Yummy and easy cheese potato bake recipe
This easy cheese potato bake is perfect for those who want a cheesier version of potatoes au gratin.
Cheesy potatoes are an amazing comfort food for colder days, similar to potatoes dauphinoise. The cheese sauce can also be used on cauliflower for a lower carbohydrate version or with pasta, for a version that reminds you of a baked macaroni and cheese.
How to make a Cheese Potato Bake
Serves 4-5
Categories: Vegetarian, Side Dish
Prep Time: 5 minutes
Active Time: 10 minutes
Baking Time: 45 minutes
Ingredients
- 2 large/625g yellow potatoes (Yukon gold or similar)
- ½ lg/150g yellow onion, diced
- 4 tbsp/60g butter
- 3 tbsp/23g all-purpose flour
- 1 ¼ c/295ml milk
- 2 ½ c/160g shredded sharp cheddar
- ½ tsp/1g ground pepper
- ¼ tsp/2g salt
Instructions
- Cut potatoes into 1 ¼” – 1 ½” slices. Steam until just able to be pierced with a fork, about 20-25 minutes. Set aside to cool until able to be handled.
- Slice potatoes crosswise to approximately ¼” thick. Place sliced potatoes in an 8” x 8” baking dish. This one by Pyrex has handles.
- Preheat oven to 350 degrees F.
- Melt butter in a medium to large heavy pot over medium-high heat. Add diced onion. Stir occasionally until onions are starting to get translucent.
- Decrease heat to medium-low. Add flour all at once and stir consistently for 30 seconds to 1 minute until slightly reduced.
- Add milk in three additions, stirring vigorously after each addition to prevent clumping and burning. Add more milk until smooth and slightly viscous.
- Add cheddar, stirring until completely melted and smooth. Stir in salt and pepper. Add more to taste if necessary.
- Pour cheese mixture over sliced potatoes. Toss the potatoes in the cheese until everything is coated.
- Bake at 350F for 45 minutes to 1 hour until browned on top and bubbling.
- Allow to cool for 5 minutes before serving.
By the way, if you have any leftovers, it reheats well for several days. You can also freeze and reheat.
Cheese potato bake
Prep Time
10 minutes
Cook Time
45 minutes
Additional Time
5 minutes
Total Time
1 hour
Ingredients
- 2 large/625g yellow potatoes (Yukon gold or similar)
- ½ lg/150g yellow onion, diced
- 4 tbsp/60g butter
- 3 tbsp/23g all-purpose flour
- 1 ¼ c/295ml milk
- 2 ½ c/160g shredded sharp cheddar
- ½ tsp/1g ground pepper
- ¼ tsp/2g salt
Instructions
- Cut potatoes into 1 ¼” – 1 ½” slices. Steam until just able to be pierced with a fork, about 20-25 minutes. Set aside to cool until able to be handled.
- Slice potatoes crosswise to approximately ¼” thick. Place sliced potatoes in an 8” x 8” baking dish.
- Preheat oven to 350 degrees F.
- Melt butter in a medium to large heavy pot over medium-high heat. Add diced onion.
- Stir occasionally until onions are starting to get translucent.
- Decrease heat to medium-low.
- Add flour all at once and stir consistently for 30 seconds to 1 minute until slightly reduced.
- Add milk in three additions, stirring vigorously after each addition to prevent clumping and burning. Add more milk until smooth and slightly viscous.
- Add cheddar, stirring until completely melted and smooth. Stir in salt and pepper. Add more to taste if necessary.
- Pour cheese mixture over sliced potatoes. Toss the potatoes in the cheese until everything is coated.
- Bake at 350F for 45 minutes to 1 hour until browned on top and bubbling.
- Allow to cool for 5 minutes before serving.
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