23 Delicious Cheesy Potatoes Recipes Ultimate Comfort Food

Mmm, who can resist the creamy, gooey goodness of cheesy potatoes? Whether you’re craving a cozy weeknight dinner or planning your next potluck star, these 23 delicious recipes promise to deliver the ultimate comfort food experience. From classic casseroles to innovative twists, there’s a cheesy potato dish here to satisfy every craving. Let’s dive into these mouthwatering options that are sure to become your new favorites!

Loaded Cheesy Potato Casserole

Craving comfort food that’s easy to make and impossible to resist? This loaded cheesy potato casserole is your go-to for a hearty, crowd-pleasing dish that’s packed with flavor and texture.

Ingredients

• 2 lbs russet potatoes, peeled and diced (for even cooking)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup sour cream (full fat for creaminess)
• 1/4 cup unsalted butter, melted (or olive oil for a healthier twist)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 strips bacon, cooked and crumbled (for topping)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. Drain well.
3. In a large bowl, mix the heavy cream, sour cream, melted butter, garlic powder, salt, and pepper until combined.
4. Add the drained potatoes to the cream mixture and gently fold until the potatoes are fully coated.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it sit for 5 minutes before serving.
9. Top with crumbled bacon and sliced green onions before serving.

Serve this casserole hot for the ultimate gooey, cheesy experience. The crispy bacon and fresh green onions add a perfect contrast to the creamy potatoes. Try pairing it with a crisp salad or enjoy it as a standalone comfort dish.

Garlic Parmesan Cheesy Potatoes

Perfect for when you need a side dish that steals the show, these Garlic Parmesan Cheesy Potatoes are crispy, creamy, and packed with flavor. No fancy skills needed—just bold tastes and easy steps.

Ingredients

• 2 lbs russet potatoes, cubed (keep skins on for extra texture)
• 1/4 cup olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp paprika (for a smoky hint)
• 1/4 cup chopped parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy potatoes.
2. Toss the cubed potatoes with olive oil, minced garlic, salt, pepper, and paprika in a large bowl until evenly coated. Tip: Let the potatoes sit for 5 minutes after tossing to absorb the flavors.
3. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding to ensure they crisp up nicely.
4. Bake for 25 minutes, then flip the potatoes for even browning. Tip: Use a thin spatula to prevent breaking the potatoes.
5. Sprinkle the grated Parmesan cheese over the potatoes and bake for an additional 10 minutes, or until the cheese is melted and golden.
6. Garnish with chopped parsley before serving for a fresh contrast to the rich flavors. Tip: Serve immediately to enjoy the maximum crispiness.

Crispy on the outside and tender on the inside, these potatoes are a garlic lover’s dream. Try serving them alongside a juicy steak or as a hearty addition to your brunch spread.

Cheesy Bacon Ranch Potatoes

Zesty doesn’t even begin to cover it—these Cheesy Bacon Ranch Potatoes are your next obsession. Crispy, creamy, and loaded with flavor, they’re the ultimate side or snack.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)
• 6 slices bacon, chopped (thick-cut for extra crunch)
• 1 cup shredded cheddar cheese (sharp for bold flavor)
• 1/2 cup ranch dressing (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp ranch seasoning mix (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the halved baby potatoes with olive oil, ranch seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until golden and crispy.
4. While the potatoes roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels.
5. Remove the potatoes from the oven. Drizzle with ranch dressing, sprinkle with cooked bacon and shredded cheddar cheese.
6. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
7. Let cool for 2 minutes before serving to allow the flavors to meld.

Unbelievably good, these potatoes boast a perfect mix of crispy edges and tender centers. Serve them straight from the pan for a rustic touch, or garnish with fresh chives for a pop of color.

Slow Cooker Cheesy Potatoes

These Slow Cooker Cheesy Potatoes are your next lazy-day hero. Throw them in, forget about them, and come back to melty, cheesy perfection.

