20 Delicious Cheesy Potatoes Recipes for Every Occasion

Is there anything more comforting than a dish of cheesy potatoes? Whether you’re craving a quick weeknight dinner, a holiday showstopper, or just some gooey, golden goodness, we’ve got you covered. From crispy gratins to creamy casseroles, these 20 irresistible recipes prove that cheese and potatoes are a match made in comfort food heaven. Get ready to dig in—your taste buds will thank you!

Classic Cheesy Scalloped Potatoes

These creamy, golden-brown scalloped potatoes are the ultimate comfort food—layered with sharp cheddar and a velvety sauce for a side dish that steals the show.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Simmer for 3–4 minutes, stirring constantly, until thickened.
3. Remove from heat; stir in 1 1/2 cups cheddar, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1/2 tsp black pepper until melted.
4. Layer half the potatoes in the dish, pour half the sauce over them, then repeat with remaining potatoes and sauce. Sprinkle with paprika if using.
5. Cover with foil and bake for 45 minutes. Uncover and bake 20–25 more minutes until bubbly and golden. Let rest 10 minutes before serving.

The magic here? The sauce thickens as it bakes, clinging to every slice for a luxuriously cohesive bite—no soupy layers!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Loaded Cheesy Potato Casserole

This hearty casserole is pure comfort in a dish—creamy, cheesy, and packed with all your favorite baked potato toppings.

Ingredients:

• 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup sour cream
• 1/4 cup whole milk
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 6 slices cooked bacon, crumbled
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Boil potatoes in salted water for 10–12 minutes until fork-tender. Drain and return to the pot.
3. Mash potatoes with sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper until smooth. Fold in 1 cup cheddar cheese and half the bacon.
4. Spread mixture into the baking dish. Top with remaining 1/2 cup cheddar cheese and bake for 20 minutes until bubbly.
5. Broil for 2–3 minutes until golden, then sprinkle with remaining bacon and green onions.

The crispy bacon and gooey cheese topping make every bite irresistible—plus, it’s sturdy enough to prep ahead for potlucks!

Tip: For extra crunch, swap half the cheddar for pepper jack and add a handful of crushed potato chips before broiling.

Cheesy Garlic Mashed Potatoes

These creamy, garlicky mashed potatoes are loaded with melty cheese—comfort food at its finest, and the perfect side for any hearty meal.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the milk and heat until warm (do not boil).
3. Return the drained potatoes to the pot. Pour the warm milk mixture over them, then mash until smooth and creamy.
4. Fold in the sharp cheddar, Parmesan, 1 tsp salt, and 1/2 tsp black pepper until the cheese is fully melted and incorporated.
5. Garnish with fresh chives if using, and serve immediately.

The double-cheese combo gives these mashed potatoes an extra-rich, gooey texture, while the garlic adds just the right punch of flavor.

Tip: For extra creaminess, swap half the milk for sour cream or cream cheese!

Cheesy Potato Soup with Bacon

This creamy, smoky soup is pure comfort in a bowl—loaded with melty cheese, tender potatoes, and crispy bacon for the ultimate cozy meal.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups peeled and diced russet potatoes (½-inch cubes)
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp smoked paprika
• 2 tbsp chopped fresh chives (for garnish)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the potatoes, chicken broth, milk, heavy cream, salt, black pepper, and smoked paprika. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
4. Use a potato masher to lightly crush some of the potatoes (leave some chunks for texture). Stir in the shredded cheddar until melted and smooth.
5. Ladle into bowls and top with crispy bacon and fresh chives.

The magic here? A mix of mashed and whole potato pieces gives the soup a luxuriously thick yet rustic texture. The smoked paprika adds just a whisper of depth to balance the rich cheese.

Tip: For extra tang, swap half the cheddar for pepper jack cheese!

Cheesy Hasselback Potatoes

These crispy, cheesy Hasselback potatoes are a showstopper side dish—perfect for impressing guests or treating yourself to something extra special.

Ingredients:

• 4 medium russet potatoes, scrubbed
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place a potato between two chopsticks (to prevent cutting all the way through). Make thin, even slices about 1/8-inch apart, stopping at the chopsticks. Repeat with remaining potatoes.
3. In a small bowl, whisk together 3 tbsp melted butter, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Brush mixture generously over and between potato slices.
4. Bake for 50–60 minutes, basting with any remaining butter mixture halfway through, until crispy and tender.
5. Sprinkle 1 cup cheddar cheese over potatoes and bake 3–5 more minutes until melted. Garnish with 2 tbsp chives.

The accordion-like cuts create crispy edges while keeping the centers tender, and the smoky paprika-cheese combo is downright addictive.

Tip: For extra crispiness, gently fan out the slices after the first 30 minutes of baking.

