These deliciousCheesy Potatoescombine perfectly cooked potatoes in a rich, homemade cheese sauce for the ultimate comfort food dish. This creamy casserole makes an easy and super tasty side dish for any occasion, from weeknight dinners to holiday gatherings.

A blue and white speckled baking dish filled with cheesy potatoes, partially served into two white bowls with forks, all set on a striped cloth.

🧀 Unlike recipes that use condensed soup, this recipe features a homemade cheese sauce that’s incredibly rich and flavorful, elevating yourpotatoes to true homemade quality!

My 2 Best Tips For Making Cheesy Potatoes

Don’t Skip the Parboiling Step:Parboiling the potatoes for 5 minutes gives them a head start on cooking and ensures they’ll beperfectly tender after baking. This step is crucial for achieving the ideal texture.

Don’t Use Skim Milk:Use whole or 2% milk rather than skim milk, which is more prone to curdling.

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With its creamy texture and comforting cheesy goodness, this dish consistently receives rave reviews and empty plates –even picky eaters love it!

This versatile recipeworks with any cheese combination you prefer – sharp cheddar, pepper jack, Parmesan, or a blend of your favorites.

You canprepare this dish in advanceand refrigerate until you’re ready to bake, making it perfect for busy days, potlucks or events, or even holiday meal prep.

How To Make Creamy Cheesy Potatoes

A metal colander filled with small, evenly diced raw potatoes sits in a white sink, with some water and foam visible around the potatoes.

Step 1:Bring a large pot of water to a boil. Add the chopped potatoes and boil for 5 minutes. Drain and set aside.

A hand uses a whisk to stir a creamy sauce in a blue pot on a stovetop, with a white hexagon-tiled backsplash visible in the background.

Step 2:In the same pot, melt the butter over medium to medium-high heat. Add the flour, chicken bouillon, salt, garlic powder, onion powder, and pepper. Whisk to combine and cook for about 1 minute. Slowly pour in the milk, whisking constantly to prevent lumps. Continue to stir until the mixture begins to bubble. Let it gently simmer for 2 more minutes.

A hand uses a whisk to stir shredded cheddar cheese into a creamy sauce in a blue pot on a stove, with white tile backsplash in the background.

Step 3:Stir in 11 ounces of the shredded cheese until melted. Remove from heat and mix in the sour cream.

A blue pot filled with creamy sauce and topped with a layer of diced potatoes sits on a black stovetop in a kitchen with white hexagon tile backsplash.

Step 4:Return the parboiled potatoes to the pot and stir to coat them evenly with the cheese sauce.

A blue and white speckled baking dish filled with a mixture topped with a generous layer of shredded cheddar cheese, ready to be baked. The dish is on a light-colored surface.

Step 5:Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish and pour in the cheesy potato mixture. Top with the reserved 1 cup of shredded cheese.

A blue and white speckled baking dish filled with cheesy, golden-brown scalloped potatoes sits on a striped kitchen towel and wooden board.

Step 6:Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes. Broil for a few minutes at the end if you want a browned top. Remove from the oven and let sit for 5 minutes before serving.

Recipe FAQs

Why is my sauce grainy or curdled?

This can happen if the milk is added too quickly or if the heat is too high. Make sure to add the milk slowly while whisking constantly, and use whole or 2% milk rather than skim milk, which is more prone to curdling. Also, don’t let the sauce boil vigorously – a gentle simmer is perfect.

Can I make these cheesy potatoes ahead of time?

Yes! You can assemble the entire casserole up to 24 hours in advance, cover it tightly with foil, and refrigerate. When ready to bake, you may need to add 10-15 minutes to the covered baking time since you’re starting with cold potatoes.

Can I freeze this cheesy potato casserole?

Yes, you can freeze it either before or after baking. If freezing before baking, assemble completely (don’t add the final cheese topping yet), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then add the cheese topping and bake as directed, adding extra time as needed.