Description
This Creamy Cheesy Potatoes recipe features tender Yukon Gold potatoes baked in a rich, savory mixture of sharp cheddar and mozzarella cheeses, heavy cream, and flavorful seasonings. Topped with bubbly golden cheese and garnished with fresh green onions, this dish makes a comforting and indulgent side perfect for any meal.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes
Dairy & Cheese
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup sour cream
- 1/4 cup unsalted butter (melted)
Seasonings & Aromatics
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for topping)
Garnish
- 1/4 cup chopped green onions
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your potatoes evenly.
- Prepare Potatoes: Wash and peel the Yukon Gold potatoes, then slice them thinly and evenly about 1/4 inch thick to allow for uniform cooking.
- Parboil Potatoes: Bring a large pot of salted water to a boil, add the potato slices, and cook for 10-12 minutes until just tender but still holding shape. Drain and set aside to cool slightly.
- Make Cheese Mixture: In a mixing bowl, whisk together the heavy cream, melted butter, minced garlic, salt, black pepper, and paprika until well blended for a creamy base.
- Add Cheeses: Fold the shredded sharp cheddar and mozzarella cheeses into the cream mixture, reserving some cheese to sprinkle on top later.
- Assemble Layers: In a baking dish, layer half of the cooked potatoes evenly; pour half of the cheese mixture over them. Repeat this layering with the remaining potatoes and cheese mixture.
- Add Topping: Sprinkle the reserved cheese evenly over the top layer of potatoes. Optionally, add a little extra paprika for color and flavor.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the potatoes to finish cooking.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes until the cheese topping is bubbly, golden brown, and slightly crisp.
- Garnish and Serve: Remove the dish from the oven, let it cool for a few minutes, then garnish with chopped green onions before serving to add freshness and color.
Notes
- Use Yukon Gold potatoes as they hold their shape well and have a creamy texture when cooked.
- Parboiling the potatoes ensures they cook evenly and absorb the cheesy sauce better.
- For a lighter version, substitute half-and-half for the heavy cream.
- Feel free to add cooked bacon or caramelized onions for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: creamy cheesy potatoes, cheesy potato bake, baked potatoes with cheese, comfort food side dish, Yukon Gold potato casserole
