Easy Cheesy Potatoes (Grandma’s Recipe)
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These Easy Cheesy Potatoes (Grandma’s Recipe) are made with tender russet potatoes, a creamy mixture of milk and heavy cream, and plenty of melty Colby Jack cheese. The potatoes are seasoned between layers and baked slowly until tender, then finished uncovered until the cheese is golden and bubbly. This family recipe makes a comforting cheesy potato side dish for holiday dinners, family gatherings, and special meals.
You’ll also love our Party Potatoes, and Au Gratin Potatoes.
Quick Look: Easy Cheesy Potatoes (Grandma’s Recipe)
- Prep Time: 15 minutes
- Cook Time: 1½–2 hours
- Total Time: 2 hours 15 minutes
- Servings: 10
- Dietary Info: Vegetarian
- Method: Oven baked
- Technique: Layer thinly sliced potatoes with seasoning and cheese, add the cream mixture, bake covered until the potatoes are tender, then uncover and bake
- Flavor & Texture: Creamy, cheesy, rich, and tender
A Family Recipe Worth Passing Down
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 Carrot Cake.
Made With Amore,
Table of Contents
Simple Ingredients
A few everyday ingredients come together to make these cheesy potatoes creamy, flavorful, and tender.
- Russet Potatoes: Their natural starch helps thicken the cream mixture as the potatoes bake and creates a tender texture.
- Heavy Cream And Whole Milk: The combination creates a rich base that coats the potatoes as they bake.
- Colby Jack Cheese: Melts smoothly throughout the layers and creates a golden, bubbly cheese topping.
- Onion And Garlic Powder: Add savory flavor throughout the potatoes without overpowering the creamy cheese.
- Fresh Herbs: Add a fresh finish and a pop of flavor to the cheesy potatoes.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Cheese: Use sharp cheddar, Monterey Jack, or a combination of cheeses in place of Colby Jack. Try my Easy Cheese Sauce for Pasta next time.
- Potatoes: Yukon Gold potatoes can be used for a naturally buttery texture, although russets are my preferred choice for their starchiness.
- Cream: Use half-and-half in place of the heavy cream for a lighter sauce.
- 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.
How To Make Cheesy Potatoes
These cheesy potatoes are layered with seasoned potatoes, cheese, and a creamy milk mixture, then baked until tender with a golden, bubbly top. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish or a large Dutch oven generously with butter or nonstick spray. In a medium bowl, whisk together heavy cream, whole milk, onion powder, and garlic powder until well combined. Set aside.
- 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.
- 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.
- Sprinkle the remaining ½ cup of cheese on top of the potatoes. Cover tightly with foil and bake for 1 hour.
- 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.
- Let the casserole rest for 10–15 minutes before serving. Garnish with fresh parsley and serve warm.
Cheesey Potatoes FAQs
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!
Slice the potatoes about ¼ to ½ inch thick and try to keep the slices as even as possible. Even slices help the potatoes cook at the same rate so you don’t end up with some pieces tender and others still firm.
No. The potatoes go directly into the baking dish and cook in the creamy mixture. Baking them covered first gives them time to become tender before the dish is uncovered to brown the cheesy top.
The potatoes should be fork-tender, and the top golden and bubbly — usually around 1½ to 2 hours depending on cut size.
To make-ahead, assemble the casserole according to the recipe, cover it tightly, and refrigerate until you’re ready to bake. Allow extra baking time if the dish is going directly from the refrigerator into the oven, and check the potatoes for tenderness before serving.
Keep leftovers covered in an airtight container in the fridge for up to 4 days. To reheat, bake covered at 325°F for 20–25 minutes, or until warmed through.
Serving Suggestions
I love serving these cheesy potatoes alongside a holiday roast or family-style dinner with dishes like Roast Turkey Breast with Herb Butter, Prime Rib, Glazed Ham, or Pork Tenderloin. Add a salad or Roasted Green Beans for a fresh vegetable alongside the rich, creamy potatoes.
My Pro Tips
Recipe Tips
- Slice the potatoes evenly so they cook at the same rate and you don’t end up with firm pieces mixed with tender ones.
- Season between the layers so the potatoes are flavorful throughout rather than seasoned only on top.
- Use freshly shredded cheese for the smoothest melting and best texture.
- Keep the dish covered during the first part of baking so the potatoes have time to become tender without the cheese browning too quickly.
- Let the casserole rest before serving so the creamy sauce can settle and thicken slightly.
More Potato Side Dishes
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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
- Slice the potatoes evenly so they cook at the same rate and you don’t end up with firm pieces mixed with tender ones.
- Season between the layers so the potatoes are flavorful throughout rather than seasoned only on top.
- Use freshly shredded cheese for the smoothest melting and best texture.
- Keep the dish covered during the first part of baking so the potatoes have time to become tender without the cheese browning too quickly.
- Let the casserole rest before serving so the creamy sauce can settle and thicken slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for a new cheesy potato dish and found this. Can’t wait to make tomorrow!
Thx!
Enjoy it for your Sunday dinner! Yum.