Ingredients

• 4 cups frozen hash browns (thawed for quicker cooking)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for vegetarian)
• 1 cup sour cream (light works too)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 cup unsalted butter, melted (salted is fine, adjust salt later)
• 1/2 tsp garlic powder (not garlic salt)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup green onions, chopped (for garnish, optional)

Instructions

1. Spray your slow cooker with non-stick spray for easy cleanup.
2. In a large bowl, mix hash browns, soup, sour cream, 1 1/2 cups cheese, melted butter, garlic powder, and pepper until well combined.
3. Transfer the mixture to the slow cooker, spreading it evenly.
4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until bubbly and potatoes are tender.
5. Sprinkle remaining 1/2 cup cheese on top, cover until melted, about 5 minutes.
6. Garnish with green onions before serving for a fresh crunch.

Here’s the deal: these potatoes are creamy, dreamy, and packed with cheesy goodness. Serve them straight from the pot with a side of crispy bacon or atop a bed of greens for a twist.

Cheesy Scalloped Potatoes

Whip up the ultimate comfort food with these Cheesy Scalloped Potatoes—creamy, dreamy, and packed with flavor. Perfect for any gathering or a cozy night in.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (use a mandoline for even slices)
• 2 cups heavy cream (for extra richness, try half-and-half)
• 1 1/2 cups shredded Gruyère cheese (sharp cheddar works too)
• 1/2 cup grated Parmesan cheese (for that golden crust)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (a pinch elevates the flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Layer half of the potato slices in the dish, slightly overlapping for even cooking.
3. Sprinkle half of the garlic, salt, pepper, and nutmeg over the potatoes.
4. Pour 1 cup of heavy cream evenly over the first layer.
5. Top with half of the Gruyère and Parmesan cheeses.
6. Repeat the layers with the remaining potatoes, seasonings, cream, and cheeses.
7. Cover with foil and bake for 45 minutes—this steams the potatoes to tenderness.
8. Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden.
9. Let it rest for 10 minutes before serving to allow the sauce to thicken.

Melt-in-your-mouth tender with a crispy, cheesy top, these potatoes are a showstopper. Serve alongside a crisp green salad or as the star of your holiday table.

Cheesy Potato Soup

Craving comfort in a bowl? This cheesy potato soup is your go-to for creamy, dreamy goodness that’ll have you coming back for seconds.

Ingredients

• 4 cups peeled and diced potatoes (Yukon Gold recommended for creaminess)
• 1/2 cup diced onion (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for punch)
• 4 cups chicken broth (vegetable broth works too)
• 1 cup heavy cream (for richness, half-and-half can sub)
• 2 cups shredded cheddar cheese (sharp for flavor)
• 1/4 cup butter (unsalted to control saltiness)
• 1/4 cup all-purpose flour (for thickening)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp paprika (smoked adds depth)

Instructions

1. Melt butter in a large pot over medium heat. Tip: Don’t let it brown.
2. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Sprinkle flour over veggies, stir to coat, cooking for 1 minute to remove raw taste.
4. Gradually whisk in chicken broth, ensuring no lumps. Tip: Cold broth helps.
5. Add potatoes, salt, pepper, and paprika. Bring to a boil, then simmer for 15 minutes or until potatoes are fork-tender.
6. Reduce heat to low, stir in heavy cream. Tip: Prevent curdling by tempering if needed.
7. Add cheddar cheese in batches, stirring until fully melted and smooth.
8. Serve hot. Garnish with extra cheese, green onions, or bacon bits for crunch.

Silky smooth with a sharp cheddar kick, this soup’s a hug in a bowl. Try dunking crusty bread or topping with crispy fried onions for extra oomph.

Cheesy Hash Brown Casserole

Unlock the ultimate comfort food with this cheesy hash brown casserole—crispy on top, gooey in the middle, and ridiculously easy to make.

Ingredients

• 1 (30 oz) package frozen shredded hash browns, thawed (squeeze out excess moisture for crispiness)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup sour cream (full-fat for creaminess)
• 1 (10.5 oz) can condensed cream of chicken soup (or mushroom for vegetarian)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup finely chopped onion (yellow for sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, mix the thawed hash browns, 1 1/2 cups of cheddar cheese, sour cream, condensed soup, melted butter, salt, pepper, and chopped onion until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
4. Sprinkle the remaining 1/2 cup of cheddar cheese on top for a golden, cheesy crust.
5. Bake for 45-50 minutes, or until the edges are bubbly and the top is golden brown. Let it sit for 5 minutes before serving to set.

