Holiday cheesy potatoes are the ultimate special occasion side dish. These potatoes are rich, cheesy, indulgent and absolutely delicious. They can also be made ahead, and, in fact, I have found taste better when made the night before.
I have been making these potatoes for company and holidays for…probably over 25 years. The recipe comes from a cookbook I received as a bridal shower gift over 30 years ago. Best of Byerly’s, a cookbook from a grocery store chain now called Lunds & Byerlys in Minneapolis and St Paul, Minnesota. The cookbook is gorgeous; and I found lots of great recipes.
This dish is definitely a crowd pleaser. I mean; potatoes and cheese…it can’t be bad.
Ingredients:
Russet Potatoes: You could use red or Yukon gold potatoes. I happen to love Russets. They are boiled with the peel on to avoid that “skin” that forms when you boil peeled potatoes. For the sake of your fingers, let them cool a bit before peeling.
Cheddar cheese: Sharp, mild or a triple cheddar blend are all fine. I have used all versions of cheddar cheese and the dish is delicious regardless of variety of cheddar.
Whipping cream: I don’t use heavy whipping cream very often. But holidays and special dinners are worth the indulgence. The whipping cream makes this dish rich and so very creamy.
Bread crumbs: I like Panko bread crumbs. Any bread crumbs you like are fine. They add crunch and make the dish pretty when they brown.
Instructions:
Start with boiling the potatoes with peel on. After the potatoes have cooled slightly they are peeled and grated.
Prep a 9×13 pan by spreading with butter or cooking spray. You will layer the potatoes alternating with the cheddar cheese. Start by layering one third of the potatoes: then add half the cheddar cheese. You will repeat both then finish with a final layer of shredded potato. Sprinkle salt and pepper over each layer.
Slowly pour the whipping cream over the potato and cheese mixture. Sprinkle with bread crumbs.
Tips:
I like to prepare and refrigerate at least 12 hours prior to baking.
This recipe makes enough for 10-12 people. For a smaller crowd the recipe can easily be cut in half. For Thanksgiving I made half the recipe in an 8×8 pan. These potatoes make a delicious accompaniment to a turkey breast or really any main entree.
Do you have to wait for a holiday or other special occasion to make holiday cheesy potatoes? Heck no! Make any day special and serve this delicious side.
Holiday Cheesy Potatoes
Ingredients
- 8 medium Russet potatoes
- 8 ounces Cheddar cheese
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 pint whipping cream
- ¼ cup panko bread crumbs
Instructions
- Boil unpeeled potatoes until tender. Cool and peel then shred using medium grater. Shred cheese with same grater.
- Butter or spray a 9×13 pan. Alternate layers of potatoes starting with one third of the potatoes: then add half the cheddar cheese. Repeat both then finish with a final layer of shredded potato. Sprinkle salt and pepper over each layer.
- Pour whipping cream slowly over potato-cheese layers. Sprinkle with panko bread crumbs.
- Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350 °F oven until heated through (55-65 minutes). Let set at least 10 minutes prior to serving.
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