Easy Cheesy Potatoes

This Easy Cheesy Potatoes recipe is a beloved family heirloom passed down through generations—from my mother-in-law to her mother-in-law before her. It’s the star of nearly every family gathering, holiday dinner, and Sunday meal. The potatoes bake slowly in cream and cheese until tender, creamy, and golden on top. It’s comfort food at its finest—simple, rich, and irresistibly cheesy.

Prep Time10

Cook Time2

Total Time2 10

Course: Dinner

Cuisine: American

Keyword: cheesy potatoes, potato casserole

Servings: servings

Author: Elena Davis

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

Elena's Tips:

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, Storage & Reheating:

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.

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