Diced Cheesy Potatoes

There’s something about Diced Cheesy Potatoes that instantly brings me back to family gatherings in the winter. Every holiday season, my relatives and I would gather in the kitchen, the aroma of melted cheese and buttery goodness wafting through the air. As a kid, I remember sneaking bits of the crispy topping when no one was looking, eagerly waiting for the moment we could all sit down together and dig in. This dish has a way of warming not just the stomach but the heart. Whether it’s Thanksgiving or a cozy dinner at home, these potatoes have become a staple that brings everyone together over comfort food.

What’s In This Diced Cheesy Potatoes

This recipe’s ingredients come together to create a rich and comforting dish. The key players include Yukon gold potatoes for their creamy texture, sharp cheddar cheese for that unmistakable cheesy flavor, and sour cream to add a touch of tanginess. Each component plays a vital role in achieving the perfect blend of flavors and textures.

• 4 pounds Yukon gold potatoes, peeled and chopped into 1/2-inch pieces (about 9 cups): These potatoes are the star of the show, providing a creamy base that absorbs all the delicious flavors.
• 1 tablespoon salt for boiling: Essential for seasoning the potatoes while they cook.
• 6 tablespoons unsalted butter: Adds richness and flavor to the sauce.
• 1/3 cup all-purpose flour: Helps thicken the cheese sauce, giving it that desirable creamy consistency.
• 2 cups milk: Brings creaminess to the sauce while helping to balance the flavors.
• 1 14.5 oz. can low sodium chicken broth: Enhances the savory profile of the dish.
• 1 tablespoon cornstarch: Used to help thicken the sauce even further.
• 1 1/2 teaspoons Dijon mustard: Adds depth and a subtle tang.
• 1 teaspoon Worcestershire sauce: Provides a unique flavor that complements the cheese.
• 2 tablespoons chopped fresh chives or 2 teaspoons dried: Adds a fresh touch and a bit of color.
• 2 teaspoons each of chicken bouillon and dried parsley: Elevate the overall flavor of the potatoes.
• 1 1/2 teaspoons salt: Essential for seasoning the entire dish.
• 1 teaspoon each of onion powder and garlic powder: Enhance the savory aroma and taste.
• 1/2 teaspoon pepper: Adds a mild kick.
• Pinch of cayenne: For those who enjoy a hint of heat.
• 2 cups freshly shredded sharp cheddar cheese (semi-packed): The key ingredient that makes this dish cheesy and delicious.
• 3 oz. freshly shredded Gruyere cheese: Adds a nutty flavor that complements the cheddar.
• 1 cup sour cream: Adds creaminess and a subtle tang.
• 3/4 cup panko breadcrumbs: For a crunchy topping that contrasts nicely with the creamy potatoes.
• 1 tablespoon butter: Used for the panko topping.
• 1 tablespoon olive oil: Also used for the panko topping.
• Fresh parsley (optional for garnish): Adds color and freshness for presentation.

Recipe Steps for Diced Cheesy Potatoes

Making Diced Cheesy Potatoes is a rewarding culinary adventure. Just follow these steps, and soon enough, you’ll have a delicious dish to share with your loved ones. Let’s get cooking!

1. Measure the sour cream: Before you begin preparing the potatoes, make sure to measure the sour cream so it can come to room temperature. This will help it blend smoothly into the sauce later.
2. Boil the potatoes: In a large pot or Dutch oven, add the chopped potatoes and cover them with cold water, ensuring it’s about an inch above the potatoes. Bring it to a boil, then add one tablespoon of salt. Keep boiling until the potatoes are fork-tender, around 4 to 5 minutes after boiling. Drain them in a colander.
3. Preheat the oven: While the potatoes are cooking, preheat your oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray and set it aside.
4. Make the sauce: In a Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook while stirring for about 2 minutes. Reduce the heat to low and gradually whisk in the milk and 1 ½ cups of chicken broth. In a small bowl, whisk the cornstarch with the remaining chicken broth, then add it to the pot along with the Dijon mustard, Worcestershire sauce, chives, chicken bouillon, and spices.
5. Thicken the sauce: Bring the sauce to a gentle simmer while whisking constantly for about 5 minutes, or until it thickens to your desired consistency.
6. Add the cheeses: Turn off the heat and whisk in the cheddar cheese a handful at a time until melted, followed by the Gruyere. If the cheese isn’t melting smoothly, return the heat to low while whisking. Once melted, stir in the sour cream until well-blended, then gently fold in the cooked potatoes. Adjust seasonings if necessary.
7. Assemble the dish: Transfer the cheesy potato mixture to the prepared baking dish, spreading it into an even layer. Top with one cup of shredded cheddar for that extra cheesy goodness.
8. Bake: Cover the casserole with foil and place it in the oven. Bake at 350°F for 25 minutes, until hot and bubbly and the cheese is melted. Let it rest uncovered for about 10 minutes before serving.
9. Make the panko topping: While the casserole is baking, melt the remaining butter and olive oil together in a skillet over medium heat. Add the panko breadcrumbs and stir to coat. Cook until the crumbs are golden brown, then sprinkle evenly over the baked potatoes.
10. Garnish and serve: If desired, garnish with fresh parsley before serving for a pop of color. Enjoy!

