If you’re craving something warm, rich, and irresistibly cheesy, this Cheesy Layered Potatoes with Creamy Buttery Sauce recipe is your ticket to pure comfort. Imagine tender layers of potatoes baked in a luscious sauce that’s both creamy and buttery, finished with a golden, bubbling cheese topping. This dish captures everything we love about cozy, homemade meals — it’s simple, satisfying, and crowd-pleasing. I tried this with a mix of sharp cheddar and mozzarella, and the results were heavenly. It’s perfect as a side dish for a roast dinner or even as the star of your meal paired with a crisp salad. Whether you’re cooking for family gatherings or just want something indulgent for a quiet night in, this recipe promises comfort in every bite.
Why You’ll Love This Recipe
This dish combines silky layers of thinly sliced potatoes with a rich, creamy sauce that’s loaded with buttery flavor. It’s easy to prepare, versatile, and works beautifully for any occasion. Plus, it’s one of those recipes that tastes even better the next day if you have any leftovers.
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Cheesy Layered Potatoes with Creamy Buttery Sauce (The Ultimate Comfort Dish)
- Total Time: 1 hr 25 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
These Cheesy Layered Potatoes are pure comfort food — tender slices of potatoes baked in a creamy, buttery sauce and topped with melted cheese. Perfectly golden and rich, they make an irresistible side dish for any meal or holiday table.
Ingredients
- 2 lbs (900g) russet or Yukon gold potatoes, thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cream, stirring constantly until the sauce thickens (about 3–5 minutes).
- Remove from heat and stir in garlic powder, onion powder, salt, pepper, 1 cup cheddar, and 1/4 cup Parmesan until melted and smooth.
- Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
- Repeat with the remaining potatoes and sauce, ensuring all slices are coated.
- Top with the remaining cheddar and Parmesan cheeses.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes, or until the top is golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with chopped parsley.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- Substitute Gruyère or mozzarella for a different cheesy flavor.
- Add cooked bacon, ham, or caramelized onions for extra richness.
- Perfect side for roast chicken, steak, or holiday dinners.
- Prep Time: 20 mins
- Cook Time: 1 hr 5 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes – Use russet or Yukon gold potatoes for the best texture. They hold their shape beautifully while turning soft and tender during baking.
Butter – Unsalted butter adds richness and a smooth, silky base for the sauce. It also gives the top layer a delicious golden crust.
Heavy Cream – The foundation of the creamy sauce. It ensures every layer of potato is coated in pure decadence.
Milk – Helps balance the richness of the cream while keeping the sauce perfectly smooth. I’ve also tried almond milk for a lighter version, and it worked great.
Garlic – Freshly minced garlic infuses each layer with irresistible aroma and depth of flavor.
Cheese – A combination of cheddar and mozzarella melts into gooey perfection. You can experiment with Gruyère or parmesan for a more gourmet twist.
Flour – Just a small amount helps thicken the sauce to that velvety consistency we all love.
Salt and Pepper – Essential for seasoning every layer and enhancing the natural flavor of the potatoes.
Fresh Herbs (optional) – A sprinkle of thyme or parsley adds a touch of freshness to the creamy richness.
Directions
Preheat your oven to 375°F (190°C) and lightly butter a medium baking dish.
Peel and slice the potatoes thinly, about 1/8 inch thick, using a mandolin or a sharp knife.
In a saucepan, melt butter over medium heat. Add flour and whisk until smooth to form a roux. Gradually add milk and heavy cream, stirring constantly until the sauce thickens. Add minced garlic, salt, and pepper.
Stir in half of the shredded cheese until melted and smooth.
Arrange a layer of potatoes on the bottom of the dish, pour some of the sauce over, and repeat the layers until all ingredients are used. Finish with a generous sprinkle of the remaining cheese on top.
Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 20–25 minutes until the top is golden and bubbly.
Allow the dish to rest for 10 minutes before serving. The sauce will set beautifully, making each slice hold its shape.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves: 6
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through. Add a splash of milk before reheating to maintain the creamy texture.
Variations and Customizations
Bacon Lovers’ Twist
Add crispy bacon bits between the layers for a smoky, savory edge.
Garlic-Parmesan Style
Swap cheddar for parmesan and add roasted garlic for an Italian-inspired flavor.
Loaded Potato Bake
Top with green onions, sour cream, and crumbled bacon for a loaded baked potato experience.
Three-Cheese Dream
Use a blend of cheddar, mozzarella, and Gruyère for a deeper, richer taste.
Vegetarian Delight
Add sautéed mushrooms or spinach between the layers for a wholesome twist.
Spicy Kick
Mix in a pinch of cayenne pepper or sliced jalapeños for some heat.
Herb Infusion
Infuse the cream with fresh thyme and rosemary for a fragrant flavor boost.
Sweet Potato Mix
Replace half the regular potatoes with sweet potatoes for a colorful, slightly sweet balance.
Crispy Topping
Add a layer of breadcrumbs mixed with butter on top before baking for extra crunch.
Lighter Version
Use half-and-half instead of heavy cream and a reduced-fat cheese blend for a lighter dish that still feels indulgent.
FAQs
Can I make this ahead of time?
Yes, you can assemble it up to a day in advance, cover, refrigerate, and bake before serving.
What type of potatoes work best?
Yukon gold or russet potatoes hold their texture and absorb the creamy sauce perfectly.
Can I freeze this dish?
Yes, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until hot.
Can I add onions?
Absolutely, thinly sliced onions add a lovely sweetness between the layers.
How can I make it gluten-free?
Substitute flour with cornstarch or a gluten-free thickener for a similar result.
What cheeses melt best?
Cheddar, mozzarella, and Gruyère all melt beautifully for that gooey finish.
Can I use half-and-half instead of cream?
Yes, though it will be slightly less rich, it still creates a creamy sauce.
How do I prevent watery potatoes?
Ensure the dish is baked uncovered for the last 20 minutes so excess moisture evaporates.
Can I make it in a slow cooker?
Yes, layer and cook on low for 5–6 hours or until the potatoes are tender.
What should I serve it with?
It pairs perfectly with roasted chicken, steak, or a simple green salad.
Conclusion
Cheesy Layered Potatoes with Creamy Buttery Sauce is the kind of dish that turns any meal into a celebration. Rich, velvety, and comforting, it’s a timeless classic that never fails to impress. Whether served at a family dinner or a festive gathering, it delivers warmth and indulgence in every bite. Once you try it, it’s bound to become a staple on your table.
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