Name: Easy Cheesy Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1/4 cup butter; 4 cups peeled and thinly sliced russet potatoes (about 4-5 small potatoes); 2 tbsp heavy cream; 1/2-1 tsp all-purpose seasoning salt (or salt and black pepper); 2 cups shredded cheddar cheese; 2 tbsp plain or seasoned bread crumbs

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Baked buttery potatoes with a golden, crispy cheddar cheese topping, this side dish is quick to make and quick to become a favorite!

This is a picture of a pan of baked cheesy thin sliced potatoes.

Cheesy scalloped potatoes and potatoes au gratin are both comfort food side dish heaven. When I’m not in the mood to make a stovetop cheese sauce, I make these easy cheesy potatoes instead! They take about 10 minutes to assemble, and while they bake, you can focus on the rest of the meal. Most importantly, they’re delicious!

Table of Contents

What You’ll Need

Butter
Russet Potatoes
Heavy Cream
All-Purpose Seasoning Salt
Cheddar Cheese
Plain or Seasoned Bread Crumbs

Tools You’ll Need

How to Make This Recipe

First, you’ll want to slice the potatoes and grate the cheese while your butter is melting in the baking dish in the oven preheating to 350°F.

Once the butter has melted, remove the baking dish from the oven and add the potatoes, heavy cream, seasoning and ½ cup of the cheese. Using tongs, toss the ingredients together until all the potatoes are coated well, then spread them evenly along the bottom of the dish.

Sprinkle on top the remaining cheese and bread crumbs. Bake 50-60 minutes or until the top has browned and potatoes can easily be pierced with a fork.

Tips and Substitutions

Russet or yukon gold potatoes work best for this dish.
I attempted using a low-fat cheddar in this dish, and it did not yield as satisfying as a result. The dish turned out drier and less visually appealing. Pre-shredded cheese can work as well, but freshly grated cheddar gives this dish a fresher creamier taste
You might ask “what’s the difference in scalloped or au gratin potatoes and these potatoes?” The main difference, there’s no roux based cheese sauce made first. The flavors are very similar.
You can get creative with the types of cheeses in this dish! Gruyère, sharp cheddar and parmesan also yields an excellent savory flavor!
What can these potatoes go with? Nearly any protein! Some of our favorite combos with these potatoes:
- Steak and Asparagus
- Glazed Pork Chops and Broccoli
- Grilled Chicken and Glazed Brussels Sprouts
- Salmon and a Side Salad

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