Creamy Cheesy Potatoes

In the realm of Scalloped Potatoes, this recipe is the winner . . . at least in my book.

It’s a Family Favorite.  We make these for almost every holiday dinner, and in between.

When I was younger, we would devour these very quickly at the dinner table.  If there were any left-overs, we would fight for them! I got smart though . . . I was clever.  I tried to watch very closely as Mom put that small bowl into the fridge.  My Mind was a GPS system for the exact placement and location of those potatoes.  When no one was looking, I would sneak that little bowl to my bedroom. There wasn’t a problem, because I would usually eat them right a way.  Once, I hid that small bowl under my bed for safe keeping . . . away from the hands of my brothers! I figured that those creamy potatoes would make a great after school snack.  I still remember the day, I reached under my bed for that long awaited snack . . . popped the lid off and YIKES.  Potatoes with Cream and cheese need refrigeration!

So . . . if you don’t have a fridge . . . Don’t make these!  If you do, then make them immediately.

Sometimes, I brown Chicken breasts and nestle them in between the potatoes.  Browned Pork Chops, and thick slices of ham is also very good.  Then . . . you have a full meal, that’s simple, easy and delicious.


Today I’m using Red potatoes from last years harvest.

You just need to use good Ol` Idaho potatoes.

Peel 5 to 6 potatoes if you’re making a 9×13 inch pan.

I’m making a slightly smaller dish.  The leftovers are really good.

This is one of my favorite kitchen tools.  It’s a corn cob cutter!

I use it for all kinds of kitchen stuff.

 It slices fingers also . . .

 Don’t cut your fries too thick!

Think shoestring.

Season with salt, pepper and whatever else pleases you.

For a 9×13 pan, use 1 pint – 2 cups of Whipping Cream.

You could also use half and half if you like.

If you are making a 8×9 incher like myself, use 1 1/2 cups.

Now top the potatoes with at least 2 cups of grated cheese.

I’ve used Colby today, but I also like Sharp Cheddar.

A sprinkle of Parmesan is also good.

The Parsley just makes it look pretty!

Cover with foil, that you have sprayed with Pam or some type of Cooking spray.

That way, the cheese won’t stick to the foil.

Place pan in the middle of your oven.

Bake at 400 degrees for about 1 hour, or until potatoes are fork tender.

During the last 20 minutes or so, I lower the rack again, and let the bottom get nice and golden crispy.



Don’t tell anyone where you hide the leftovers!

New post at Get Off Your Butt and WRITE.





This is our families favorite potato dish. Layer browned chicken, pork chops or even thick slices of ham in between the raw potatoes for a scrumptious main dish.

  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 mins
  • Yield: 6 1x


  • 4 to 5 large potatoes cut into thin french fries or enough to fill a 9×13 glass baking dish
  • 1 pint whipping cream- 2 cups
  • salt and pepper over the potatoes and cream
  • 2 tsp. parsley flakes
  • 2 cups grated cheddar cheese


  1. Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle or McDonald’s fries type of thin!)
  2. Pour all of the cream over the top of the fries.
  3. Salt and pepper the potatoes very generously.
  4. Sprinkle at least 2 cups grated Cheddar Cheese over the top.
  5. Sprinkle Parsley flakes on top of the cheese.
  6. Spray a bit of cooking spray on the side of the foil that will face the cheese. This assures that the foil won’t stick to the cheese after it melts.
  7. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven.
  8. Place your potatoes in the middle of the oven. Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender.
  9. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.
  10. Remove potatoes from the oven, remove the foil and eat!


Main dish ideas: Dredge chicken breasts or thick pork chops in flour and brown well on both sides. Layer in between potatoes. Pour cream over all and season with salt and pepper and parsley. Cover with grated cheese. Ham is also very good. Cook as per directions.





  • Rosa - 04/19/2010 - 11:35 am

    OMG, that casserole looks incredibly tempting! Creamy and cheesy to please!



    • Lynn - 09/13/2015 - 12:10 pm

      My mom made these in the 1960’s. They were called Chantilly Potatoes. I’m making them for dinner tonight. Thanks for the memory!ReplyCancel

  • Diana - 04/19/2010 - 11:57 am

    Say me please, why everything YUMMY is a good calorie bomb?!?!?:))ReplyCancel

  • Jessica - 04/19/2010 - 12:25 pm

    Oh my! I may have to run out and buy potatoes.
    Looks amazing!ReplyCancel

  • Melanie - 04/19/2010 - 12:29 pm

    Well, I love you even more for standing behind a potato dish without cream of chicken soup in it. I’ve been looking for the *perfect* cheesy potato dish. This looks like a must-try! (And I have a fridge so I’ll be ok…:)ReplyCancel

  • Lisa - 04/19/2010 - 12:43 pm

    Definitely making these.

