Get ready to transform your dinner table with the most mouth-watering, creamy, and cheesy potato dish that will have everyone begging for seconds! These BD Bev and Donna Cheesy Potatoes are not just a side dish – they're a culinary experience that combines the rich, comforting flavors of perfectly cooked potatoes, melted cheddar, and a tangy sour cream blend that will make your taste buds dance with joy. Whether you're hosting a family gathering, potluck, or simply craving some ultimate comfort food, this recipe is about to become your new favorite go-to dish that promises to impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 5 cups potatoes, peeled and sliced
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup onion, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- Wash and peel the potatoes thoroughly. Using a sharp knife or mandoline, slice the potatoes into thin, uniform slices approximately 1/4 inch thick to ensure even cooking.
- Finely chop the onions, ensuring pieces are small and uniform for even distribution throughout the dish.
- Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
- Layer the sliced potatoes evenly in the prepared baking dish, slightly overlapping each slice to create a consistent layer.
- Sprinkle chopped onions over the potato layers, distributing them evenly across the surface.
- In a separate mixing bowl, combine shredded cheddar cheese and sour cream. Mix thoroughly until well blended.
- Season the cheese and sour cream mixture with salt and pepper, stirring to incorporate the seasonings evenly.
- Pour the cheese and sour cream mixture over the layered potatoes, ensuring complete and even coverage.
- Use a spatula or the back of a spoon to gently press down and distribute the cheese mixture, helping it seep between potato layers.
- Cover the baking dish with aluminum foil, creating a tight seal to trap moisture and ensure even cooking.
- Place the covered dish in the preheated oven and bake for 35 minutes.
- After 35 minutes, remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and potatoes are tender when pierced with a fork.
- Remove from oven and let the dish rest for 5-10 minutes, allowing the cheese to set and making it easier to serve.
- Serve hot, garnishing with optional chopped fresh chives or parsley for added color and flavor.
Tips
- Slice Consistency is Key: Use a mandoline or sharp knife to ensure uniform potato slices, which guarantees even cooking and a beautiful presentation.
- Prevent Browning: After peeling potatoes, consider placing them in cold water to prevent oxidation and maintain their fresh appearance.
- Cheese Matters: Use freshly shredded cheddar for the best melting quality and flavor – pre-shredded cheese often contains anti-caking agents that can affect texture.
- Season Generously: Don't be shy with salt and pepper. Taste your cheese and sour cream mixture before adding to ensure a well-seasoned dish.
- Foil Technique: The initial covered baking helps steam the potatoes, while the uncovered finish creates that irresistible golden-brown top.
- Resting Period: Allow the dish to rest after baking. This helps the cheese set and makes serving much easier.
- Make-Ahead Friendly: You can prepare this dish in advance and refrigerate, just add an extra 10-15 minutes to baking time if cooking from cold.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg