Creamy Cheesy Baked Potatoes
Introduction
This comforting potato casserole is rich, creamy, and packed with cheesy flavor. Thin slices of potatoes are baked in a smooth cheese sauce until tender and golden. It’s a perfect side dish for family dinners, holidays, or any cozy meal.
Ingredients
4–5 medium potatoes, thinly sliced
1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
1 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Optional: 1/4 cup grated Parmesan cheese for topping
Optional: chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish with butter or cooking spray.
- Wash and slice the potatoes into thin rounds.
- Arrange the potato slices evenly in the baking dish.
- In a bowl, mix the cream soup, milk, melted butter, garlic powder, onion powder, salt, pepper, and shredded cheddar cheese.
- Pour the creamy mixture evenly over the potatoes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil, sprinkle Parmesan cheese on top (optional), and bake another 15–20 minutes until the potatoes are tender and the top is golden.
- Let rest for 5 minutes before serving.
Method
The potatoes cook slowly in the creamy cheese sauce, absorbing flavor while becoming tender. Baking covered first keeps the moisture inside, while the final uncovered bake creates a lightly golden, cheesy top.
Nutrition (approximate per serving)
Calories: 260
Protein: 8 g
Carbohydrates: 28 g
Fat: 13 g
Benefits
Potatoes provide potassium and energy.
Cheese adds calcium and protein.
A filling and satisfying comfort dish.
Tips
Slice the potatoes thinly so they cook evenly.
Add cooked bacon bits or diced onions for extra flavor.
Use mozzarella or Monterey Jack for a different cheese taste.
Conclusion
Creamy Cheesy Baked Potatoes are a simple but delicious comfort food. With tender potatoes and a rich cheese sauce, this dish is guaranteed to be a favorite at the dinner table.