I turned an easy, cheesy potato into a playful Caprese Sandwich mashup that makes you wonder how basil, ripe tomato and fresh mozzarella could pair so perfectly with potatoes.

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I love simple food that tastes like it took forever. This easy, cheesy potato recipe does that trick with thinly sliced Yukon Gold potatoes folded under a blanket of sharp cheddar cheese, browned edges and gooey centers.

I kept thinking about how it hits the same satisfying note as a Deconstructed Sandwich yet still feels like a side you can bring to any dinner. It also somehow channels a Caprese Sandwich in spirit, weird huh.

I messed with it a few times, burned one batch, learned quick hacks, and now it’s my go to when I want something comforting but not boring.

Ingredients

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Starchy potatoes give carbs and fiber, make dish creamy and filling
Sharp cheddar adds protein and fat, bold tangy flavor, makes it gooey and irresistibly rich
Milk and cream add calcium, protein, smooth silky texture, and make sauce creamier
Butter and flour thicken the sauce, add fat and a mild toasty nuttiness
Onion and garlic give savory sweetness and aroma, they balance the cheesy richness
Parmesan gives salty umami, sharp bite, and helps brown the top nicely
Nutmeg adds warm background spice, parsley brightens with fresh herbal lift
Salt and pepper are basic but crucial, they bring out all other flavors

Ingredient Quantities

2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups whole milk

1 cup heavy cream or half and half, optional but makes it richer

2 cups shredded sharp cheddar cheese, divided, use more if you like it extra cheesy

1/2 cup grated Parmesan cheese

1 small yellow onion, thinly sliced

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg, optional

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish; peel the potatoes and thinly slice them about 1/8 inch thick (a mandoline helps but be careful), thinly slice the onion and set half the slices aside for layering.

2. Rinse the potato slices in cold water briefly and pat dry with a towel, this removes excess starch and helps them cook evenly, then stack or fan them so they’re ready to layer.

3. In a medium saucepan melt the butter over medium heat, add the other half of the onion (chopped or sliced) and the minced garlic and cook until soft and translucent but not browned, about 3 minutes.

4. Sprinkle in the flour and stir for 1 minute to make a roux, then slowly whisk in the whole milk and the optional heavy cream or half and half until smooth; simmer gently until the sauce thickens enough to coat a spoon, about 3 to 5 minutes.

5. Turn off the heat and season the sauce with the kosher salt, black pepper and the optional nutmeg, then stir in 1 cup of the shredded sharp cheddar until melted and smooth; taste and adjust salt if needed.

6. Arrange half the potato slices in an even layer in the baking dish, scatter some of the reserved raw onion slices over them, pour half the cheese sauce over, then repeat with the remaining potatoes, onions and sauce so everything is covered.

7. Sprinkle the remaining 1 cup shredded cheddar and the 1/2 cup grated Parmesan evenly over the top, cover the dish tightly with foil and bake 40 to 45 minutes until potatoes are almost tender when pierced with a knife.

8. Remove the foil and bake another 15 to 20 minutes until the top is golden and bubbly, let rest 10 to 15 minutes before serving so it sets, then sprinkle with the chopped fresh parsley if using.

Equipment Needed

1. 9×13 inch baking dish (casserole dish)
2. Mandoline (be careful) or a sharp chef’s knife and a sturdy cutting board
3. Vegetable peeler
4. Medium saucepan for the cheese sauce
5. Whisk and wooden spoon for stirring, you’ll use both
6. Measuring cups and spoons
7. Box grater or large microplane for the cheddar and Parmesan
8. Aluminum foil, oven mitts and a kitchen towel to pat the potatoes dry

FAQ

Q: Can I use red potatoes or new potatoes instead of russets or Yukon Golds? A: Yes, you can. Yukon Golds give a creamier result. Red or new potatoes work but may need slightly different bake time because of waxier texture.

Q: Do I have to peel the potatoes? A: No, you dont have to. Leaving the skins on adds texture and saves time, just scrub them well before slicing.

Q: Can I make this ahead and freeze it? A: You can assemble and freeze before baking. Thaw in the fridge overnight and bake covered, adding 15 to 25 minutes to the bake time. Cooked leftovers freeze okay but texture changes a bit.

Q: How do I make it less rich or lower calorie? A: Use whole milk only, skip the heavy cream, use a bit less cheese, or swap some cheddar for a milder lower fat cheese. Also cut back on butter.

