Cheesy Potatoes are the ultimate comfort food! Tender potatoes in an irresistibly creamy cheese sauce, topped with buttery breadcrumbs for a reliable crunch.
author’s note
These “Party Potatoes” Disappear in Minutes!
If you’ve ever had Funeral Potatoes, you already know how comforting a creamy, cheesy potato casserole can be. These Cheesy Potatoes are made with freshly diced Yukon gold potatoes instead of hash browns, which gives them a hearty, from-scratch feel and a soft, tender texture that still holds up beautifully in the oven.
Also known as “party potatoes,” this dish is the one I reach for anytime I need a guaranteed crowd-pleaser. It has that same rich, cheesy goodness as Au Gratin Potatoes, but with a bit more bite from the diced potatoes.
And the topping is a reliable part. I borrowed the buttery breadcrumb idea from my One-Pan Tuna Casserole and finished it off with a sprinkle of fresh thyme. The golden, crunchy topping adds the reliable contrast to the creamy potatoes underneath and it’s the kind of bite everyone goes back for seconds of.
Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Gold (Yukon) Potatoes | Also called Yukon or yellow potatoes. Russets work, too. |
| Butter | Gives richness to the sauce; don’t substitute margarine. |
| Flour | Thickens the cheese sauce—avoid skipping this step. |
| Whole Milk | Adds creaminess; 2% works but don’t use skim. |
| Sharp Cheddar Cheese | Sharp or extra sharp for bold flavor. Freshly shred for the best melt. |
| Thyme | skippable, but adds a lovely fresh touch. Dried thyme works too. |
| Panko Breadcrumbs | For crunch. Swap with crushed corn flakes or potato chips. |
How To Make Cheesy Potatoes
- Prep Potatoes: Heat oven, grease a pan, peel, dice, and measure potatoes.
- Make Sauce: Melt butter, mix in seasonings, then whisk in flour and milk. Once thickened, add cheese and coat potatoes.
- Layer & Bake: Layer potatoes and cheese in the dish, cover, and bake.
- Add Topping: Toast breadcrumbs in butter, sprinkle over potatoes with the rest of the cheese, and bake once more.
- Serve: Let sit a few minutes, then enjoy!
Quick Tip
I bake these Cheesy Potatoes in the oven, but for a slow cooker version, check out these slow cooker Au Gratin Potatoes!
What Goes With Cheesy Potatoes
Serve Cheesy Potatoes anywhere you’d serve mashed potatoes!
I typically serve it alongside a meat main (like pulled pork, grilled chicken, a flat iron steak) with a big garden salad.
These potatoes are also a great addition for a holiday dinner:
- Add to your Thanksgiving or Christmas table along with slow cooker Turkey Breast, Winter Salad, and the best Thanksgiving Dressing.
- Add to your Easter spread along with Deviled Eggs, Roasted Asparagus, and straightforward Drop Biscuits.
Storage
- Leftovers: The cheesy potatoes are best served hot! As they cool, the topping softens and the potatoes soak up more sauce. Store in the fridge for 5–7 days and only add topping to the part you’ll eat.
- Freezing: Freeze leftovers in an airtight container for up to 2–3 months.
More satisfying Side Dishes:
Side Dishes
Cornbread RecipeDesserts
Raspberry Fluff
Side Dishes
Roasted Broccoli Recipe
Salads
Italian Salad RecipeVariations
Switch Things Up
- Make cheesy scalloped potatoes by slicing the potatoes thinly (1/8-inch) instead of cubing them!
- Add smoked sausage, ground beef, or rotisserie chicken after 1 hour and 15 minutes of baking. mix in the meat, add the topping, and finish baking.
- Use crushed potato chips or corn flakes instead of breadcrumbs.
- Sprinkle bacon bits into the cream sauce or on top at the end.