Cheesy Potato Pancakes

These crispy-on-the-outside, melty-on-the-inside potato pancakes are the ultimate comfort food—perfect for breakfast, brunch, or a cozy side dish.

Ingredients:

• 2 cups shredded russet potatoes (about 2 medium, squeezed dry)
• 1 cup shredded sharp cheddar cheese
• 1 large egg, lightly beaten
• 2 tbsp all-purpose flour
• 2 tbsp finely chopped green onions
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• Sour cream and chives, for serving (optional)

Instructions:

1. In a large bowl, combine shredded potatoes, cheddar cheese, egg, flour, green onions, garlic powder, salt, and black pepper. Mix until evenly incorporated.
2. Heat vegetable oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening gently with a spatula to form 3-inch pancakes.
3. Cook for 3–4 minutes per side, flipping once, until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.
4. Serve warm with a dollop of sour cream and extra chives, if desired.

The magic here? The cheese caramelizes as it fries, creating irresistible crispy edges while keeping the centers tender.

Tip: For extra crunch, press the shredded potatoes in a clean towel to remove as much moisture as possible before mixing.

Cheesy Potato Gratin

This creamy, golden potato gratin is the ultimate comfort food—rich, cheesy, and perfectly tender with every bite.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with the softened butter.
2. In a large bowl, whisk together the heavy cream, whole milk, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
3. Arrange half of the sliced potatoes in the baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle with 1 cup of Gruyère and 1/4 cup of Parmesan. Repeat layers with remaining potatoes, cream mixture, and cheeses.
4. Cover with foil and bake for 40 minutes. Uncover and bake 20–25 more minutes until bubbly and golden brown on top. Let rest 10 minutes before serving.

The nutmeg and Gruyère add a subtle depth to this gratin, while the slow baking ensures the potatoes soak up every bit of creamy goodness.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it!

Cheesy Potato Skins with Sour Cream

These crispy, cheesy potato skins are the ultimate crowd-pleaser—loaded with melty cheddar, smoky bacon, and a cool dollop of sour cream for the perfect bite.

Ingredients:

• 4 medium russet potatoes (about 8 oz each)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp garlic powder
• 4 strips bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions
• 1/2 cup sour cream

Instructions:

1. Preheat oven to 400°F. Scrub potatoes, pat dry, and prick all over with a fork. Rub with olive oil and sprinkle with 1/2 tsp salt. Bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Halve potatoes lengthwise and scoop out flesh, leaving a 1/4-inch shell. Brush insides with remaining olive oil and sprinkle with garlic powder and remaining 1/2 tsp salt. Return to oven, cut-side up, for 10 minutes until edges crisp.
3. Divide bacon and cheddar among potato skins. Bake 5 more minutes until cheese melts. Top with green onions and serve warm with sour cream.

The magic here? Double-baking the shells ensures they stay sturdy enough to hold all that gooey goodness without turning soggy.

Tip: Save the scooped-out potato flesh for mashed potatoes or thicken soups—zero waste!

Cheesy Potato and Broccoli Bake

This comforting bake combines tender potatoes, crisp broccoli, and a creamy cheese sauce—perfect for a cozy weeknight dinner or potluck side.

Ingredients:

• 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 3 cups broccoli florets, chopped into bite-sized pieces
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Layer half the potato slices in the dish, followed by all the broccoli and 1 cup of cheddar cheese. Top with remaining potatoes.
3. In a bowl, whisk together heavy cream, Parmesan, melted butter, garlic powder, onion powder, salt, and black pepper. Pour evenly over the potatoes.
4. Sprinkle remaining 1 cup cheddar cheese on top. Cover with foil and bake for 40 minutes.
5. Uncover and bake 15–20 more minutes until bubbly and golden brown. Let rest 10 minutes before serving.

The magic here? The cream soaks into the potatoes as they bake, creating a rich, velvety texture without any fussy sauces.

Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely!

Cheesy Potato Pierogi Casserole

This cozy casserole combines tender pierogi, creamy potatoes, and melty cheese for a comfort-food dish that’s as easy as it is satisfying.

Ingredients:

• 1 (16 oz) package frozen potato and cheese pierogi
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Arrange the frozen pierogi in a single layer in the dish. Drizzle with 2 tbsp melted butter.
3. In a bowl, whisk together 1/2 cup sour cream, 1/4 cup whole milk, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour evenly over the pierogi.
4. Sprinkle 2 cups shredded cheddar cheese on top. Bake for 25–30 minutes until bubbly and golden.
5. Garnish with 2 tbsp chopped chives before serving.

The magic here? The pierogi soak up the creamy sauce while staying pillowy-soft, and the cheese forms a crispy, gooey crust. It’s like a deconstructed pierogi bake with extra indulgence!

Tip: For a crispy top, broil for the last 2–3 minutes—just keep an eye on it!