Q: My sauce came out lumpy, what went wrong? A: Lumps usually come from adding milk too quickly or not whisking while adding. Reheat gently and whisk, or blend briefly with an immersion blender to smooth it out.

Q: Can I add other flavors like bacon or herbs? A: Totally. Cooked bacon, chopped chives, thyme, or a little mustard powder all play nice here. Sprinkle add-ins between layers so they spread through the dish.

An Easy, Cheesy Potato Recipe Substitutions and Variations

Potatoes: Use red potatoes or fingerlings for a waxier, creamier bite, or try sweet potatoes for a sweeter, earthier version; just watch cooking time since they may cook quicker.
Milk / heavy cream: Swap in half and half, evaporated milk, or plain Greek yogurt thinned with a little water; for dairy free use unsweetened oat or cashew milk plus an extra pat of vegan butter for richness.
Sharp cheddar: Replace with Gruyere, Monterey Jack, Colby, or a mix of mozzarella plus a bit of Parmesan for gooeyness and nuttiness — you can also use smoked cheddar for extra flavor.
Butter: Use olive oil, ghee, or a dairy free margarine if you need it dairy free; note oil won’t brown quite the same but still gives good flavor.

Pro Tips

Tip 1: Slice as evenly as you can, it makes all the difference. A mandoline helps a lot but use the guard or cut-glove, dont try to rush it or youll end up with some slices that cook way slower.

Tip 2: Dry the potato slices really well after rinsing, moisture is the enemy of a creamy sauce. If they’re wet the sauce gets watery and the top wont brown right.

Tip 3: Use freshly grated cheese not pre shredded, it melts smoother and tastes better. Also make the sauce a little looser than you think because it will tighten up while baking, and always taste for salt since cheese can be quite salty.

Tip 4: This one can save you time later: assemble ahead and refrigerate overnight for deeper flavor. If you bake it straight from the fridge add a bit more time and let it rest before serving so it sets up instead of sliding apart.

An Easy, Cheesy Potato Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned an easy, cheesy potato into a playful Caprese Sandwich mashup that makes you wonder how basil, ripe tomato and fresh mozzarella could pair so perfectly with potatoes.

Servings

servings

Calories

443.6

kcal

Equipment: 1. 9×13 inch baking dish (casserole dish)
2. Mandoline (be careful) or a sharp chef’s knife and a sturdy cutting board
3. Vegetable peeler
4. Medium saucepan for the cheese sauce
5. Whisk and wooden spoon for stirring, you’ll use both
6. Measuring cups and spoons
7. Box grater or large microplane for the cheddar and Parmesan
8. Aluminum foil, oven mitts and a kitchen towel to pat the potatoes dry

Ingredients

2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1 cup heavy cream or half and half, optional but makes it richer
2 cups shredded sharp cheddar cheese, divided, use more if you like it extra cheesy
1/2 cup grated Parmesan cheese
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg, optional
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish; peel the potatoes and thinly slice them about 1/8 inch thick (a mandoline helps but be careful), thinly slice the onion and set half the slices aside for layering.
Rinse the potato slices in cold water briefly and pat dry with a towel, this removes excess starch and helps them cook evenly, then stack or fan them so they're ready to layer.
In a medium saucepan melt the butter over medium heat, add the other half of the onion (chopped or sliced) and the minced garlic and cook until soft and translucent but not browned, about 3 minutes.
Sprinkle in the flour and stir for 1 minute to make a roux, then slowly whisk in the whole milk and the optional heavy cream or half and half until smooth; simmer gently until the sauce thickens enough to coat a spoon, about 3 to 5 minutes.
Turn off the heat and season the sauce with the kosher salt, black pepper and the optional nutmeg, then stir in 1 cup of the shredded sharp cheddar until melted and smooth; taste and adjust salt if needed.
Arrange half the potato slices in an even layer in the baking dish, scatter some of the reserved raw onion slices over them, pour half the cheese sauce over, then repeat with the remaining potatoes, onions and sauce so everything is covered.
Sprinkle the remaining 1 cup shredded cheddar and the 1/2 cup grated Parmesan evenly over the top, cover the dish tightly with foil and bake 40 to 45 minutes until potatoes are almost tender when pierced with a knife.
Remove the foil and bake another 15 to 20 minutes until the top is golden and bubbly, let rest 10 to 15 minutes before serving so it sets, then sprinkle with the chopped fresh parsley if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.