Now, this casserole delivers a perfect crunch with every bite, thanks to the crispy top layer. Serve it hot with a dollop of sour cream or alongside your favorite breakfast meats for a hearty meal.

Cheesy Mashed Potatoes

Boldly upgrade your spud game with these creamy, dreamy cheesy mashed potatoes that’ll have everyone begging for seconds. No frills, just flavor-packed bites that stick to your ribs.

Ingredients

• 2 lbs Yukon Gold potatoes (peeled and quartered)
• 1/2 cup whole milk (warmed, for creamier texture)
• 4 tbsp unsalted butter (room temperature, for easy mixing)
• 1 cup sharp cheddar cheese (shredded, or mix cheeses for depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until potatoes are fork-tender.
3. Drain potatoes well and return to the pot. Let them sit for 1 minute to evaporate excess water.
4. Add butter to the potatoes. Mash until butter is fully incorporated.
5. Gradually add warm milk, continuing to mash until desired creaminess is achieved.
6. Fold in shredded cheddar cheese until evenly distributed and melted.
7. Season with salt and pepper. Stir to combine.

Velvety smooth with a sharp cheddar kick, these cheesy mashed potatoes are a side dish hero. Serve them piping hot with a sprinkle of extra cheese on top or mix in crispy bacon bits for a salty crunch.

Cheesy Potato Skins

Every bite of these Cheesy Potato Skins is a crispy, gooey delight. Perfect for game day or a cozy night in, they’re irresistibly easy to make.

Ingredients

• 4 large russet potatoes (scrubbed clean)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup sour cream (full fat for creaminess)
• 4 slices bacon, cooked and crumbled (save the grease for extra flavor)
• 2 green onions, thinly sliced (for a fresh crunch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Pierce the potatoes all over with a fork. Rub them with olive oil and sprinkle with salt. Bake directly on the oven rack for 50-60 minutes, until tender.
3. Let the potatoes cool for 10 minutes. Cut each in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell. Tip: Save the scooped-out potato for another use, like mashed potatoes.
4. Increase the oven temperature to 450°F. Brush the inside and outside of the potato skins with olive oil and place them skin-side up on the baking sheet. Bake for 10 minutes, then flip and bake for another 10 minutes until crispy.
5. Sprinkle the inside of each skin with cheddar cheese and bacon. Return to the oven for 2-3 minutes, just until the cheese melts.
6. Top with a dollop of sour cream and a sprinkle of green onions. Serve immediately for the best texture.

Absolutely bursting with flavor, these skins are crispy on the outside and loaded with cheesy goodness inside. Try serving them with a side of ranch or hot sauce for an extra kick.

Cheesy Potato Pancakes

Transform your leftover spuds into golden, crispy delights that’ll have everyone begging for seconds. These cheesy potato pancakes are the ultimate comfort food hack—quick, easy, and irresistibly delicious.

Ingredients

• 2 cups mashed potatoes (leftovers work great!)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/4 cup all-purpose flour (or gluten-free blend)
• 1 large egg, beaten (helps bind everything)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. In a large bowl, mix mashed potatoes, shredded cheddar cheese, flour, beaten egg, garlic powder, salt, and pepper until well combined.
2. Heat butter in a large skillet over medium heat until melted and slightly bubbly.
3. Scoop 1/4 cup portions of the potato mixture into the skillet, flattening each into a pancake shape with a spatula.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet—work in batches if needed.
5. Transfer cooked pancakes to a paper towel-lined plate to drain any excess butter. Tip: Keep them warm in a low oven (200°F) while you finish the rest.
6. Serve immediately for the best texture. Tip: A dollop of sour cream or applesauce on the side takes these to the next level.

Zesty and satisfying, these pancakes boast a crispy exterior with a melt-in-your-mouth cheesy center. Try stacking them high with a fried egg on top for a breakfast twist that’s sure to impress.

Cheesy Au Gratin Potatoes

Just when you thought potatoes couldn’t get any better, here comes Cheesy Au Gratin Potatoes to prove you wrong. Layer upon layer of creamy, cheesy goodness that’s bound to disappear the second it hits the table.