Cheesy Potato and Ham Casserole

This Cheesy Potato and Ham Casserole is the ultimate comfort food—creamy, hearty, and packed with smoky ham and gooey cheese in every bite.

• 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 1 1/2 cups diced cooked ham
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh chives

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together sour cream, whole milk, melted butter, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
3. Layer half the sliced potatoes in the dish, followed by half the diced ham, half the cheddar cheese, and half the Parmesan. Repeat layers.
4. Pour the sour cream mixture evenly over the top. Cover with foil and bake for 45 minutes.
5. Uncover and bake 15–20 more minutes until bubbly and golden. Sprinkle with fresh chives before serving.

The magic here? The Dijon mustard and smoked paprika add a subtle depth that makes this casserole stand out from the rest.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it!

Cheesy Potato Nachos

These loaded potato nachos swap chips for crispy roasted potatoes, piled high with melty cheese, zesty toppings, and all the fixings—perfect for game day or a cozy night in.

Ingredients:

• 1.5 lbs russet potatoes, scrubbed and sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños (pickled or fresh)
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (for serving)

Instructions:

1. Preheat oven to 425°F. Toss potato rounds with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Arrange in a single layer on a parchment-lined baking sheet.
2. Bake for 25 minutes, flipping halfway, until potatoes are golden and crisp at the edges.
3. Sprinkle shredded cheddar cheese evenly over the potatoes. Return to the oven for 3–5 minutes until the cheese is bubbly.
4. Top with diced tomatoes, jalapeños, and cilantro. Drizzle with sour cream just before serving.

The magic here? The potatoes stay sturdy enough to scoop up toppings but get irresistibly crispy-edged—no sad, soggy nachos here!

Tip: For extra crunch, broil for 1–2 minutes after adding cheese (watch closely!).

Cheesy Potato Stuffed Bell Peppers

These hearty stuffed peppers are packed with creamy potatoes, melty cheese, and just the right amount of smoky paprika—comfort food at its finest!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups mashed potatoes (prepared or homemade)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
2. In a bowl, mix mashed potatoes, 3/4 cup cheddar cheese, sour cream, melted butter, smoked paprika, garlic powder, salt, and black pepper until fully combined.
3. Spoon the potato mixture into each pepper, packing lightly. Top with remaining 1/4 cup cheddar cheese.
4. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Garnish with chives.

The smoky paprika and sharp cheddar give these peppers a cozy, savory depth—plus, the soft potato filling contrasts perfectly with the pepper’s slight crunch.

Tip: For extra flavor, stir cooked crumbled bacon into the potato mix before stuffing!

Cheesy Potato and Sausage Skillet

This hearty one-pan wonder is pure comfort food—packed with crispy potatoes, savory sausage, and melty cheese for the ultimate weeknight win.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch rounds
• 4 cups diced Yukon Gold potatoes (½-inch cubes)
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Heat olive oil in a large cast-iron skillet over medium-high heat. Add sausage and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, add potatoes, onion, garlic powder, smoked paprika, salt, and black pepper. Cook for 12–15 minutes, stirring occasionally, until potatoes are tender and crispy at the edges.
3. Return sausage to the skillet, stirring to combine. Sprinkle cheddar cheese evenly over the top, cover, and reduce heat to low. Let melt for 2–3 minutes.
4. Garnish with fresh parsley (if using) and serve hot.

The magic here? Letting the potatoes crisp up in the sausage drippings adds a smoky depth you can’t get from oil alone.

Tip: For extra crunch, broil the skillet for 1–2 minutes after adding the cheese (watch closely!).

Cheesy Potato and Corn Chowder

This creamy, comforting chowder is packed with tender potatoes, sweet corn, and a rich cheddar cheese finish—perfect for cozy weeknights.

Ingredients:

• 3 cups diced Yukon Gold potatoes (about 3 medium)
• 1 cup frozen or fresh corn kernels
• 4 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Sprinkle in the 3 tbsp flour and whisk for 1 minute to form a roux. Gradually pour in the whole milk and chicken broth, whisking constantly to avoid lumps.
4. Add the diced potatoes, corn, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally, until potatoes are fork-tender.
5. Turn off the heat and stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
6. Ladle into bowls and top with the reserved crispy bacon and fresh chives.

The smoky bacon and sharp cheddar balance the sweetness of the corn, while the potatoes add just the right heartiness. Tip: For extra creaminess, swap half the milk for heavy cream.

