Oh heck yes — Cheesy Potato Bake is straight-up comfort food heaven . Creamy, gooey, golden on top, and loaded with that melty cheese pull we all love. It’s perfect as a side dish, or even a full meal if you’re in the mood to carb it up (zero judgment here).
Cheesy Potato Bake (Classic Style)
Ingredients:
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2 lbs potatoes (Yukon gold or russet), peeled and thinly sliced
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2 cups shredded cheese (cheddar, mozzarella, or a mix — sharp cheddar is )
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1 1/2 cups milk or half-and-half
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2 tbsp butter
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2 tbsp flour
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1/2 tsp garlic powder
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Salt & pepper to taste
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Optional: 1/2 onion, finely chopped or sautéed for extra flavor
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Optional: extra cheese on top + parsley or chives for garnish
Instructions:
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Prep the Potatoes:
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Peel and thinly slice the potatoes (a mandoline makes this easy, but a sharp knife works fine).
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Make the Cheese Sauce:
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In a saucepan, melt butter over medium heat.
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Stir in flour and cook for 1 minute to make a roux.
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Slowly whisk in milk, stirring constantly until it thickens (about 3–5 min).
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Add garlic powder, salt, pepper, and stir in 1 1/2 cups of the shredded cheese until smooth.
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Assemble:
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Layer half of the sliced potatoes in the baking dish.
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Pour half the cheese sauce over the top.
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Repeat with the rest of the potatoes and sauce.
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Sprinkle the remaining 1/2 cup of cheese on top.
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Bake:
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Cover with foil and bake for 45 minutes.
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Remove foil and bake another 15–20 minutes until bubbly and golden brown on top.
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Rest & Serve:
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Let sit for 5–10 minutes before digging in — it sets up better and won’t burn your face .
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Garnish with herbs if you’re feeling fancy.
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Bonus Add-In Ideas:
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Crumbled bacon or ham
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Sautéed mushrooms
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Jalapeños for a spicy kick
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Swap in sweet potatoes for a twist
Want a make-ahead version, vegan/dairy-free, or maybe a loaded baked potato casserole style with all the toppings? Let me know and I’ll hook it up!