Ingredients

• 2 lbs russet potatoes, thinly sliced (use a mandoline for even slices)
• 2 cups heavy cream (for extra richness, try half-and-half)
• 1 1/2 cups shredded Gruyère cheese (sharp cheddar works too)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (a pinch elevates the flavor)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly.
2. In a medium saucepan, combine heavy cream, garlic, salt, pepper, and nutmeg. Heat over medium until just simmering, then remove from heat.
3. Layer half the potato slices in the prepared dish, slightly overlapping. Pour half the cream mixture over, then sprinkle with half the Gruyère and Parmesan.
4. Repeat with remaining potatoes, cream, and cheeses.
5. Cover with foil and bake for 45 minutes. Tip: Foil prevents the top from browning too quickly.
6. Remove foil and bake another 20-25 minutes, until top is golden and potatoes are tender when pierced with a fork.
7. Let stand 10 minutes before serving. Tip: This allows the sauce to thicken slightly.

Outrageously creamy with a crispy, cheesy crust, these potatoes are a showstopper. Serve alongside a crisp green salad to cut through the richness, or go all out with a steak dinner for the ultimate comfort meal.

Cheesy Potato Bake

Brace yourself for the ultimate comfort food showdown with this Cheesy Potato Bake. It’s crispy, creamy, and downright addictive.

Ingredients

• 2 lbs russet potatoes, thinly sliced (use a mandoline for even slices)
• 1 cup heavy cream (for extra richness, try half-and-half)
• 1 1/2 cups shredded cheddar cheese (sharp cheddar adds more flavor)
• 1/4 cup grated Parmesan cheese (for a crispy top)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. Layer half of the potato slices in the dish, overlapping slightly for even cooking.
3. Drizzle half of the melted butter over the potatoes, then sprinkle with half of the garlic powder, salt, and pepper.
4. Pour half of the heavy cream over the potatoes, ensuring it seeps between the layers.
5. Repeat the layering process with the remaining potatoes, butter, seasonings, and cream.
6. Cover the dish with aluminum foil and bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
7. Remove the foil, sprinkle the cheddar and Parmesan cheeses evenly over the top, and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
8. Let the bake rest for 5 minutes before serving to allow the layers to set.

Look at that golden, cheesy crust giving way to tender, creamy potatoes underneath. Serve it straight from the oven with a side of crisp green salad or as a hearty side to grilled meats.

Cheesy Potato Wedges

Let’s turn spuds into the ultimate snack with these crispy, cheesy potato wedges. Bold flavors and a golden crunch make these irresistible.

Ingredients

• 4 large russet potatoes (scrubbed clean, skins on for extra texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp paprika (for a smoky kick)
• 1/2 tsp salt (adjust to taste)
• 1 cup shredded cheddar cheese (sharp for maximum flavor)
• 1/4 cup chopped green onions (for a fresh finish)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut each potato into 8 wedges. Soak in cold water for 10 minutes to remove excess starch, then pat dry thoroughly.
3. Toss the wedges with olive oil, garlic powder, paprika, and salt until evenly coated. Tip: Use your hands to ensure every wedge gets seasoned.
4. Arrange wedges in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake another 20 minutes until golden and crispy.
5. Sprinkle shredded cheddar cheese over the hot wedges. Return to oven for 2-3 minutes just until the cheese melts.
6. Garnish with chopped green onions before serving. Tip: Serve immediately for the best texture.

Serve these wedges straight from the oven when the cheese is gloriously gooey. The contrast between the crispy edges and soft centers is unreal. Dunk in ranch or spicy mayo for an extra flavor punch.

Cheesy Potato Gratin

Hit play on comfort food perfection with this Cheesy Potato Gratin. Layers of tender potatoes, rich cream, and melty cheese bake into a golden, bubbly dream.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (use a mandoline for even slices)
• 1 1/2 cups heavy cream (substitute with half-and-half for a lighter version)
• 1 1/2 cups shredded Gruyère cheese (sharp cheddar works too)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (optional for a warm hint)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix the sliced potatoes with heavy cream, garlic, salt, pepper, and nutmeg until evenly coated.
3. Layer half of the potato mixture in the prepared dish, sprinkle with half of the Gruyère cheese, then repeat with remaining potatoes and cheese.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: This helps the potatoes cook through without drying out.
5. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. Tip: Let it rest for 5 minutes before serving for easier slicing.
6. For an extra crispy top, broil for the last 2-3 minutes. Keep an eye on it to prevent burning.

