Cheesy Potatoes
Creamy, gooey, and golden cheesy potatoes that steal the show at any meal. Perfectly tender potatoes coated in a rich, cheesy sauce and baked to bubbly perfection. Comfort food goals achieved.
Ingredients
Cheesy Potatoes Ingredients
- 4 cups diced potatoes Yukon Gold or Russet work best
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- ½ cup cream or milk
- 2 tbsp butter
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Decorations
- Chopped chives or parsley for color
- Extra shredded cheese on top for that golden crunch
Instructions
Prep the Potatoes
- Peel (or don’t, if you like skin-on vibes) and dice your potatoes into bite-sized chunks. Boil in salted water for 8–10 minutes until tender but not mushy. Drain and let them cool slightly.
Make the Cheesy Mix
- In a large bowl, combine the cheeses, sour cream, cream, butter, garlic powder, salt, and pepper. Stir until everything is well coated. I may have licked the spoon once or twice — don’t judge.
Assemble Your Dish
- Preheat oven to 375°F (190°C). Transfer your potatoes into a greased baking dish. Pour the cheesy mix over them and stir gently to coat every piece. Look at that gooey glory!
Bake to Perfection
- Top with extra shredded cheese if you’re feeling fancy. Bake for 20–25 minutes until the cheese is bubbly and golden. Pro tip: peek at the last 5 minutes and prepare your happy dance — this smells unreal.
Serve & Enjoy
- Scoop warm cheesy potatoes onto plates, sprinkle with chopped chives or parsley for a pop of color, and grab a fork. This is pure indulgence, friends.
Notes
- Use a mix of Yukon Gold and Russet potatoes for best texture.
- Cheddar + mozzarella combo gives both flavor and gooey stretch.
- Season generously with salt and pepper; garlic powder adds depth.
- Optional toppings: chives, parsley, extra cheese, or breadcrumbs for crunch.
- Can be made ahead: assemble and refrigerate, then bake when ready.