Ingredients:
- 2 lbs potatoes (Yukon Gold or Russet are great options)
- 1 medium onion, diced (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1 cup heavy cream (or milk, but heavy cream is ideal for richness)
- 4 tbsp butter
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color and flavor)
- 1/2 cup grated Parmesan cheese (for topping, optional)
- Fresh parsley or chives (for garnish)
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
2. Prep the Potatoes:
Peel the potatoes if you prefer, or leave the skins on for added texture and flavor. Slice the potatoes into 1/8- to 1/4-inch thick rounds. This ensures even cooking.
3. Cook the Garlic and Onions (Optional):
In a skillet, melt the butter over medium heat. Add the diced onion (if using) and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Set aside.
4. Make the Cheese Sauce:
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the heavy cream (or milk) and bring it to a simmer. Stir in the sour cream, salt, pepper, and paprika (if using). Once everything is heated through and the mixture starts to simmer, reduce the heat and stir in the shredded cheddar and mozzarella cheeses. Stir until the cheese is fully melted and the sauce is smooth and creamy.
5. Layer the Potatoes:
In the greased baking dish, layer the sliced potatoes evenly. Pour half of the cheese sauce over the first layer of potatoes. Spread it out gently to cover all the potatoes.
6. Repeat the Layers:
Repeat with another layer of potatoes and the remaining cheese sauce. Use a spoon to make sure the cheese sauce coats the potatoes evenly.
7. Top with Parmesan:
If you like, sprinkle the grated Parmesan cheese on top for an extra cheesy, crispy crust. You can also sprinkle a little extra paprika for color.
8. Bake:
Cover the dish with foil and bake for 45 minutes. After that, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
9. Let it Rest:
Once out of the oven, let the cheesy potatoes sit for about 5 minutes before serving. This allows the sauce to thicken slightly.
10. Garnish & Serve:
Top with freshly chopped parsley or chives for a pop of color and freshness.
Tips for Perfect Cheesy Potatoes:
- Choose the right potato: Yukon Gold potatoes are creamy and hold up well in the oven. Russets can become too starchy and fall apart, so they’re best avoided for this recipe.
- For extra creaminess: Use a combination of heavy cream and sour cream for a rich, tangy flavor. You can also add cream cheese for more richness.
- Add flavor depth: Consider adding a pinch of cayenne pepper, smoked paprika, or even some grated Gruyère cheese for extra flavor.
- Make ahead: This dish can be assembled the day before and refrigerated. Just bake it when you're ready to serve. You might need to add a few extra minutes to the baking time if baking from the fridge.
- Crispy top: For an even crispier top, broil the potatoes for 2-3 minutes at the end of baking, but keep a close eye on them so they don't burn.
These cheesy potatoes are rich, creamy, and decadent—perfect as a side for any hearty meal or for a cozy dinner. Enjoy!