Layers upon layers of thinly sliced potatoes in a creamy cheese sauce and extra cheese on top for the ultimate cheesy potato casserole side dish!
I grew up on scalloped potatoes (cheesy potato casserole), either homemade or from a box. Homemade was actually semi-homemade and still one of my absolute favorite recipes from Mom.
The boxed version is vividly in my mind. I can totally remember the crisp dehydrated potatoes and that powder that would be turned into a cheese sauce!
Now I’m the one slaving in the kitchen to get dinner on the table and this is a recipe I’m sure my momma would love!
Ummmm, it’s got butter, cream, sour cream and cheese. Yeah, it’s one of those you’d-better-eat-salad-the-rest-of-the-week recipes.
BUT YOU GUYS!!
These potatoes are true love! They are just that good!
Would you like a Semi-Homemade Cheesy Potatoes recipe?
Just click comment and let us know!
I was recently scrolling through Instagram and watched a few stories about Tillamook at the Feast food festival in Portland, Oregon.
I was actually homesick for it!
Have you all been to Washington or Oregon? Even the air smells and feels different, cleaner and fresher somehow and I’m aching to get back there.
Do you know what would be AMAZING!
We should do some kind of reader giveaway. We could meet you and your travel partner in Oregon and tour Tillamook together!!!
Tillamook, Oregon is one of the most beautiful places and the Creamery should be on your bucket list.
Yes, I know what I just said.
But I’m not alone, people even get married at Tillamook.
They’ve totally revamped everything from the looks to the food and you really will not regret a trip there.
There’s truly something different about Tillamook products. Their cheese is made with experts who are continually sampling and testing to make sure that the cheese is perfect.
The milk comes from Oregon dairies that have the highest standards. (NO, REALLY. I’ve personally visited local Tillamook family farms many times and along with a veterinarian who explained everything and allowed us to ask 1 million questions.)
Look, our obsession is real. Our friends, neighbors and family are all obsessed too. No, really you should hear everyone text us that they can’t buy other brands now, lol!
TRIPLE DOG DARE YOU…
Test the store brand against Tillamook, I triple dog dare you.
- Buy a few cheeses
- Put them all on a big platter with numbers.
- Invite the neighbors over for a fun tasting.
- See who wins and then cook up something cheesy like this Grilled Cheese or let everyone build their own.
- It’s creamier
- Better meltability especially if you buy the Farmstyle Thick Cut Shredded Cheese
- Far superior in taste
- Texture is spot on when you take a bite (no weird crumbles in your mouth)
I mean, I could go on and on, but you know I’m right.
So let’s get to the recipe. And yes, yes I did try it with other cheeses and guess what, the cheese sauce was not as good.
Can You Make Cheesy Potatoes Ahead of Time?
You can totally prep this cheesy potato casserole ahead of time. Just prep it and put foil over the top in the fridge until you’re ready to bake.
Add 10 extra minutes of baking with foil on if you go straight from fridge to
3 Problems with Cheesy Potatoes Solved
- Potatoes are greasy- This is because you used an off brand, low quality of cheddar cheese. Not all cheese is made equally and so you want to look for Tillamook which has the highest quality for store bought cheese and will ensure that your sauce turns out cheesy, not greasy.
- Potatoes not done all the way through- The potatoes were sliced too thick or not baked for long enough. You won’t hurt this dish by baking the full two hours, just keep the foil on until you’re ready to go so the top of the cheese isn’t ruined.
- The cheese sauce isn’t cheesy- It’s a quality and size issue here. Quality means the cheese has broken down and size does matter. When you want the gooey, cheesy, meltability thing going on you’re going to want to choose a Tillamook Farmstyle Thick Cut Shreds bag as it melts down the absolute best!
Hey also, shhhhhh Tillamook has the best flavor. Cade and I are weirdos and we tested everything side by side.
You’ve got one oven and 5.2 billion recipes; turkey, baked macaroni and cheese, rolls and cheesy potatoes that all need to go in the oven.
FORGET ABOUT IT!
Make Ahead Thanksgiving Side
This is a make ahead Thanksgiving side dish!
Are you as excited as I am?
Here’s what you do:
- Make the potatoes without the cheese on top and cover them in foil.
- Bake until halfway done.
- Set aside to cool and store in the fridge.
- The next day, bake the rolls and get them out of the way.
- Side by side bake the mac n cheese and potatoes which now have their cheese on top.
