Creamy Cheesy Potatoes
Creamy Cheesy Potatoes are a delicious, comforting side dish perfect for any occasion. This dish features tender potatoes coated in a rich and creamy cheese sauce, making it a delightful addition to your dinner table. Whether served as a side for meats or as a main vegetarian dish, these cheesy potatoes are sure to be a hit.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 whisk
- 1 oven
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese Save some for topping.
- 1 cup shredded mozzarella cheese Save some for topping.
- ½ cup sour cream
- ¼ cup unsalted butter Melted.
- 2 cloves garlic Minced.
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika Optional for topping.
- ¼ cup chopped green onions For garnish.
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and peel the Yukon Gold potatoes. Cut them into thin, even slices (about ¼ inch thick).
- In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for 10-12 minutes until they are just tender but not falling apart. Drain and set aside.
- In a mixing bowl, combine the heavy cream, melted butter, minced garlic, salt, black pepper, and paprika. Whisk until well blended.
- In the same bowl, fold in the shredded sharp cheddar and mozzarella cheeses, saving a little cheese for the topping.
- Layer half of the cooked potatoes in the baking dish. Pour half of the creamy cheese mixture over the potatoes. Repeat with the remaining potatoes and cheese mixture.
- Top with the reserved cheese. If desired, sprinkle a little extra paprika on top for added flavor.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving.
Notes
For a spicier kick, consider adding jalapeños or red pepper flakes to the cheese mixture.
You can substitute different types of cheese based on your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.