Making Adjustments

There’s always room for adjustments when it comes to cooking. Whether you want to make it healthier or add personal touches, here are some tips for customizing Diced Cheesy Potatoes.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
• Freezing: You can freeze the casserole before baking. Just cover it tightly with foil and store it for up to two months. Bake from frozen, adding extra time.
• Pairing: This dish pairs beautifully with grilled chicken or roasted vegetables. It’s a great way to balance the richness of the potatoes.
• Garnishing: Consider adding toppings like crispy onions or herbs for added flavor and texture.
• Spice Level: For a kick, add diced jalapeños or a sprinkle of cayenne. Adjust to your preference!
• Vegetarian Option: Keep it vegetarian by substituting vegetable broth for chicken broth.

What Complements This Diced Cheesy Potatoes

When serving Diced Cheesy Potatoes, think of side dishes that balance out the richness. Here are some great options:

• Roasted Vegetables: A mix of seasonal roasted vegetables like carrots, brussels sprouts, and asparagus pairs perfectly.
• Salads: A crisp green salad with a light vinaigrette offers a refreshing contrast to the creamy potatoes.
• Grilled Chicken: Simple grilled chicken breast seasoned with herbs makes a wonderful main dish alongside.
• Holiday Meals: These potatoes are a showstopper at Thanksgiving or Christmas dinners, serving as a comforting side.
• Potato Bar: Create a fun potato bar with various toppings like sour cream, chives, and cheese for a casual gathering.
• Picnics: They can be enjoyed warm or cold, making them a great option for picnics or potlucks.

FAQ

Conclusion

Diced Cheesy Potatoes are more than just a side dish; they’re a comforting reminder of family gatherings and warm kitchens. I encourage you to try this recipe and discover how it can bring joy to your meals. Whether it’s a special occasion or a cozy night in, these potatoes are sure to please everyone at the table.

Diced Cheesy Potatoes

The ultimate comfort food, Diced Cheesy Potatoes are creamy, cheesy, and perfectly baked to golden perfection. This easy weeknight dinner warms the heart and satisfies the cravings of everyone at the table. Make it tonight!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 420 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Blender
• Oven
• Peeler
• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 4 pounds Yukon gold potatoes peeled and chopped into 1/2-inch pieces (about 9 cups)
• 1 tablespoon salt for boiling
• 6 tablespoons unsalted butter (may sub half olive oil)
• 1/3 cup all-purpose flour
• 2 cups milk
• 1 14.5 oz. can low sodium chicken broth (1 ¾ cups)
• 1 tablespoon cornstarch
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped fresh chives or 2 tsps dried
• 2 teaspoons chicken bouillon
• 2 teaspoons dried parsley
• 1 1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 pinch cayenne
• 2 cups freshly shredded sharp cheddar cheese (semi-packed)
• 3 oz. freshly shredded Gruyere cheese (1 packed cup)
• 1 cup sour cream
• 1 cup freshly shredded sharp cheddar cheese
• 3/4 cup panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 fresh parsley fresh parsley (optional for garnish)

Instructions

 

• Measure the sour cream: Before you begin preparing the potatoes, make sure to measure the sour cream so it can come to room temperature. This will help it blend smoothly into the sauce later.
• Boil the potatoes: In a large pot or Dutch oven, add the chopped potatoes and cover them with cold water, ensuring it’s about an inch above the potatoes. Bring it to a boil, then add one tablespoon of salt. Keep boiling until the potatoes are fork-tender, around 4 to 5 minutes after boiling. Drain them in a colander.
• Preheat the oven: While the potatoes are cooking, preheat your oven to 350°F. Lightly spray a 9x13 baking dish with nonstick cooking spray and set it aside.
• Make the sauce: In a Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook while stirring for about 2 minutes. Reduce the heat to low and gradually whisk in the milk and 1 ½ cups of chicken broth. In a small bowl, whisk the cornstarch with the remaining chicken broth, then add it to the pot along with the Dijon mustard, Worcestershire sauce, chives, chicken bouillon, and spices.
• Thicken the sauce: Bring the sauce to a gentle simmer while whisking constantly for about 5 minutes, or until it thickens to your desired consistency.
• Add the cheeses: Turn off the heat and whisk in the cheddar cheese a handful at a time until melted, followed by the Gruyere. If the cheese isn't melting smoothly, return the heat to low while whisking. Once melted, stir in the sour cream until well-blended, then gently fold in the cooked potatoes. Adjust seasonings if necessary.
• Assemble the dish: Transfer the cheesy potato mixture to the prepared baking dish, spreading it into an even layer. Top with one cup of shredded cheddar for that extra cheesy goodness.
• Bake: Cover the casserole with foil and place it in the oven. Bake at 350°F for 25 minutes, until hot and bubbly and the cheese is melted. Let it rest uncovered for about 10 minutes before serving.
• Make the panko topping: While the casserole is baking, melt the remaining butter and olive oil together in a skillet over medium heat. Add the panko breadcrumbs and stir to coat. Cook until the crumbs are golden brown, then sprinkle evenly over the baked potatoes.
• Garnish and serve: If desired, garnish with fresh parsley before serving for a pop of color. Enjoy!

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
• Tip 2: You can freeze the casserole before baking. Just cover it tightly with foil and store it for up to two months. Bake from frozen, adding extra time.
• Tip 3: This dish pairs beautifully with grilled chicken or roasted vegetables. It's a great way to balance the richness of the potatoes.
• Tip 4: Consider adding toppings like crispy onions or herbs for added flavor and texture.
• Tip 5: For a kick, add diced jalapeños or a sprinkle of cayenne. Adjust to your preference!
• Tip 6: Keep it vegetarian by substituting vegetable broth for chicken broth.

Keyword Cheesy Potato Casserole, comfort food, Diced Cheesy Potatoes, Easy Side Dish

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.