- They need half the time and you are moving on to other things!
How to Thicken Cheese Sauce
A good thick cheese sauce is made with cream and flour which will help to thicken things up, but the truth is you really need a good cheese.
Tillamook Farmstyle Thick Cut Shreds has more substance to a higher quality of cheese which will leave you with a cheesier sauce that doesn’t curdle and go grainy.
Let’s break down some issues:
Why is My Cheese Sauce Lumpy?
Why did my cheese sauce curdle or become gritty? There’s a simple answer, you probably used low quality cheese and heated the mixture too quickly.
A cheese sauce should have the cheese slowly added to a mixture that is simmering, not boiling. This causes your cheese to break down and you won’t have a silky sauce.
Will Cheese Sauce Thicken in the Oven?
You might be tempted to mix the cheesy potato casserole all together and let the heat of the oven thicken your cheese sauce and while it will help a bit you really need to make your cheese sauce stove top first.
How to Make Cheese Sauce WITHOUT Flour
Because the cheese is the most important product you can actually use cornstarch instead of flour so it’s gluten free.
Toss your cheese in the cornstarch before whisking it into the sauce.
Which Cheeses to Use for Cheese Sauce
You can really use any cheeses for a cheese sauce depending on what flavor you’re looking for.
Before we leave you with our favorites can we suggest that you pick stronger cheeses? A medium is great for a grilled cheese or turkey sandwich but in cheesy potatoes or macaroni and cheese you need something that won’t be lost in the cream.
Here’s our favorites- we prefer to stick with thick cut shreds from Tillamook, a cheese sauce turns out better with that size and quality, but for those who aren’t able to get the shreds we still recommend Tillamook but just grate a loaf.
- Pepper Jack Cheese
- Sharp Cheddar Cheese
- Extra Sharp Cheddar Cheese
- Cheddar Jack or Monterey Jack Cheese
- Hot Habanero Jack Cheese
What Potatoes to Use in Cheesy Potatoes
You should pick your potato based on the type of recipe you’re making.
A potato casserole is best made with Russet potatoes which will stand up to the baking time and sauce as well as release extra starches no help thicken things up.
If you’re just making potatoes and pouring the sauce over the top to eat versus layering you can use new potatoes, sliced in half and roasted. IT’S SO GOOD!
This is the perfect side for Thanksgiving Turkey or a delicious Christmas Ham, but no matter why you make them why don’t you show us! Tag #ohsweetbasil and #Tillamook on instagram and let’s see what you make! BONUS! We will choose some recipes to share on our channel!
The Ultimate Cheesy Potatoes
- 5 Pounds Russet Potatoes Peeled and sliced thin
- 1 Onion Yellow, Minced
- 8 Cloves Garlic Minced
- 4 Tablespoons Butter unsalted
- 1/4 Cup Flour
- 1 Dash Nutmeg
- 1 1/2 Cups Chicken Broth Vegetable works too
- 1 1/2 Cups Heavy Cream
- 1 Tablespoon Salt
- 1 Teaspoon Pepper Fresh Ground Black
- 1 Teaspoon Montreal Chicken Seasoning
- 8 Ounces Sour Cream Tillamook
- 2 1/4 Cups Cheddar Jack Cheese Tillamook Farmstyle, Thick Cut, shredded
- 2 1/4 Cups Sharp Cheddar Cheese Tillamook Farmstyle Thick Cut, shredded
- 1 Cup Parmesan Fresh Grated
- Preheat oven to 400° and spray a 3qt baking dish with a non stick spray. Set aside.
- Peel and thinly slice potatoes, approximately 1/8-1/4" thick. Set aside.
- In a large saucepan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes or until tender.
- Sprinkle flour and nutmeg over onion mixture, stir and cook for a couple minutes.
- Pour the broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and add a cup of each cheese, stirring to combine.
- Layer 1/3 of the potato slices in a sprayed baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
- Top with 1/3 of the Parmesan, 1/3 cheddar jack cheese and 1/3 of sharp cheddar cheese.
- Repeat layering 2 more times ending with cheddar cheese and a sprinkle of parmesan. Cover with foil and place in oven. Cook for 1 1/2 - 2 hours, until potatoes are tender.
- About 15 - 20 minutes prior to potatoes being done, remove the foil to brown the cheese. Remove from oven, let sit for about 15 minutes to bring the temperature down.
- Serve with a sprinkle of fresh parsley if desired.