This cheesy potatoes recipe is inspired by the viral Tini's Mac and Cheese sauce, loaded with cheddar, mozzarella and Colby jack cheese.
We are taking no shortcuts and using real potatoes and making our cheesy sauce completely from scratch.
What Makes These Cheesy Potatoes So Good?
These cheesy potatoes draw inspiration from Tini's Mac and cheese; the TikTok viral recipe that has been breaking records ever since posted a couple of year ago.
The magic of these cheesy potatoes is the sauce. The creamy and cheesy sauce that hold these potatoes is loaded with 3 kinds of cheese, a delicious blend of seasonings and cream.
Ingredients You'll Need
For this recipe you will need 1.5 pounds of cheese! I told you they are cheesy, right?
- Potatoes: I like using fresh potatoes that I peel and dice. Russet or Yukon Gold potatoes are perfect for this recipe.
- Cheeses: We will use Cheddar, Colby Jack and Mozzarella. I recommend grating the cheese yourself rather than buying pre-shredded cheese, this will give the sauce a smoother texture.
- Evaporated milk.
- Heavy cream.
- Seasonings.
Step-by-Step instructions
Prep the potatoes
Peel and dice the potatoes into ¼ inch cubes. Boil the potatoes in salted water and set aside while you prepare the cheesy sauce.
Make the cheesy sauce
Like Tini's Mac and Cheese, the sauce starts with a roux; a mix of butter and flour that is the base for the cheesy sauce. It gives the sauce a velvety texture.
First prep the cheeses, grate them and mix them in a bowl. Use half for the cheese sauce and reserve the other half for layering with the potatoes.
Add the butter and seasoning mix first and cook briefly to wake up the aromas in the spices.
Add the flour and stir constantly until a soft paste forms. Add the evaporated milk and whisk the mixture until the flour fully cooks.
Lower the heat and add half of the total cheese in small batches, whisking the sauce constantly.
Bake the cheesy potatoes
Start by layering the potatoes in a 9X13 casserole dish. Add a generous amount of the cheesy sauce on top and layer some of the reserved shredded cheese on top.
Continue layering the potatoes, cheese sauce and shredded cheese until the casserole is filled. Your last layer should be shredded cheese.
Storage and reheating
These potatoes can be stored in the fridge for up to 3 days in an airtight container.
To reheat the potatoes, use a skillet over the stove top or microwave in 30 second intervals mixing them until fully heated thru.
You can freeze individual portions of this cheesy potato casserole and store in vacuum sealed bags or freezer-friendly containers.
Cheesy Potatoes
Ingredients
- 5 Russet potatoes Peeled and diced into ¼ inch pieces. About 10 cups diced potatoes.
- 2 tablespoons salt I use Diamon Crystal kosher
- 3 Tablespoons Unsalted butter
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon White pepper
- 3 Tablespoons All purpose flour
- 12 Ounces Evaporated milk 1 can
- 2 Cups Heavy whipping cream 1 pint
- 1 Lb Mozzarella (16 OZ) Freshly grated preferably
- 1 Lb Colby Jack (16 OZ) Freshly grated preferably
- ½ Lb Sharp cheddar (8 OZ) Freshly grated preferably
- 1 teaspoon Salt
- 1 Tablespoon Dijon mustard
Instructions
- Add the potatoes to a large pot over medium high heat with enough water to fully cover them. Add salt (I used 2 Tablespoons but adjust to taste). Cook for about 20-25 minutes. Potatoes should be tender but not falling apart.5 Russet potatoes, 2 tablespoons salt
- While the potatoes cook, in a heavy bottomed pan, melt the butter over medium-high heat. Add the paprika, garlic powder and white pepper and cook for 30 seconds3 Tablespoons Unsalted butter, 1 teaspoon Smoked paprika, 1 teaspoon Garlic powder, 1 teaspoon White pepper, 1 teaspoon Salt
- Add the flour and whisk until fully incorporated and you form a paste.3 Tablespoons All purpose flour
- Add the evaporated milk and continue whisking until the sauce starts bubbling.12 Ounces Evaporated milk
- Lower the heat to medium-low heat and slowly add the heavy whipping cream.2 Cups Heavy whipping cream
- In a bowl combine all the shredded cheese and divide the mixture in half. You will use half for the cheese sauce and half to layer on top when baking the Mac and cheese.1 Lb Mozzarella (16 OZ), 1 Lb Colby Jack (16 OZ), ½ Lb Sharp cheddar (8 OZ)
- Add a handful of the cheese to the sauce and whisk vigorously until fully incorporated. Do not add more cheese until the sauce is smooth and all the previous cheese you added has melted.
- The sauce should take about 20 minutes to make. This will ensure that the flour is cooked and the cheese melts smoothly.
- Once you have added all the cheese to the sauce, add dijon mustard and stir well to combine.1 Tablespoon Dijon mustard
- Place the oven rack in the center and pre heat your oven to 375°F.
- Use a 9x13 baking dish and add layer of potatoes, add some of the cheese sauce and top with the some of the reserved shredded cheese.
- Repeat the process of layering potatoes, cheese sauce and shredded cheese until the casserole is full. Your last layer should be cheese.
- Cover with aluminum foil and bake at 375°F for about 25 minutes. Bake uncovered for 10 minutes until all the cheese on top has melted and is slightly browned.
- If you want a golden brown top, broil on low for about 1 to 2 minutes. Keep and eye on the Mac and cheese as broiling can quickly burn the top.
- Let the potatoes rest for about 10 minutes before serving.
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