Cheesy Potatoes

Cheesy Potatoes in glass pan with large chunk cut out of it

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!

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 this Cheesy Potatoes. 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?

side view of Cheesy Potatoes in glass pan

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

I also love how diverse 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!

angle view of Cheesy Potatoes in glass pan

Let’s get into how to make these babes!

Ingredients You’ll Need for Cheesy Potatoes:

  • 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!

How to Make Cheesy Potatoes:

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.

In the meantime, dice an onion and some garlic. Melt some butter in a saucepan. Add in your onion and cook until translucent (about 3 minutes). Add in your garlic and cook for an additional minute. Next, add in 1/4 cup of flour and stir to combine. Add in 1/2 cup of whole milk and continually stir until thickened, which takes about 3-5 minutes if you’re continually stirring the mixture. Season with salt and pepper to taste. It should look something like this: 

onion, garlic, flour and milk mixture

Add this mixture to a large bowl. To this bowl, add your sour cream, cream cheese, diced green onions 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 Potatoes pre-bake in glass pan

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

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!

Cheesy Potatoes on plate with golden fork

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?

Be sure to follow ourbalancedbowl on Instagram and tag me with your photo! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make it, be sure to rate and comment so I can get your feedback! Xo!

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 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 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
  • 1/5 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. Generously season with salt and pepper to taste. 

  5. In a large bowl, add your cheese 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. 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!

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