Cheesy Red Potatoes
These Cheesy Red Potatoes are a comforting, crowd-pleasing baked side dish featuring tender red bliss potato rounds layered with sharp cheddar, seasoned butter, and tangy sour cream. They bake up golden, bubbly, and utterly irresistible in just over an hour. Perfect alongside any protein for a complete and satisfying meal.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Aluminum foil
- Box grater or mandoline slicer
Ingredients
- 2 lbs red bliss potatoes scrubbed and sliced into 1/4-inch rounds
- 2 cups sharp cheddar cheese freshly shredded from a block
- 1/2 cup sour cream full fat recommended
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons fresh chives chopped, for garnish
- 2 oz cream cheese softened, optional for extra creaminess
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9x13 inch baking dish with butter or nonstick cooking spray and set aside.
- Scrub the red bliss potatoes thoroughly under cold water. Slice them into uniform quarter-inch rounds using a sharp knife or mandoline slicer. Consistent thickness ensures even baking throughout.
- In a large mixing bowl, combine the sliced potatoes with melted butter, sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper. If using cream cheese, mix it in here as well. Toss until every slice is thoroughly and evenly coated.
- Spread half of the seasoned potato slices in an even layer across the bottom of the prepared baking dish. Sprinkle one cup of the shredded cheddar cheese evenly over this first layer.
- Arrange the remaining potato slices on top in an even layer. Spread the remaining cup of shredded cheddar cheese across the entire surface, making sure to reach the edges of the dish for maximum coverage.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. The foil traps steam inside, which cooks the potatoes completely through before the cheese has a chance to over-brown.
- Remove the foil carefully and return the dish to the oven. Bake uncovered for an additional 15 to 20 minutes, until the cheese on top is deeply golden and bubbling. For extra browning, switch the oven to broil for the final two minutes and watch closely to avoid burning.
- Remove from the oven and allow the dish to rest for five minutes before serving. This helps everything settle and makes serving cleaner. Scatter freshly chopped chives over the top and serve hot.
Notes
For the creamiest melt, always shred cheese from a block rather than using pre-shredded bags. Baking covered first is essential for fully cooked, tender potatoes. Season between layers, not just on top, for the deepest flavor. Leftovers keep in an airtight container in the refrigerator for up to four days and reheat well covered in foil at 350 degrees Fahrenheit for 15 to 20 minutes.