sauce. This recipe fits both, it’s essentially homemade scalloped potatoes with cheese.
Can I use a different cheese?
Absolutely. Sharp cheddar gives flavor, while Gruyère adds creaminess. You can substitute:
- White cheddar
- Fontina
- Gouda
- Monterey Jack
Just avoid pre-shredded cheese for best results.
Why are my potatoes still firm?
This usually means the slices were too thick or the dish was uncovered too early. Thin, even slices and proper foil coverage are key for fork-tender potatoes.
Can I freeze baked cheesy potatoes?
You can, but the texture may change slightly. For best results, freeze after baking, cool completely, and reheat covered in the oven.
pin it for later
If you try these cheesy potatoes, I hope they become one of those recipes you come back to when you want something comforting and familiar.
If you make them, I’d love to see how they turn out! Let me know here.
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