Creamy Potato Cheese Bake (Printable)

Tender potatoes layered and baked with rich cheese and creamy sauce in a hearty dish.

# What You'll Need:

→ Vegetables

01 - 3.3 lbs russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, finely chopped

→ Dairy

03 - 2 cups shredded cheddar cheese
04 - 1 cup whole milk
05 - 1 cup heavy cream
06 - 3 tablespoons unsalted butter

→ Pantry

07 - 2 tablespoons all-purpose flour
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper
10 - 0.5 teaspoon garlic powder
11 - 0.25 teaspoon ground nutmeg (optional)

→ Toppings

12 - 0.25 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh chives or parsley

# How To Make It:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Melt butter in a medium saucepan over medium heat. Add onions and sauté until softened, about 3 to 4 minutes.
03 - Stir in flour and cook, stirring constantly, for 1 minute.
04 - Whisk in milk and cream gradually. Simmer until sauce thickens, about 3 to 4 minutes. Season with salt, pepper, garlic powder, and nutmeg.
05 - Remove from heat and stir in 1.5 cups of shredded cheddar until melted and smooth.
06 - Arrange half of the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes.
07 - Place remaining potatoes on top, then cover with the rest of the cheese sauce.
08 - Sprinkle with remaining 0.5 cup cheddar cheese and Parmesan cheese.
09 - Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes until golden and bubbling.
10 - Let rest for 10 minutes before garnishing with chives or parsley and serving.

# Tips from dashanddishes:

01 -
  • It comes together in under 20 minutes of prep, then the oven does the heavy lifting while you actually get to relax.
  • The creamy sauce doesn't break or separate—it stays silky and clings to every potato slice in the best way.
  • It's the kind of dish that tastes like you spent all day cooking but feels completely effortless.
02 -
  • If your sauce looks grainy or separated, it usually means the heat was too high or the cheese was added too fast—next time whisk slowly and keep the flame medium.
  • Slice your potatoes as thin and evenly as you possibly can; thick or uneven slices mean some will be crunchy while others turn to mush.
  • Don't skip the resting period at the end—it makes such a difference in how the casserole holds together when you scoop it out.
03 -
  • Slice your potatoes with a mandoline or the thin-slicing blade on a box grater if you have one—uniform thickness means everything cooks at the same rate.
  • Make the sauce while your potatoes are being prepped so you can assemble and get the dish into the oven while everything is still warm and works together smoothly.

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