Cheesy Potatoes

overhead image of hand scooping out a spoonful of baked cheesy potatoes from pan

These Cheesy Potatoes are so extra creamy, cheesy and hearty! They can serve as a side dish or main dish for breakfast, lunch or dinner! These will be gobbled up at your next gathering!

This recipe was originally published in December 2018 – I’ve since updated the photos as well as added additional blog content. Enjoy!

I love every type of potato. Sweet, white, russet, red. I even love California White Potatoes – which is a delicious baking potato I used to sell at the produce stand I worked at in college.

I also love every type of cheese: cheddar, pepper jack, monterey jack, brie…the list goes on.

So, when you combine both cheese and potatoes, I truly believe that magic can occur. 

That’s why I absolutely adore these Cheesy Potatoes!

side view of baked and garnished cheesy potatoes in pan

To be honest, this is essentially a casserole. Which my Southern roots are 100% okay with. Casseroles are just so heartwarming. It’s everything you need baked into one pan most likely topped in cheese. How can you say no to that?

These types of casseroles are also the very best for serving large families! Especially during the holiday season. 

Why You’ll Love These Potatoes: 

Where to begin! Like I said above – magical things can happen when cheese and potatoes are mixed. And thus, this dish is magical! 

I love how creamy the potatoes are – they are just plain old boiled potatoes – you mix them together with a delicious creamy concoction of cooked onions, garlic, sour cream, cream cheese, flour, whole milk etc. 

It makes it SO incredibly delicious – each bite just melts in your mouth with ease. Each bite has so much flavor with the fresh veggies as well as the amount of both salt and cheese used. 

And yeah, of course, there is extra shredded cheese on top. Had to do 2 types of cheese right?! Right! 

extreme close up of melted cheesy potatoes with chive garnish

The cheese on top gets bubbly and baked to golden perfection!

I also love how versatile this dish is! 

You can totally make this as a breakfast side dish and serve eggs and bacon on the side. Or you could serve it as a lunch main dish.

For dinner, I would suggest of course, serving it with a main meat dish and using the cheesy potatoes as the delicious carb loving side!

So let’s get into how to make these babes!

Ingredients You Need: 

  • russet potatoes
  • butter
  • yellow onion
  • garlic
  • cream cheese
  • flour
  • whole milk
  • sour cream
  • colby jack cheese
  • green onions
  • lots of salt and pepper for seasoning!

Pretty simple, huh? Wait till you hear how to make it!

Best Cheesy Potato Making Tips:

Begin by bringing water and salt to a rolling boil in a large pot. Add in your diced russet potatoes and cook until fork tender. Once these are tender, drain them and let them cool. I suggest that this is your first step so they have proper time to cool!

In the meantime, dice an onion and some garlic. Melt some butter in a saucepan. 

Add in your onion and cook until translucent and then add in your garlic and cook for an additional minute. Yes please! 

Next, add in the all purpose flour and stir to combine and coat the veggies.. Add in the whole milk and continually stir until thickened into a sauce, which takes about 3-5 minutes if you’re continually stirring the mixture. Season with lots of salt and pepper to taste. 

close up of spoon scooping out cheesy potatoes from pan

Add this mixture to a large bowl. To this bowl, add your sour cream, cream cheese, and colby jack cheese. Stir until combined. 

Add your potatoes and gently stir to combine – you want to make sure the potatoes hold their shape! Season with lots of salt and pepper to taste – I would suggest starting with 1 tsp of each and going from there.

cheesy potato mixture in glass bowl

I can’t over emphasize SEASONING in this recipe – it’s a lot of potatoes so you need salt to season them! 

Pour this delicious mixture into a 9×13 buttered pan and then, you guessed it – top with MORE cheese.

pre and post baked cheesy potatoes in pan

Bake until bubbly and golden – anywhere from 45-55 minutes depending on how golden you enjoy it! Don’t forget those crispy edges are the BEST.

Cheesy Potatoes Variations:

I think these would work amazing with added veggies! I would suggest green bell peppers or maybe even jalapeno if you like it more spicy! I also think if you added bacon or ham – it would be terrific!

By the way – I loved topping these cheesy potatoes with ketchup! I loved the sweet tanginess it added to them. I also loved ranch as well…I’m such a sauce girl! Anyone else?

How to Store Leftovers: 

Store these leftovers in a tightly sealed tupperware container in the fridge for up to 3 days. To heat up, simply add your serving amount to a bowl and heat in the microwave until they are warm to your liking. 

straight on image of cheesy potatoes on wooden spoon

You can also just store it in the baking dish you baked it in and then pop it back in the oven until warmed through for leftover Thanksgiving brunch. Yes please! 

These potatoes bring me joy so I hope they do you as well! 

Did you enjoy this recipe? Here are a few others you might like: 

Rosemary Garlic Butter Smashed Potatoes 

Loaded Baked Potato Chowder 

Butternut Squash Mashed Potatoes 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Cheesy Potatoes

These Cheesy Potatoes are so extra creamy, cheesy and hearty! They can serve as a side dish or main dish for breakfast, lunch or dinner! These will be gobbled up at your next gathering!

Course Main Course, Side Dish
Cuisine American
Keyword cheesy breakfast potatoes, cheesy potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Author Haylie


  • 3 lbs russet potatoes, diced into bite sized pieces
  • 12 cups water
  • 2 tbsp salted butter
  • 1 yellow onion, diced
  • 4 large cloves of garlic, minced
  • 1/4 cup flour
  • 3/4 cup whole milk
  • 4 stalks green onions, diced
  • 1/2 cup sour cream
  • 2 oz. softened cream cheese
  • 2 cups shredded colby jack cheese (divided)
  • salt and pepper to taste


  1. Wash and dice your russet potatoes into bite size pieces. On the stove in a large pot, add 12 cups of water and 1/2 tsp of salt. Bring to a rolling boil. Once boiling, add the potatoes. Cook on medium high heat for about 10 minutes or until fork tender. 

  2. Once your potatoes are done, drain them and let them cool. Next, preheat your oven to 350 degrees. Dice your yellow onion, green onion and minced garlic. 

  3. On the stove in a large frying pan, add the 2 tbsp of butter. Let it melt on medium heat and then add in your yellow onions. Cook for 3-4 minutes and then add in your garlic. Cook the garlic for an additional 1 minute. 

  4. Add in 1/4 cup of flour - mix together with garlic and onions. Add in 3/4 cup of whole milk and continually stir until thickened into a sauce. Generously season with salt and pepper to taste. 

  5. In a large bowl, add your sauce that you took off of the heat, 1/2 cup sour cream, 2 oz cream cheese, the chopped green onions and 1 cup colby jack cheese. Stir together until combined and creamy.

  6. Add in your cooled potatoes and mix GENTLY. You don't want the potatoes to lose their bite size shape and turn into mush! Season to taste with lots of salt and pepper (I would recommend starting at 1 tsp each and go from there).

  7. Pour into a buttered 9x10 dish. Add the additional 1 cup of colby jack cheese. Bake for 45-50 minutes or until golden and bubbly. Add cracked pepper and more green onions to top if desired. Eat while hot! Enjoy!

2 comments / Add your comment below

    1. Hi April! So sorry about the typos on this recipe card, my sincerest apologies! I’ve since updated them. It actually calls for 2 cups of colby jack cheese, divided within the recipe, 1 cup in the potato mixture and then 1 cup on top before you bake it. By cheese sauce, I meant the thickened sauce that you are cooking on the stove. I changed the wording since it technically has no cheese in it, lol! So sorry about the confusion. I hope that helps, I hope that you enjoy the recipe and enjoy! -Haylie

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