Dig into layers of creamy, cheesy goodness with a slight crunch on top. Perfect alongside a crisp salad or as a hearty side to your main dish.

Cheesy Potato Pierogi

Feast your eyes on this: Cheesy Potato Pierogi that’s all about that gooey, melty center wrapped in a tender, doughy hug. Perfect for when you’re craving comfort with a capital C.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup sour cream (for extra tender dough)
• 1 large egg
• 1/4 cup water (adjust as needed)
• 2 cups mashed potatoes (cooled, for filling)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup butter (melted, for frying)
• 1 small onion (finely chopped, for topping)

Instructions

1. In a large bowl, mix 2 cups flour, 1/2 cup sour cream, and 1 egg until crumbly.
2. Gradually add 1/4 cup water, kneading until a smooth dough forms. Tip: If dough sticks, add a bit more flour.
3. Cover dough with a towel; rest for 30 minutes to relax gluten.
4. Roll dough to 1/8-inch thickness on a floured surface; cut into 3-inch circles.
5. Mix 2 cups mashed potatoes and 1 cup cheddar cheese; place 1 tbsp filling in each circle.
6. Fold dough over filling, pressing edges to seal. Tip: Use a fork for a decorative edge.
7. Boil pierogi in salted water until they float, about 3-4 minutes.
8. In a skillet, melt 1/4 cup butter over medium heat; add boiled pierogi and 1 small chopped onion. Fry until golden, about 2-3 minutes per side. Tip: Don’t overcrowd the pan for even browning.

Now, these pierogi are crispy outside, creamy inside, with a buttery onion kick. Serve with a dollop of sour cream or apple sauce for a sweet twist.

Cheesy Potato Dumplings

Kick off your comfort food game with these cheesy potato dumplings—soft, pillowy, and loaded with gooey goodness. Perfect for a cozy night in or to impress at your next potluck.

Ingredients

• 2 cups mashed potatoes (cooled, for easier handling)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 cup grated cheddar cheese (sharp for more flavor)
• 1 egg (beaten, to bind the dough)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp butter (for frying, or any neutral oil)
• 1/4 cup breadcrumbs (for extra crunch, optional)

Instructions

1. In a large bowl, mix mashed potatoes, flour, cheddar cheese, egg, and salt until a dough forms. Tip: If the dough is too sticky, add a little more flour.
2. On a floured surface, roll the dough into a log and cut into 1-inch pieces. Tip: Keep your hands floured to prevent sticking.
3. Heat butter in a skillet over medium heat (350°F). Add dumplings in batches, avoiding overcrowding.
4. Fry for 3-4 minutes per side until golden brown. Tip: Press lightly with a spatula for even browning.
5. Optional: Sprinkle breadcrumbs over dumplings in the last minute of frying for added texture.

Cheesy potato dumplings are best served hot, with a crispy exterior giving way to a soft, cheesy center. Try them with a dollop of sour cream or atop a bed of greens for a twist.

Cheesy Potato Bread

Viral on every foodie’s feed, this Cheesy Potato Bread is your next kitchen project. **Melt** into its gooey center and **crunch** on its golden crust—every bite’s a mood.

Ingredients

• 2 cups mashed potatoes (leftovers work great)
• 3 cups all-purpose flour (plus extra for dusting)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 tbsp active dry yeast (proof in warm water first)
• 1 tsp salt (adjust to taste)
• 1/2 cup warm milk (110°F, not hotter)

Instructions

1. **Proof the yeast** in warm milk with a pinch of sugar until frothy, about 5 minutes.
2. **Mix** mashed potatoes, melted butter, and salt in a large bowl. Stir in the yeast mixture.
3. **Gradually add flour**, mixing until a dough forms. Tip: If sticky, add flour 1 tbsp at a time.
4. **Knead** on a floured surface for 8-10 minutes until smooth and elastic.
5. **Let rise** in a greased bowl, covered, in a warm place until doubled, about 1 hour.
6. **Punch down** dough, then **knead in cheese** until evenly distributed.
7. **Shape** into a loaf, place in a greased 9×5 inch pan, and let rise until puffy, about 30 minutes.
8. **Preheat oven** to 375°F. Bake for 25-30 minutes until golden brown. Tip: Tap the bottom for a hollow sound.
9. **Cool** on a wire rack before slicing. Tip: For extra shine, brush with melted butter right after baking.

