Cheesy Potatoes Real Potatoes

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 Why you’ll love this recipe

This casserole is made from scratch with real potatoes, no cream of mushroom soup or frozen hash browns here! Whip up a delicious batch of cheesy potatoes with just a few simple ingredients and a total time of 35 minutes from start to finish. Great make-ahead dish for meal prepping or special occasions. This comforting side dish will surely be a crowd-pleaser at special gatherings like Thanksgiving and Christmas!

Variations & Substitutions

Potatoes. Russet potatoes are best because of their starchy texture, but Yukon Gold potatoes or red potatoes can also work well. Flour. Use arrowroot flour or potato starch as gluten-free substitutes. Whole milk. You can use almond, coconut, or soy milk for dairy-free alternatives. Sour cream. If you don’t have sour cream on hand, you can use Greek yogurt or plain yogurt for a similar taste. Cheddar cheese. I prefer using sharp cheddar cheese. Alternatively, You can use mozzarella, Colby Jack, Gruyère, or Swiss cheese if you don’t have cheddar cheese. For a dairy-free option, use a vegan cheese alternative. Corn flakes. You can also use breadcrumbs, crushed crackers (like Ritz crackers), or crushed potato chips for a similar crunchy texture. Season with garlic powder, onion powder, and pepper as desired!

📖 How to make this cheesy potatoes recipe

Step 1:Cut potatoes in cubes and boil with salted water in a large pot until al dente for 5 minutes. Drain and reserve. Step 2:While potatoes are cooking, bring a small pot over medium heat and stir butter with flour, cook for a minute to form a paste. Next, pour the milk and vegetable broth and whisk until the sauce becomes creamy and silky. Step 3:Add the sour cream, parsley, a teaspoon salt, and cheese to the pot and stir to combine. Step 4:Fold the potatoes in the sauce gently and transfer to a prepared 6x9 baking dish. Step 5:Top with crushed cornflakes and more cheddar cheese and bake for 20 to 25 minutes until bubbly and cornflakes are golden brown. Step 6:Sprinkle extra parsley and serve.

👩🏽‍🍳 Tips for the best cheesy potatoes with real potatoes

⭐ Prep your potatoes properly. You can either peel for a smoother texture or leave the skins on for more texture. Cut them into uniform cubes to ensure even cooking and fork tender potatoes.

Don’t overboil potatoes, as they will become soggy. It’s okay to cook potatoes al dente as they will continue to cook in the oven when roasting. Whisk continuously when adding the milk and broth to the roux to prevent lumps and ensure a smooth, creamy sauce. Add sour cream and cheese to the sauce on a lower heat setting to avoid separating or curdling the dairy components. When incorporating the potatoes into the sauce, fold them gently to maintain their shape and avoid breaking them down into a mash. Keep an eye on the oven during the last few minutes of baking to prevent the cornflake topping from burning, as every oven is slightly different.

🍴 How to serve cheesy potatoes

The best thing about cheesy potatoes is that they are versatile and easy to pair with different main courses. It’s the perfect side dish to elevate your weeknight dinner or to celebrate special occasions. Here are some of our favorite dishes to serve with cheesy potatoes:

Vegan Drumsticks Air Fryer Vegan Buffalo Cauliflower Vegan Dinner Rolls Vegan Ham

🍴Storage and reheating suggestions

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through before serving. To freeze, allow the cheesy potatoes to cool completely, then transfer to a freezer-safe container or resealable plastic bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.