Cheesy potatoes are a classic comfort food that brings warmth and satisfaction to any meal. This vegetarian version is both rich and hearty, perfect for those who crave indulgence without the meat.
Whether you’re preparing a family dinner, a potluck dish, or simply want a cozy side to complement your main course, this recipe is a winner. The creamy cheese sauce combined with tender potatoes delivers a luscious texture and flavor that everyone will love.
What makes this recipe stand out is its simplicity and versatility. You’ll find it easy to prepare with everyday ingredients, and it’s customizable to suit your taste preferences.
Plus, it’s a great way to sneak in some veggies while still keeping the dish delightful and satisfying. Let’s dive into the world of cheesy goodness with this vegetarian cheesy potatoes recipe that will soon become a staple in your kitchen!
Why You’ll Love This Recipe
Cheesy potatoes offer a perfect balance of creamy, savory, and slightly crispy textures. The melted cheese blankets the tender potatoes, creating an irresistibly comforting dish.
It’s vegetarian-friendly, making it accessible to a wide range of diets, and it’s customizable with different cheese types and herbs.
This recipe is straightforward and requires minimal prep time, yet yields a rich and flavorful result. It’s ideal for weeknight dinners, holiday gatherings, or anytime you want a hearty side dish.
Plus, leftover cheesy potatoes reheat beautifully, making meal prep easier.
Whether you’re a seasoned home cook or a beginner, this cheesy potatoes recipe helps you create a delicious, satisfying dish that the whole family will enjoy.
Ingredients
- 3 pounds russet potatoes, peeled and diced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives or parsley (optional, for garnish)
Equipment
- Large pot for boiling potatoes
- Colander
- Medium saucepan
- Whisk
- Large mixing bowl
- 9×13 inch baking dish
- Oven mitts
- Cheese grater (if shredding cheese from blocks)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the baking dish with butter or non-stick spray.
- Prepare the potatoes: Peel and dice the russet potatoes into bite-sized pieces. Place them in a large pot, cover with cold water, and add a pinch of salt.
- Boil the potatoes</strong until just tender, about 10-12 minutes. Be careful not to overcook them, as they will continue cooking in the oven. Drain the potatoes and set aside.
- Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook, whisking constantly, for about 2 minutes until lightly golden.
- Slowly add milk</strong while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens, about 5 minutes.
- Remove from heat</strong and stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Gradually add the cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and smooth.
- Combine potatoes and cheese sauce: In a large mixing bowl, gently fold the cooked potatoes into the cheese sauce, ensuring each piece is coated.
- Transfer the mixture</strong to the prepared baking dish, spreading it evenly.
- Bake uncovered</strong for 25-30 minutes, until bubbly and the top is golden brown.
- Garnish</strong with chopped fresh chives or parsley before serving for a pop of color and freshness.
Tips & Variations
“For extra crunch, sprinkle breadcrumbs mixed with melted butter on top before baking.”
Feel free to experiment with different cheeses like Gruyère, Monterey Jack, or even a spicy pepper jack for a twist. Adding sautéed mushrooms, caramelized onions, or roasted red peppers can boost flavor and texture.
If you want a lighter version, swap whole milk for 2% or use a blend of milk and vegetable broth. For a vegan take, try plant-based cheeses and a non-dairy milk substitute, though the texture will vary.
Leftovers reheat well in the microwave or oven, but adding a splash of milk when reheating can help maintain creaminess.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 15g |
| Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 28g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 450mg |
Serving Suggestions
This cheesy potatoes dish pairs beautifully with a fresh green salad or steamed vegetables to balance the richness. For a protein boost, serve alongside grilled tofu, tempeh, or your favorite vegetarian protein source.
Looking for more delicious vegetarian recipes? Try Thelma Sanders Squash Recipe for a vibrant vegetable side, or indulge your sweet tooth afterward with the creamy Peanut Butter Gelato Recipe.
Conclusion
Cheesy potatoes are a timeless dish that never fails to comfort and satisfy. This vegetarian recipe takes simple ingredients and transforms them into a luscious, cheesy delight perfect for any occasion.
The creamy sauce, tender potatoes, and golden crust deliver a symphony of textures and flavors in every bite.
Whether you’re cooking for family, friends, or just yourself, this recipe is easy to make and sure to impress. Plus, it pairs well with a variety of dishes, making it a versatile addition to your recipe collection.
For more hearty recipes that cater to diverse tastes, check out our Bariatric Meatloaf Recipe and the tangy Pickled Cherry Pepper Recipe.
Enjoy your cheesy potatoes and happy cooking!
📖 Recipe Card: Cheesy Potatoes Recipe Vegetarian
Description: A creamy and cheesy potato casserole perfect for a comforting vegetarian meal. Easy to prepare and packed with flavor.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 4 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup melted butter
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed cornflakes (optional topping)
Instructions
- Preheat oven to 350°F (175°C).
- Boil diced potatoes until tender, about 10 minutes, then drain.
- In a large bowl, mix potatoes, sour cream, melted butter, milk, garlic powder, salt, and pepper.
- Fold in shredded cheddar cheese and chopped green onions.
- Transfer mixture to a greased baking dish.
- Sprinkle crushed cornflakes evenly on top, if using.
- Bake uncovered for 35-40 minutes until golden and bubbly.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 280 kcal | Protein: 9 g | Fat: 15 g | Carbs: 28 g
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