Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This temperature is perfect for cooking the potatoes evenly while allowing the cheese to melt beautifully. While the oven heats, you can prep the casserole dish by spraying it with nonstick cooking spray.
- If you'd like, you can peel the potatoes to make them a bit smoother. I often leave the skin on for added texture and nutrients. Once ready, dice the potatoes into small, bite-sized squares. The smaller you cut them, the quicker they’ll cook.
- Place the diced potatoes in a large microwave-safe bowl. Add about 1-inch of water to help steam them. Cover the bowl with plastic wrap to keep the moisture in and microwave on high power for about 6 minutes. You’re looking for them to be just starting to get fork-tender—don’t overcook them, as they’ll finish in the oven!
- Alternatively, if you prefer, you can boil the potatoes on the stove. Just make sure they’re not too soft—they should be firm enough to hold together during baking.
- While the potatoes are cooking, it’s time to prepare the cheesy mixture. In a mixing bowl, combine the cream cheese, cream of potato soup, sour cream, milk, along with the garlic powder, onion powder, salt, and black pepper. This combination will create a rich and creamy base that ties everything together.
- Next, stir in the green onions and 2 cups of the shredded cheddar cheese. This is where the flavor starts to come alive! Make sure everything is well mixed so that each spoonful is as cheesy as the last.
- Once the potatoes are finished cooking, drain them well and gently fold them into the cheesy mixture. You want to coat the potatoes thoroughly, ensuring each piece is enveloped in that delicious cheesy goodness.
- Spread the mixture evenly in your prepared pan. This will help the potatoes cook evenly and allow the cheese to melt beautifully on top. Cover the pan with foil to keep the moisture in while baking.
- Bake for 30 minutes. This initial baking time allows the flavors to meld together and the potatoes to cook through. After 30 minutes, remove the foil and sprinkle the remaining shredded cheddar cheese on top.
- Continue baking until the potatoes are cooked through and the cheese is melted and bubbling around the edges, about 20 to 25 minutes more. You’ll know it’s done when the top is golden and bubbly!
- Serve hot and enjoy! Cheesy Potatoes are best enjoyed fresh out of the oven, but they can also be stored in the refrigerator for leftovers.
Notes
While Cheesy Potatoes is delicious as is, there are plenty of ways to enhance or change it up. Here are some tips and variations to consider:
- Storage: Leftover Cheesy Potatoes can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Freezing: You can freeze the assembled dish before baking. When you're ready to enjoy it, thaw in the fridge overnight, then bake as directed.
- Pairing: Serve with a light salad or steamed vegetables to balance the richness of the Cheesy Potatoes.
- Cheese Options: Try mixing different types of cheese, such as Monterey Jack or pepper jack, for a flavor twist.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the mixture for some heat.
- Herbs: Fresh herbs like parsley or chives can be stirred in before baking for added freshness.
- Bacon Bits: For a non-vegetarian version, sprinkle crispy bacon bits over the top before serving.