Easy Cheesy Potatoes Recipe (2024)

FAQs

What can you substitute for sour cream in cheesy potatoes? ›

What can you substitute for sour cream in cheesy potatoes? Plain yogurt (or plain Greek yogurt), Mexican crema, or crème fraîche are all good substitutes for sour cream.

Serve it with your go-to baked chicken or skillet pork chops recipe, next to brats, burgers, or hot dogs. No judgement here if you make it every night of the week! The cheesy goodness shows no favorites—it loves anything you serve it with!

Cubes (Diced)

To dice a potato, first cut it into fries following the above instructions. Then, cut the fries crosswise into ½-inch cubes for a medium dice. For a small dice, cut into ¼-inch cubes, and for a large dice, cut into ¾-inch cubes. This is the best way to cut potatoes for soups and stews.

Yes, cream cheese can be used as an alternative to sour cream in some recipes. It has a similar creaminess and tangy flavor. However, cream cheese is thicker and has a more pronounced flavor, so you may need to add a little bit of milk to thin it out and balance the flavor.

Recipe Notes

Or just stir the chopped bacon into the cheese sauce. Mmmm! To make ahead: feel free to make these potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake.

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

A good rule of thumb is to go with a 2-inch dice on the potatoes before boiling them. Cutting potatoes before boiling does aid in removing excess starch. Excess starch can make potatoes gummy or gluey. That said, cutting the potatoes too small can lead to too much water absorbing into the potatoes.

Why soak potatoes in cold water? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one.

4 pounds of Russet or Yukon Gold potatoes (or approximately 8 medium-sized potatoes)

Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes.

On average, raw potatoes last 3 to 5 weeks in the pantry and around 3 to 4 months in the refrigerator. How long potatoes last really depends on how you choose to store your potatoes and the environment you place them in.

Greek yogurt replaces the sour cream often found in twice-baked potatoes. The bonus is that the yogurt gives them way more of a delicious tang than sour cream does, at least, I think so.

Whisk together one cup of cream and one teaspoon of distilled white vinegar or lemon juice in a clean mason jar. Let it sit for 10 minutes, then add ¼ cup of whole milk. Stir well to combine.

According to The Kitchn, sour cream is much denser than milk and so you'd end up with very stiff potatoes if sour cream replaces the milk in your recipe. Because milk is a liquid, it helps take the potatoes' stiffer mass and soften it, giving them their signature texture.