Cheesy Potato and Spinach Quiche

This hearty quiche combines tender potatoes, fresh spinach, and melty cheese in a buttery crust—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 1 cup diced Yukon Gold potatoes (1/4-inch cubes)
• 1 1/2 cups fresh spinach, roughly chopped
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes.
2. Heat olive oil in a skillet over medium. Add the diced potatoes and cook for 8–10 minutes, stirring occasionally, until tender. Stir in the spinach and cook just until wilted, about 1 minute.
3. Spread the potato-spinach mixture evenly in the crust, then sprinkle with cheddar cheese.
4. In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour over the filling.
5. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The crispy-edged potatoes and creamy custard make every bite satisfying, while the spinach adds a pop of freshness. Tip: For extra richness, swap half the milk for heavy cream!

Cheesy Potato and Chicken Bake

This hearty, comforting bake layers tender chicken, creamy potatoes, and melty cheese for a crowd-pleasing dinner that comes together with minimal fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 4 cups russet potatoes, peeled and thinly sliced (about 3 medium)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika (optional, for color)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. Arrange potato slices in an even layer in the dish. Drizzle with 1/2 cup heavy cream and sprinkle with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. In a bowl, toss chicken with remaining 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper. Scatter over potatoes.
4. Pour remaining 1/2 cup heavy cream evenly over the chicken. Sprinkle cheddar and mozzarella cheeses on top, then dust with paprika if using.
5. Bake uncovered for 40–45 minutes until potatoes are fork-tender, chicken is cooked through, and cheese is bubbly and golden.

The magic here? The cream soaks into the potatoes as they bake, making them luxuriously rich without any canned soups. It’s comfort food that feels special.

Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely so the cheese doesn’t burn!

Cheesy Potato and Jalapeño Poppers

These crispy, creamy poppers pack a punch of flavor—perfect for game day or anytime you crave a spicy-savory bite.

Ingredients:

• 2 large russet potatoes, scrubbed and dried
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, finely diced (seeds removed for milder heat)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the rack for 50–60 minutes until tender. Let cool slightly, then scoop out the flesh into a bowl, leaving a 1/4-inch shell.
2. Mash the potato flesh with cream cheese, cheddar, jalapeños, garlic powder, smoked paprika, salt, and black pepper until smooth. Spoon the mixture back into the potato shells.
3. Toss panko with olive oil, then sprinkle evenly over the filled potatoes. Bake at 400°F for 15–20 minutes until the tops are golden and crispy.

The contrast of the crunchy panko topping with the velvety, spicy filling makes these poppers downright addictive.

Tip: For extra kick, swap one jalapeño for a diced poblano pepper—it adds depth without overwhelming heat.

Cheesy Potato and Mushroom Casserole

This cozy casserole layers tender potatoes, earthy mushrooms, and a creamy cheese sauce for the ultimate comfort food side dish—or a hearty vegetarian main!

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add 8 oz cremini mushrooms and cook 5 minutes until softened. Stir in 2 cloves garlic (minced) and 1 tsp dried thyme; cook 1 minute until fragrant.
3. Layer half the potatoes in the dish, then top with the mushroom mixture. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Repeat with remaining potatoes.
4. Pour 1 cup heavy cream evenly over the layers. Cover with foil and bake 45 minutes.
5. Uncover, top with 1 1/2 cups cheddar and 1/2 cup Parmesan. Bake 15 more minutes until bubbly and golden.

The magic here? The cream soaks into the potatoes as they bake, making every bite rich and velvety without being soggy.

Tip: For extra crunch, broil the casserole for 2–3 minutes after baking—just watch closely!

Cheesy Potato and Beef Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps mashed potatoes for a creamy, cheesy topping that’s irresistibly golden and bubbly.

Ingredients

• 1.5 lbs ground beef (85% lean)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup beef broth
• 2 tbsp tomato paste
• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese

Instructions

1. Prep potatoes: Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with milk, butter, and 1/2 tsp salt until smooth. Stir in 1/2 cup cheddar cheese; set aside.
2. Cook filling: Brown beef in a skillet over medium heat for 5 minutes, breaking it apart. Add onion and garlic; cook 3 minutes until soft. Stir in peas/carrots, Worcestershire sauce, thyme, 1/2 tsp salt, pepper, broth, and tomato paste. Simmer 5 minutes until thickened.
3. Assemble: Spread beef mixture in a 9×13″ baking dish. Top with mashed potatoes, smoothing with a spatula. Sprinkle remaining 1/2 cup cheddar on top.
4. Bake: Bake at 400°F for 20 minutes until cheese is melted and edges bubble. Broil 2–3 minutes for a golden crust if desired.

The double-cheese punch in the potatoes creates a rich, velvety layer that pairs perfectly with the savory beef filling—comfort food at its finest!

Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese before baking.

Conclusion

With 20 mouthwatering cheesy potato recipes, there’s something here for every craving and occasion! Whether you’re hosting a party or just treating yourself, these dishes are sure to delight. Don’t forget to try a few, share your favorites in the comments, and pin this roundup for later. Happy cooking—and even happier eating!