Heavenly Cheesy Potatoes

This heartwarming double-potato casserole has been my trusted companion for countless family dinners and festive occasions over the years. Using two kinds of potatoes gives you that just-right texture, while the scratch-made cheese blend turns this comfort food favorite into something truly memorable.

I whipped up this potato dish for an Easter celebration a few years back, and now everyone bugs me to bring it to every family get-together. Even my super fussy nephew always wants more!

Ingredients

• Russet Potatoes: give you that wonderful starchy base that naturally thickens the sauce during cooking
• Yukon Gold Potatoes: bring their natural buttery taste and smooth consistency that works magic with the russets
• Sweet Onion: adds a gentle sweetness that cuts through the rich cheese mixture
• Butter: creates the base for the thickening mixture in our sauce
• Garlic: brings wonderful fragrance that makes the whole dish pop
• All Purpose Flour: teams up with butter to make the velvety base that thickens everything
• Onion Powder: boosts the onion flavor throughout every bite
• Smoked Paprika: provides a faint smoky touch that plays well with the tangy cheese
• Dried Parsley: offers a bit of earthy freshness
• Chicken Broth: delivers more flavor depth than plain water would
• Milk: forms the smooth foundation for our cheesy mixture
• Sharp Cheddar: gives that bold flavor punch and sunny golden look
• White Cheddar: adds extra depth and silkiness to the cheese combo

Step-by-Step Instructions

Prepare the Baking Dish:

Heat your oven to 400 degrees and coat a 9x13 inch baking dish well with cooking spray or olive oil. Don't forget the edges and corners to stop the potatoes from sticking.

Create the Roux:

Melt butter in a big skillet over medium low heat. When it's all melted, toss in the minced garlic and stir non-stop for exactly 1 minute so it won't burn. You want it smelling great but not turning brown. Slowly mix in the flour with a whisk, cooking for 3 to 4 minutes while stirring the whole time. This step matters a lot for getting rid of that raw flour taste.

Season the Sauce:

Mix onion powder, smoked paprika, dried parsley, salt and fresh ground black pepper into your butter-flour mix, whisking them together. These spices will give your sauce base tons of flavor before you add any liquids.

Create the Cheese Sauce:

Pour in chicken broth and milk bit by bit, switching between them while whisking all the time to keep lumps away. Let the mix bubble gently for 5 minutes until it thickens a little. Turn down the heat and gradually add 1.5 cups sharp cheddar and 0.75 cup white cheddar, whisking until everything's melted and smooth.

Layer the Casserole:

Put half your sliced potatoes and half your onions in the greased dish. Pour half your cheese sauce evenly on top. Add the rest of the potatoes and onions, then cover with the remaining cheese sauce. Sprinkle the cheese you saved over everything.

Bake to Perfection:

Cover the dish with foil and bake for 30 minutes. This first covered cooking helps steam the potatoes so they start getting soft. Take the foil off and keep baking another 30 minutes until you see a nice golden brown top and bubbling edges.

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That smoked paprika is my hidden weapon in this dish. My grandma always threw in regular paprika for her scalloped potatoes, but when I switched to smoked, everyone picked up on the change right away. It adds just the right touch of complexity without taking over the cheese taste.

Make Ahead Tips

This cheesy potato bake is fantastic for doing the work early. You can put the whole thing together up to 24 hours before cooking, wrap it tight with foil, and stick it in the fridge. When you're ready to cook, let it sit out for about 30 minutes first. You might need to add another 10 minutes to the covered cooking time if it's still cold from the fridge.

Cheese Variations

The sharp and white cheddar mix creates that perfect balance between flavor punch and creaminess, but you can switch things up easily. Try swapping the white cheddar for Gruyère if you want something with more depth. It brings a nice nutty taste that works wonders with potatoes. Monterey Jack melts super smoothly, and adding a bit of Parmesan on top will give you an extra crunchy golden crust.

Serving Suggestions

These cheesy potatoes go great with almost any main dish. They're fantastic next to a holiday ham or roast beef. For regular weeknight meals, try them with baked chicken or a nice steak. The rich, creamy texture also plays well against simple veggies like roasted asparagus or a fresh green salad with tangy dressing to balance out all that richness.

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Recipe FAQs

→ What's the best kind of potato to use here?

Yukon Gold and Russet work great since they bake nicely and have a buttery texture when cooked.

→ Can I go with pre-shredded cheese instead?

Freshly grated cheese is better. It melts smoother and tastes fresher than packaged pre-shredded ones.

→ How thick should I slice my potatoes?

Keep slices around 1/8 inch thick. This size cooks evenly and soaks up the sauce just right.

→ What cheese options can I try instead of cheddar?

Gruyere, Fontina, or Monterey Jack can work. They add different flavors if you’re out of cheddar.

→ Why start with aluminum foil over the dish?

Foil traps steam, letting the sauce soak into the spuds. Remove it later for a crunchy, brown top!