Name: Simple Cheesy Potatoes Recipe for Effortless Cooking
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 lb russet potatoes, peeled and thinly sliced (about 1/8 inch); 1 tbsp unsalted butter, for greasing the dish; 3 tbsp unsalted butter; 1 small onion, finely diced (about 1 cup); 2 cloves garlic, minced; 3 tbsp all-purpose flour; 2 1/2 cups whole milk (or 1 1/2 cups milk + 1 cup cream); 2 cups shredded sharp cheddar cheese (8 oz); 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp paprika (optional); 2 tbsp chopped fresh parsley, for garnish (optional)

Description

Craving a side dish that practically makes itself? These Simple Cheesy Potatoes bake up with irresistibly crisp edges and a rich, creamy cheddar sauce—perfect for holidays, potlucks, or weeknight comfort. Thin-sliced russets are layered with a silky sauce, then baked until golden and bubbly. It’s an easy, budget-friendly, crowd-pleasing recipe you’ll keep on rotation for quick breakfast spreads, easy dinner sides, and cozy food ideas all year.

Ingredients

2 1/2 lb russet potatoes, peeled and thinly sliced (about 1/8 inch)

1 tbsp unsalted butter, for greasing the dish

3 tbsp unsalted butter

1 small onion, finely diced (about 1 cup)

2 cloves garlic, minced

3 tbsp all-purpose flour

2 1/2 cups whole milk (or 1 1/2 cups milk + 1 cup cream)

2 cups shredded sharp cheddar cheese (8 oz)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp paprika (optional)

2 tbsp chopped fresh parsley, for garnish (optional)

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Instructions

1. Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tbsp butter.

2. Peel and slice potatoes 1/8 inch thick (a mandoline helps for even cooking).

3. Melt 3 tbsp butter in a saucepan over medium heat. Saute onion 3-4 minutes; add garlic 30 seconds.

4. Stir in flour; cook 1 minute. Slowly whisk in milk; simmer 3-4 minutes until thick enough to coat a spoon.

5. Off heat, stir in cheddar until smooth. Season with salt, pepper, and paprika.

6. Layer half the potatoes in the dish and pour over half the sauce; repeat with remaining potatoes and sauce. Cover with foil and bake 40 minutes.

7. Uncover and bake 15-20 minutes more until golden and bubbly. Rest 10 minutes; garnish with parsley and serve.

Notes

For an ultra-creamy texture, swap half the milk for heavy cream or use Yukon Gold potatoes.

Shred your own cheese for the smoothest melt—pre-shredded blends can be starchy and grainy.

Prep Time: 20
Cook Time: 60
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup (200 g)
Calories: 320
Sugar: 3
Sodium: 520
Fat: 18
Saturated Fat: 11
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 3
Protein: 12
Cholesterol: 55