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Diced Cheesy Potatoes

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!
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
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