Do you need a side dish for a holiday meal (or anytime!) that the whole family will love? These Classic Oven-Baked Cheesy Potatoes are a family favorite! You might want to make a double batch because you won’t have any leftovers!
Classic Oven-Baked Cheesy Potatoes
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These cheesy potatoes are a holiday tradition in my family. My mom makes them for Christmas and Easter every year! They really aren’t all that hard to make, so I’m not sure why they are just a holiday dish, but that makes them that much more special!
Does the ham in those pictures look delicious, too? That’s our Bacon-Wrapped Pineapple Brown Sugar Oven-Baked Ham. It got rave reviews around here!
The cheese sauce is almost the same as the one I use in this Classic Homemade Macaroni & Cheese. The extra seasonings in the cheese sauce for these cheesy potatoes are just a little different. If you can make one of these cheese sauces, you can make them both!
(P.S., it’s also the same cheese sauce in this Broccoli with Cheese Sauce!)
I tried making these cheesy potatoes in my casserole Crock-Pot once, and wasn’t really happy with how they turned out. The cheese sauce separated a little bit, and the potatoes didn’t cook evenly. So I went back into a 9×13 pan in the oven for this tried-and-true recipe.
What are some of your favorite “special” side dishes? I talk about some of our favorite holiday sides in this video on Facebook:
Easy Easter Side Dishes
Enticingly Easy Sides
- Cauliflower Cheese Casserole by Sunday Supper
- Cheesy Roasted Potatoes and Asparagus by Hezzi-D’s Books and Cooks
- Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
- Mushroom Couscous by Cindy’s Recipes and Writings
- Nana’s Corn Pudding by A Kitchen Hoor’s Adventures
- Roasted Asparagus with Parmesan by Cooking Chat
- Buttered Rosemary Dinner Rolls by From the Bookshelf
- Skillet Green Beans with Citrus by Gourmet Everyday
- Tallow Roasted Vegetables by Pies and Plots
- Vegan and Gluten-Free Mac and Cheese by Take A Bite Out of Boca
Scrumptious Salad Sides
- Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
- Easy Spinach Salad with Bacon, Eggs and Tomatoes by That Skinny Chick Can Bake
- Mustard and Egg Potato Salad by Palatable Pastime
- Pickled Beet Salad with Arugula and Feta by Delaware Girl Eats
- Springtime Pasta Salad by Tara’s Multicultural Table
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Printable Recipe Card for Classic Oven-Baked Cheesy Potatoes
- 2 pounds white potatoes
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 Tablespoon dried minced onion
- 2 teaspoons paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- 16 ounces Velveeta, cubed
- Wash, peel, and slice potatoes. Place potatoes in a lightly sprayed 9x13 baking pan.
- Prepare the rest of the ingredients before starting the sauce.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in flour to form a paste.
- Whisk in milk until smooth.
- Whisk in minced onion, paprika, pepper, and salt. Heat over medium heat, stirring frequently, until milk is warm.
- Add cubed Velveeta cheese, about ⅓ at a time, stirring frequently until all cheese is melted.
- Pour cheese sauce over potatoes, and toss gently to coat.
- Cover pan with aluminum foil and bake at 350 degrees for 60-80 minutes.
- Uncover, and bake for 15 minutes more until potatoes are cooked through and sauce is hot and bubbly.
- Serve immediately.
Cindy @CindysRecipesandWritings says
04/01/2018 at 8:19 amI’m all for cheese on my potatoes! I have a basic cheese sauce I use too and switch it up!
Marybeth Feutz says
04/01/2018 at 9:57 amCheesy potatoes are the best!
Lynn Huntley says
04/01/2018 at 10:09 amHappy Easter!
Andrea | From the Bookshelf says
04/04/2018 at 11:14 amCheese potatoes! YUM!