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Easy Cheesy Potatoes Recipe

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4.1 from 12 reviews

This Easy Cheesy Potatoes recipe features tender Yukon Gold potatoes baked in a rich and creamy cheese sauce, topped with a crispy Parmesan-panko crust. Perfect as a comforting side dish for family dinners or special occasions, it combines savory shallots, garlic, and fresh thyme for an irresistible flavor profile.

Ingredients

Potatoes and Sauce:

  • 3 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 6 tablespoons salted butter, plus more for greasing
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 cup sour cream or crème fraîche
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups shredded sharp white cheddar

Topping:

  • 1 cup panko breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking dish with butter to prevent sticking.
  2. Boil the potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until they are fork-tender, about 8 to 10 minutes. Drain the potatoes thoroughly.
  3. Cook the shallots: In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the thinly sliced shallots and cook, stirring occasionally, until soft and golden, approximately 6 to 8 minutes. Add the minced garlic and cook for about 1 minute more until fragrant.
  4. Make the cheese sauce: Stir in the cream of chicken soup, sour cream, fresh thyme, kosher salt, and freshly cracked black pepper into the skillet with shallots and garlic. Reduce heat to low and add the shredded sharp white cheddar cheese. Stir continuously until the cheese has melted and the sauce is smooth.
  5. Combine potatoes with sauce: Fold the drained potatoes gently into the cheese sauce ensuring they are thoroughly coated, then transfer the mixture evenly into the prepared baking dish.
  6. Prepare the panko topping: In a small skillet, melt the remaining 2 tablespoons of butter over low heat. Remove skillet from heat and stir in the panko breadcrumbs and grated Parmesan cheese until the butter is fully absorbed. Evenly sprinkle this mixture over the potatoes in the baking dish.
  7. Bake the casserole: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the casserole is bubbling and the topping is golden brown and crispy.
  8. Serve: Remove from the oven, sprinkle with chopped fresh chives for brightness, and serve warm as a hearty side dish.

Notes

  • For a vegetarian version, substitute the cream of chicken soup with a cream of mushroom or vegetable soup.
  • Use crème fraîche instead of sour cream for a richer flavor and creamier texture.
  • Make sure potatoes are well drained before mixing with the sauce to avoid a watery casserole.
  • Customize the cheese by mixing in other varieties like Gruyère or mozzarella if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

Find it online: https://cozyplatter.com/easy-cheesy-potatoes-recipe/