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This easy Cheesy Potatoes recipe is a treasured family classic passed down from my mother-in-law, who learned it from her mother-in-law. They’re perfectly creamy, tender, and irresistibly cheesy. It’s the best side dish for any meal, trust me, you’ll crave these!
You’ll also love our best mashed potatoes and au gratin potatoes.
Serve with prime rib roast, roasted Thanksgiving turkey, glazed ham, or pork tenderloin.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 1½–2 hours
- Total Time: 2 hours 15 minutes
- Servings: 8–10
- Dietary Info: Vegetarian
- Method: Baked
- Technique: Layering and slow baking
- Flavor & Texture: Creamy, cheesy, rich, and tender
Why you’ll love this family favorite!
This isn’t your typical cheesy potato casserole. It’s a generational family recipe passed down through my mother-in-law’s kitchen, and it is served at many family gatherings— made from scratch with fresh Idaho potatoes, real cream, and melty cheese (no canned cream of chicken soup or shortcuts). It’s slow-baked for rich, tender layers that melt together perfectly creamy inside, golden on top. Each layer is seasoned and balanced, giving deep flavor in every bite. Simple ingredients, baked with love, that’s what makes this one unforgettable.
Enjoy more of my mother-in-law’s famous recipes: twice-baked potatoes, sausage cream cheese dip, sweet cornbread, and easy carrot cake.
Made With Amore,
Table of Contents
Ingredients for Cheesy Potato Casserole
- Russet potatoes – Idaho potatoes are best; fresh potatoes are preferred!
- Salt and freshly ground black pepper – Season each layer generously.
- Heavy cream and whole milk – The key to that luscious creamy sauce.
- Onion powder and garlic powder – Subtle flavor enhancers for the creamy sauce.
- Colby Jack cheese – Freshly shredded; melts beautifully for that signature gooey texture.
- Fresh parsley or green onion– For a pop of color and freshness before serving.
- Butter or nonstick spray – To grease the baking dish or Dutch oven.
See the recipe card for exact quantities.
Substitutions and Variations
- Cheese: Swap Colby Jack for cheddar cheese, Swiss, Gruyère, or Monterey Jack for a different flavor. Try my easy cheese sauce for pasta next time.
- Add-ins: Mix in caramelized onions or mushrooms, diced ham, or crispy bacon for extra richness. Top with cornflakes or potato chips for a crunchy topping. Even try Ritz crackers for crunch. You’ll love my vegetable au gratin recipe.
- Cream substitute: Use half-and-half for a lighter version. You can add a little melted butter or sour cream, if desired.
How To Make Cheesy Potatoes
This is a step-by-step photo overview of the cheesy potato recipe; the full instrcutions are in the recipe card below. You won’t believe how easy and simple!
Step #1: Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish or a large Dutch oven generously with butter or nonstick spray.
Make the cream mixture: In a medium bowl, whisk together heavy cream, whole milk, onion powder, and garlic powder until well combined. Set aside.
Step #2: Layer the potatoes and cheese: Spread a layer of potatoes evenly across the bottom of the prepared baking dish. Season generously with salt and black pepper, then sprinkle a handful of cheese over the potatoes. Repeat layers until all potatoes are used, reserving about ½ cup of cheese for the topping.
Step #3: Add the cream mixture: Pour the milk and cream mixture evenly over the layered potatoes and cheese. Gently shake or tap the dish to help the liquid distribute between layers.
Step #4: Top and bake: Sprinkle the remaining ½ cup of cheese on top of the potatoes. Cover tightly with foil and bake for 1 hour.
Step #5: Remove foil and continue baking uncovered for another 60 minutes, until the potatoes are tender and the top is golden and bubbly. If using cubed potatoes: total bake time = about 1½ hours. If using matchstick potatoes, total bake time = about 2 hours.
Step #6: Rest and serve: Let the casserole rest for 10–15 minutes before serving. Garnish with fresh parsley and serve warm.
My Pro Tips
The Secret To Cheesy Potato Casserole
- Use Idaho russets – their starchiness makes the sauce thick and creamy.
- Salt every layer – it builds deep flavor throughout.
- Freshly shredded cheese melts smoothly and is creamier than pre-shredded cheese.
- Heavy cream is key – don’t skip it; it’s what makes this dish so rich.
- Cover, then uncover – bake covered to soften the potatoes, then uncover to brown the top.
- Let it rest – 10–15 minutes after baking helps the sauce thicken and settle.
FAQ’s
Idaho russets are ideal! Their starch helps thicken the sauce and gives that creamy, melt-in-your-mouth texture. You will see recipes with hash browns or frozen potatoes, but fresh potatoes are really best!
The potatoes should be fork-tender, and the top golden and bubbly — usually around 1½ to 2 hours depending on cut size.
Make-Ahead, Storage, and Reheating
- Make ahead: Assemble (without baking), cover, and store in the refrigerator up to 24 hours before baking.
- Storage: Keep leftovers covered in an airtight container in the fridge for up to 4 days.
- Reheat: Bake covered at 325°F for 20–25 minutes, or until warmed through.
Serving Suggestions
These are my favorite dishes to serve with these iconic cheesy potatoes.
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Easy Cheesy Potatoes
Ingredients
- 5 large Idaho russet potatoes, peeled and cut into ¼–½ inch thick matchsticks or cubes (matchsticks = 2 hours cook time, cubes = 1½ hours)
- Salt and freshly ground black pepper, to taste
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups Colby Jack cheese, freshly shredded and divided
- Fresh parsley, chopped, for garnish
- Butter or nonstick spray, for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a large Dutch oven generously with butter or nonstick spray.
- Make the cream mixture: In a medium bowl, whisk together heavy cream, whole milk, onion powder, and garlic powder until well combined. Set aside.
- Layer the potatoes and cheese: Spread a layer of potatoes evenly across the bottom of the prepared dish. Season generously with salt and black pepper, then sprinkle a handful of cheese over the potatoes. Repeat layers until all potatoes are used, reserving about ½ cup of cheese for the topping.
- Add the cream mixture: Pour the milk and cream mixture evenly over the layered potatoes and cheese. Gently shake or tap the dish to help the liquid distribute between layers.
- Top and bake: Sprinkle the remaining ½ cup of cheese on top. Cover tightly with foil and bake for 1 hour. Remove foil and continue baking uncovered for another 45-65 minutes, until the potatoes are fork tender and the top is golden and bubbly. If you bake it in a deep casserole dish it will take longer :). If using cubed potatoes: total bake time = about 1½ hours.If using matchstick potatoes: total bake time = about 2 hours.
- Rest and serve: Let the casserole rest for 10–15 minutes before serving. Garnish with fresh parsley and serve warm.
Notes
- Use freshly shredded cheese for the best creamy melt — pre-shredded cheese has anti-caking agents that can affect texture.
- Salt and pepper every layer — that’s the secret to well-balanced flavor throughout.
- If the top browns too quickly, tent loosely with foil near the end of baking.
- Make a double batch for holidays — it disappears fast!
- Make ahead: Assemble (without baking), cover, and refrigerate up to 24 hours before baking.
- Storage: Keep leftovers covered in the fridge for up to 4 days.
- Reheat: Bake covered at 325°F (160°C) for 20–25 minutes, or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
