My Famous Cheesy Potatoes
Fall is here, and holiday season is quickly approaching. That means lots of root vegetables, comforting dishes, and sides that accompany your holiday meals. My cheesy potatoes are the #1 requested dish by my family for every holiday, and even some special occasions. Named my Famous Cheesy Potatoes, not because they star in a movie, but because they are the star of our family meals.
Making the Cheesy Potatoes
I have tried making these potatoes without boiling them first, and they took FOREVER in the oven. When you take 10 minutes to boil the sliced potatoes prior to baking, it knocks off at least 30 minutes in the oven. These potatoes are creamy, cheesy, and loaded with bacon. My mom doesn’t love the bacon, so sometimes I will make them sans bacon. I prefer bacon on almost everything, but that’s just me.
Slice potatoes thinly with a mandolin to ensure they are all the same thickness. After slicing, boil them for 7-10 minutes or until tender. Shingle them evenly in a greased baking pan (I like this one with a lid for storing), and pour the cheesy sauce over the potatoes to soak into every nook and cranny. Top the cheesy potatoes with more shredded cheese and bake for 30-40 minutes. A golden-brown crust is essential for any baked potato dish, so broiling them uncovered for a few minutes will do the trick. The hardest part of this recipe is waiting the 15-20 minutes after the potatoes bake to let them set up and cool down. Hurry up and get in my belly!
Another great part about this recipe is that it’s gluten free. It doesn’t contain any thickeners except for the cheese itself. My tip is to use block cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce clumpy. A smooth and silky sauce is the goal!
Looking for more delicious and comforting recipes? Try these:
Famous Cheesy Potatoes
- ¼ cup butter
- ½ yellow onion chopped
- 4-5 cups sliced golden potatoes ¼ inch slices
- 1 tsp minced garlic
- 5-6 slices cooked bacon pieces optional
- 2 ½ cups shredded cheese
- 2 ¼ cup milk
- ¼ cup cream
- ¼ cup chopped green onions
- Boil sliced potatoes for 7-10 minutes or until tender, drain and lay flat in a greased 9×13 baking dish
- In a large skillet, sauté chopped onions in butter over medium heat for about 5 minutes or until translucent, then add garlic and cook for 30 seconds or until fragrant
- Add flour to mixture and whisk to combine, cook for a few minutes and be sure not to let the flour burn
- Add milk and cream slowly, whisking to combine until thickened
- Add 2 cups cheese and half the bacon pieces and stir to make a thick sauce
- Remove sauce from heat and stir until cheese is completely melted
- Pour sauce over potatoes in dish, using a rubber spatula to spread and make sure all potatoes are covered
- Add remaining cheese and bacon on top, and broil until the cheese is bubbly, about 1-2 minutes
- Top the finished potatoes with ¼ cup chopped green onions and let cool 15 minutes before serving