Heavenly when warm, the cheese pulls apart in strings, and the potato keeps it moist. **Serve** with a dollop of sour cream or as the star of your next brunch spread.

Cheesy Potato Frittata

Just when you thought potatoes couldn’t get any better, we’re tossing them into a frittata with a generous sprinkle of cheese. This Cheesy Potato Frittata is your new go-to for a lazy brunch or a quick dinner—simple, satisfying, and packed with flavor.

Ingredients

• 2 cups diced potatoes (Yukon Gold preferred for creaminess)
• 1 tbsp olive oil (or any neutral oil)
• 6 large eggs
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 cup milk (whole milk for richness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup diced onions (optional for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add diced potatoes to the skillet, spreading them evenly. Cook for 10 minutes, stirring occasionally, until they start to soften.
4. If using, add diced onions to the skillet with the potatoes. Cook for another 5 minutes until onions are translucent.
5. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
6. Pour the egg mixture over the potatoes in the skillet. Sprinkle shredded cheddar cheese evenly on top.
7. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
8. Let the frittata cool for 5 minutes before slicing. This helps it set and makes slicing easier.

Every bite of this frittata is a perfect balance of fluffy eggs, tender potatoes, and melty cheese. Serve it with a side of avocado or a fresh salad for a complete meal that’s as nutritious as it is delicious.

Cheesy Potato Quesadilla

Never settle for boring snacks when you can whip up these Cheesy Potato Quesadillas in minutes. Packed with gooey cheese and crispy potatoes, they’re a game-changer for any meal.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture for crispiness)
• 1 cup shredded cheddar cheese (or mix for more flavor)
• 4 large flour tortillas (whole wheat works too)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp garlic powder (for a flavor kick)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add shredded potatoes to the skillet, spreading them out evenly. Cook for 5-7 minutes until golden and crispy, flipping halfway.
3. Sprinkle salt, garlic powder, and black pepper over the potatoes. Stir to combine, then remove from skillet.
4. Wipe the skillet clean and return to medium heat. Add remaining olive oil.
5. Place one tortilla in the skillet. Sprinkle half with cheese, top with potatoes, then more cheese. Fold tortilla over.
6. Cook for 2-3 minutes per side until golden and cheese melts. Repeat with remaining tortillas.
7. Let quesadillas cool for a minute before cutting. This prevents cheese from oozing out.

The crispy edges and melty center make every bite irresistible. Serve with sour cream or avocado for extra decadence.

Cheesy Potato Nachos

Dig into the ultimate game-day snack that’s crispy, cheesy, and downright addictive. These Cheesy Potato Nachos swap tortilla chips for golden potato slices, loaded with all your favorite toppings.

Ingredients

• 2 large russet potatoes, thinly sliced (use a mandoline for even slices)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp garlic powder
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños (fresh or pickled)
• 1/4 cup sour cream
• 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the potato slices with olive oil, salt, and garlic powder until evenly coated.
3. Arrange the slices in a single layer on the baking sheet, ensuring they don’t overlap.
4. Bake for 20 minutes, then flip each slice and bake for another 10 minutes until crispy and golden.
5. Sprinkle the shredded cheddar cheese evenly over the hot potato slices.
6. Return to the oven for 3-5 minutes, just until the cheese is melted and bubbly.
7. Top with diced tomatoes, sliced jalapeños, a dollop of sour cream, and chopped green onions.

Kick back and enjoy the crispy potato base that holds up to all the toppings without getting soggy. Perfect for sharing, but you might not want to.

Cheesy Potato Tacos

Yield to cheesy, crispy bliss with these potato tacos—your next obsession is here, and it’s loaded with melty goodness.

