Name: Cheesy Potatoes with Real Potatoes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 medium potatoes, cubed; ⅛ cup butter; ⅛ cup flour; 1 cup whole milk; ½ cup vegetable broth; ½ cup sour cream; ⅛ cup chopped parsley, plus extra for garnish; ½ teaspoon salt; 1 cup cheddar cheese, shredded; 1 cup cornflakes, crushed; ½ cup cheddar cheese, shredded

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This Cheesy Potatoes recipe uses real potatoes and is baked to perfection with a creamy, chive-infused sauce and a crispy cornflake topping. Ready in just 35 minutes, it’s a quick and delicious side dish that everyone will love. Whether you’re serving it as a side for dinner or a comforting snack, this cheesy potato dish is sure to satisfy.

Cheesy Potatoes with Real Potatoes Recipe

Why You’ll Love This Recipe

These cheesy potatoes are the ultimate comfort food. The combination of tender, perfectly cooked potatoes with a rich, creamy cheese sauce makes for a flavorful dish that’s both satisfying and indulgent. The crunchy cornflake topping adds a wonderful contrast to the smooth filling, while the fresh parsley provides a hint of freshness. This dish is simple to make, and the best part is that it’s ready in just 35 minutes, making it an ideal choice for weeknight dinners or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

4 medium potatoes, cubed
⅛ cup butter
⅛ cup flour
1 cup whole milk
½ cup vegetable broth
½ cup sour cream
⅛ cup chopped parsley, plus extra for garnish
½ teaspoon salt
1 cup cheddar cheese, shredded

For the topping:

1 cup cornflakes, crushed
½ cup cheddar cheese, shredded

Directions

Prep the potatoes: Cut the potatoes into cubes and boil them in salted water for about 5 minutes, or until al dente. Drain and set them aside.
Make the sauce: In a small pot over medium heat, melt the butter and whisk in the flour. Cook for about 1 minute to form a paste. Gradually add the milk and vegetable broth while whisking constantly, until the sauce becomes smooth and creamy.
Add sour cream and cheese: Stir in the sour cream, chopped parsley, salt, and shredded cheddar cheese. Continue stirring until the cheese has melted and the sauce is well combined.
Combine potatoes and sauce: Gently fold the boiled potatoes into the sauce, being careful not to break them down into a mash. Transfer the mixture into a prepared 6×9-inch baking dish.
Add the topping: Sprinkle the crushed cornflakes and additional shredded cheddar cheese over the top of the potatoes.
Bake: Place the dish in the oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the cornflakes are golden brown.
Garnish and serve: Sprinkle with extra parsley and serve hot.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add protein: For a heartier dish, you can add cooked chicken, bacon bits, or sausage to the potato mixture before baking.
Different cheeses: Experiment with different types of cheese, like Monterey Jack, Gruyère, or mozzarella, for a unique twist on the flavor.
Spicy option: Add a pinch of cayenne pepper or hot sauce to the sauce for a spicy kick.

Storage/Reheating

Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the cheesy potatoes in the oven at 350°F (175°C) for 10-15 minutes until warmed through, or microwave in individual portions for 1-2 minutes.

FAQs

1. Can I use a different type of potato for this recipe?

Yes, you can use any type of potato, but russet potatoes are the most commonly used for their fluffy texture, while Yukon Gold potatoes will give a creamier result.

2. Can I make this dish ahead of time?

Yes, you can prepare the cheesy potatoes and refrigerate them before baking. When ready to serve, simply bake as instructed, but you may need to add a few extra minutes to the baking time if it’s chilled.

3. Can I use non-dairy alternatives?

Yes, you can substitute the butter with margarine or olive oil, use almond milk instead of whole milk, and try a dairy-free sour cream and cheese for a non-dairy version.

4. Can I freeze the cheesy potatoes?

Yes, you can freeze the uncooked cheesy potatoes. Assemble the dish, cover tightly, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as instructed.

5. Can I use different toppings instead of cornflakes?

Yes, you can substitute cornflakes with crushed crackers, panko breadcrumbs, or even grated Parmesan cheese for a different crunch.

6. What can I serve with cheesy potatoes?

Cheesy potatoes pair well with a variety of dishes, including roasted meats, grilled vegetables, or a simple green salad.

7. How do I make the sauce thicker?

If you prefer a thicker sauce, you can cook the sauce a bit longer, or add a little extra flour to the roux (but be careful not to make it too thick).

8. Can I add vegetables to this dish?

Yes, you can add vegetables like broccoli, spinach, or bell peppers to the cheesy potatoes for extra flavor and nutrition.

9. Can I use low-fat cheese or milk?

Yes, you can use low-fat versions of cheese and milk, though the dish might be a little less creamy. Full-fat versions yield the richest flavor.

10. Can I make this recipe without sour cream?

Yes, you can substitute sour cream with Greek yogurt for a lighter option, or even use more cheese for a cheesier filling.

Conclusion

Cheesy Potatoes with Real Potatoes is the ultimate comfort food – rich, creamy, and packed with flavor. With its crunchy cornflake topping and cheesy goodness, this dish is perfect for any occasion. Whether served as a side dish or a main meal, it’s sure to be a crowd favorite. Try it out, and enjoy the deliciousness!