    Funny, I always thought that was a pickle slicer … that’s what we always used it for! That and onions.

    I love your recipes! Thanks for sharing.ReplyCancel

  • Audrey Dye - 04/19/2010 - 1:04 pm

    I think I will try this tonight! YUM! ThanksReplyCancel

  • Brandi - 04/19/2010 - 1:05 pm

    I have a fridge…I just need cream! MMMMM-these are so good. I just wish mine tasted as wonderful as yours ALWAYS do! I just don’t have the extra love or something in mine. AND, I WILL try and remove the tin foil before eating…your funny! They are that good though that you just might forget and devour it all!!!ReplyCancel

  • Patty Ann - 04/19/2010 - 3:10 pm

    Ohhhh Wowwww, this looks great! I am going to try it, probably with half and half, but it looks amazing!ReplyCancel

  • Mimi - 04/19/2010 - 5:52 pm

    Easy and delicious.

  • rachelle - 04/20/2010 - 6:37 am

    finally, my kids will clean their whole plates.


  • ingrid - 04/24/2010 - 10:53 am

    Oh my goodness that looks amazing! You know normally I’m all about the dessert but not today! It’s all about those potatoes, which by the way will be on my table tonight!

    Thanks for the recipe, Jonna!

  • Kathy Burress - 04/25/2010 - 7:07 pm

    I have made these potatoes for two dinner parties in the last week! They are awesome! Love every recipe I have ever tried from this blog. thanks for sharing them!

  • Cajun Chef Ryan - 11/11/2010 - 6:05 am

    Now this is some creamy, cheesy, potato goodness!

    Bon appetit!

  • Chelsea - 01/04/2011 - 11:58 pm

    WOW! These sound so good… I’m trying to eat healthier, but I don’t know if I can resist…ReplyCancel

  • Leslie - 01/06/2011 - 11:32 am

    Wow! This looks fantastic. I’m thrilled to have a recipe without cream of chicken soup too. You had me at that heavy cream. can you make this ahead of time? Like say in the morning and keep in fridge until dinner?

    Your blog is a great discovery. Can’t wait to try more.ReplyCancel

  • Amanda Dittlinger - 01/16/2011 - 8:07 am

    Looks great! Missing BACON! I might have to make this with boring old cauliflower though since I’m on a low carb diet. But I can eat as much cheese and cream as I want! YUMMY.ReplyCancel

  • ola torin - 01/16/2011 - 1:43 pm

    lovely! i just wanted to give you a tip; in Sweden we make almost the same thing. Skip the cheese and nestle in ansjovis instead. We call it “Jansons Frestelse” ( jansons temptation) it is a must for Christmas, but tates just as good all year around. best result with Swedish ansjovis, bot regular also works.
    have a nice dinner!!

  • zen zazen - 01/23/2011 - 1:01 am

    Your corn cob cutter is actually a Feemster’s Famous Vegetable Slicer.

    After some looking, I found them on eBay…several available.

    This recipe looks DIVINE! Thanks for sharing it! I’m definitely going to try it right away, with the browned chicken breasts!ReplyCancel

  • Michelle - 02/14/2011 - 9:19 am

    This does look good. I made a version using a pkg of cream cheese and 2 cups of ranch dressing, some chives, salt and pepper. Yummy!ReplyCancel

  • Silvertongue62 - 02/20/2011 - 3:40 pm

    Am I the only person here hungry at the moment?ReplyCancel

  • Lucy @ Lucyeats - 02/26/2011 - 2:39 am

    Wow that looks so delicious -so simple too. I can’t wait to pull them out next dinner time!ReplyCancel

  • Amanda - 03/08/2011 - 9:44 am

    Wow total yum factor, bookmarked!!ReplyCancel

  • Finn - 03/18/2011 - 4:48 am

    This is in fact a very Nordic thing, very much like Ola said. In Finland we make loads of different variations of this dish by adding an extra ingredient in the mix. The most common ones probably are anchoves, cold smoked salmon, smoked ham, chicken or just other veggies to make a vegetarian one. My personal favorite is the one with cold smoked salmon, it’s incredibly good! And if you boost it up with a hint of goat cheese, you’re in heaven 🙂ReplyCancel