Ingredients

• 2 cups shredded potatoes (squeeze out excess moisture for crispiness)
• 1 cup shredded cheddar cheese (sharp for maximum flavor)
• 1/2 cup diced onions (sauté until translucent for sweetness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 small corn tortillas (warm them to prevent cracking)
• 1/2 cup sour cream (for serving, optional)
• 1/4 cup chopped cilantro (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onions to the skillet, sauté for 3 minutes until translucent.
3. Mix in shredded potatoes, salt, and black pepper, spreading evenly in the skillet.
4. Cook for 10 minutes without stirring to achieve a crispy bottom, then flip sections and cook for another 5 minutes.
5. Sprinkle cheddar cheese evenly over the potatoes, cover the skillet, and let it melt for 2 minutes.
6. Warm corn tortillas in a dry skillet for 30 seconds each side to make them pliable.
7. Divide the cheesy potato mixture among the tortillas, folding them into tacos.
8. Serve immediately with a dollop of sour cream and a sprinkle of chopped cilantro.

The tacos boast a perfect crunch outside with a gooey, savory center. Try drizzling with hot sauce or pairing with a crisp salad for a full meal.

Cheesy Potato Enchiladas

Bold flavors meet comfort in these cheesy potato enchiladas—packed with creamy spuds, melty cheese, and a kick of spice. Perfect for weeknights or feeding a crowd, they’re a guaranteed hit.

Ingredients

• 2 cups shredded potatoes (thaw if frozen)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 1/2 cup diced onions (yellow or white)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 cup red enchilada sauce (store-bought or homemade)
• 6 corn tortillas (warmed to prevent cracking)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onions, cook until translucent, about 3 minutes.
3. Add shredded potatoes, chili powder, cumin, and garlic powder. Cook for 5 minutes, stirring occasionally, until potatoes are tender.
4. Warm tortillas in a dry skillet for 10 seconds each side to make them pliable.
5. Fill each tortilla with the potato mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
6. Pour enchilada sauce evenly over the top. Sprinkle remaining cheese.
7. Bake for 20 minutes, until cheese is bubbly and slightly golden.
8. Garnish with chopped cilantro before serving.

Loaded with creamy potatoes and oozy cheese, these enchiladas offer a satisfying bite with every forkful. Try serving with a dollop of sour cream or a side of avocado slices for extra richness.

Cheesy Potato Pizza

Absolutely nobody asked for a mashup this delicious, but here we are. Cheesy Potato Pizza is the carb-on-carb dream you didn’t know you needed—crispy, creamy, and ridiculously easy.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 cup mashed potatoes (leftovers work great)
• 1 cup shredded mozzarella cheese (or mix in some cheddar for extra flavor)
• 1/2 cup sour cream (for tang, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp garlic powder (fresh minced garlic works too)
• Salt and pepper to taste (don’t skip, potatoes need it)
• 2 tbsp chopped chives (for garnish, optional but pretty)

Instructions

1. Preheat your oven to 475°F. Hotter oven = crispier crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Thinner = crispier, thicker = chewier.
3. Brush the dough with olive oil. This keeps the crust from getting soggy under the toppings.
4. Spread mashed potatoes evenly over the dough, leaving a small border for the crust.
5. Sprinkle garlic powder, salt, and pepper over the potatoes. Taste as you go—potatoes can handle it.
6. Top with shredded mozzarella cheese. More cheese = more better, but don’t overload.
7. Bake for 12-15 minutes, or until the crust is golden and cheese is bubbly and slightly browned.
8. Remove from oven and let cool for 2 minutes. This prevents cheese burn and sets the toppings.
9. Dollop with sour cream and sprinkle with chives before slicing. Serve immediately for maximum crispness.

Perfectly crispy crust meets creamy potatoes and melty cheese in every bite. Try adding crispy bacon bits or a drizzle of hot honey for a sweet-spicy kick.

Conclusion

Whether you’re craving a cozy side dish or a hearty main, our roundup of 23 Delicious Cheesy Potatoes Recipes offers the ultimate comfort food solutions. Each recipe promises to delight your taste buds and warm your heart. We’d love to hear which cheesy potato dish becomes your favorite—don’t forget to leave a comment and share this article on Pinterest to spread the cheesy joy!