Creamy Cheesy Potatoes
Creamy Cheesy Potatoes are a deliciously comforting side dish, perfect for potlucks, holidays, or as a hearty accompaniment to dinner. This recipe features tender potatoes smothered in a rich cheese sauce and baked to golden perfection. An indulgent treat, they are sure to please any crowd.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 saucepan
- 1 whisk
- 1 baking spoon or spatula
- 1 aluminum foil
Ingredients
- 3 lbs Yukon gold potatoes, peeled and sliced into thin rounds
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup unsalted butter 1 stick
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt
- to taste pepper
- Fresh parsley, chopped for garnish, optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan over medium heat, melt the butter. Once melted, whisk in the heavy cream and milk until smooth.
- Stir in garlic powder, onion powder, salt, and pepper to taste. Allow the mixture to come to a gentle simmer.
- In a large mixing bowl, combine the sliced potatoes with one cup of shredded cheddar cheese and half of the Parmesan cheese.
- Pour the cream mixture over the potato and cheese mixture, ensuring all potatoes are well coated.
- Transfer the potato mixture into a greased 9x13 inch baking dish. Spread evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Remove from the oven and let it sit for about 5 minutes. Garnish with fresh parsley, if desired, before serving.
Notes
For an added flavor twist, you can incorporate cooked bacon bits or sautéed onions into the potato mixture.
If you prefer a lighter version, you can substitute low-fat milk and cheese; however, the richness will be slightly less.
Serve this dish with roasted meats or as part of a hearty vegetarian meal.