  • Yvonne @ - 04/22/2011 - 10:24 pm

    So Jonna, I knew friend that I could count on you. I’ve been tasked to take a side dish to our Easter dinner on Sunday. I volunteered to bring some sort of potato. Wasn’t sure exactly what I wanted to do, I’m little burnt out on the scalloped potatoes I’ve been making. So I decided to peruse – as I usually do when looking for a good recipe. I checked out the Pioneer Woman. Didn’t see anything. Then headed to Picky Palate, still nothing. Came over here (which is where I should have started) and found THESE!!! I will be making them FOR SURE on Sunday… I will definitely let you know how they turn out. I’m sure they will be fabulous, everything I make of yours is divine. Thank you for being there for me when I needed you 🙂ReplyCancel

  • fajas colombianas - 04/25/2011 - 9:42 am

    Now this is something new, fries and cheese. I suggest to put some deep fried fries on top to give it a crisp flavorReplyCancel

  • Sheryl - 04/27/2011 - 3:07 pm

    So easy, and looks so delicious! I’ll definitely be making this. Won’t be using a corn cob slicer though, I love my mandolin!ReplyCancel

  • cheryl dilbone - 04/27/2011 - 4:19 pm

    where did you get that corn cutter???ReplyCancel

    • Jonna - 04/27/2011 - 5:46 pm

      Hi Cheryl,
      My mother in law gave me this corn cutter years ago. The only place I’ve ever seen them is online.
      Try amazon or E bay. I use it for everything!

  • Cheryl Lohr - 04/27/2011 - 4:22 pm

    I can’t seem to be able to print this recipe out?


    • Jonna - 04/27/2011 - 5:44 pm

      Hi Cheryl,
      I’m trying to fix this plugin….it’s giving me trouble. For now, just copy and paste it to word.ReplyCancel

  • Natalie - 05/05/2011 - 4:57 pm


  • Jalal Hameed Bhatti - 05/20/2011 - 10:14 am

    Wow!! How yummy and yet so simple. I will definitely try.
    I have also shared the recipe on my blog Hobby ShobbysReplyCancel

  • B - 06/22/2011 - 9:20 am

    Just made this. yummy! how long can they stay in the fridge before they go off?ReplyCancel

  • sonz - 06/30/2011 - 4:50 am

    i have a very similar recipe but its done with onion soup
    i mix the onion soup sachet (not liquid) in with the cream.. then i pour it on top. its delicious without the cheese but cheese will go well with it too. give it a try its delicious! french onion soup sachet is better if you have that.ReplyCancel

  • Lindsey @ Why Just Eat - 07/11/2011 - 9:11 pm

    That first picture is so amazing I literally want to lick my computer screen. I’ve never actually wanted to do that before!!ReplyCancel

  • Mellisa @funsavingmoney - 07/20/2011 - 8:47 am

    These look amazing! Thanks so much for sharing the recipe! I gave you Thumbs up on StumbledReplyCancel

  • Hip chic tot - 07/28/2011 - 7:07 am

    That looks yummy, Too bad my kids hate CHEESE!!! AagggReplyCancel

  • Cindy - 08/03/2011 - 5:27 pm

    I am making these for the second time. The leftovers are so much better than leftover funeral potatoes. Yum! Thanks for sharing the recipe. They go great with my BBQ meatballs and the leftovers are actually getting eaten.ReplyCancel

  • Heather S - 08/15/2011 - 3:49 pm

    I made these for dinner today after seeing the recipe on pinterest this morning. They were DELICIOUS, I can’t wait to see how they are as leftovers tomorrow. I think next time I may try to add some bacon bits in.ReplyCancel

  • Kim - 08/21/2011 - 3:22 pm

    You’re killing me with this recipe. I’ve made it so many times since you first posted it. Brutal. Glorious. (It’s baking right now. It’s a zillion degrees outside and it’s a zillion degrees +400 degrees in my kitchen right now. And I DO NOT CARE! 🙂ReplyCancel

  • Amber - 08/22/2011 - 7:40 am

    That looks soooo yummy. I am going to have to try this and some of your other recipes 🙂ReplyCancel