No joke folks, these are The BEST One Pot Cheesy Potatoes! They’re a special side dish for a holiday or really any weeknight dinner. They’re just perfect alongside a nice juicy steak and so easy to make because you’ll use some already cubed refrigerated potatoes from the market!
If y’all are still in need of one absolutely over-the-top delicious side for your Easter feast, you NEED to try these One Pot Cheesy Potatoes! They’re the BEST!
I don’t take the word “best” lightly folks. It’s not something I throw around without something spectacular to back it up.
I’m hoping from the photos you can see just how delicious these potatoes really are and want to make them for yourself. They’re creamy and cheesy and absolutely decadent. One spoonful and you’ll be hooked, take it from me!
Why You’ll Love this Recipe
These are no ordinary potatoes. I know there are all kind of cheesy potato recipes out there, but the flavoring in these makes them different.
The combination of Montreal Steak Seasoning, paprika and a smidge of cayenne for added heat makes them so incredibly flavorful.
I also made the recipe super duper easy by using already cubed potatoes that you can buy from your local market in the refrigerated section. No need to go to the trouble of peeling and cubing your own potatoes, so that’s a win in my book!
Ingredients You’ll Need
- refrigerated cubed potatoes
- butter
- yellow onion
- garlic cloves
- all-purpose flour
- low-sodium chicken broth
- heavy cream
- Montreal steak seasoning
- kosher salt and pepper
- paprika
- cayenne
- shredded cheddar cheese (I use Kraft Triple Cheddar Creamy Melt)
- chopped chives
The sauce is a combination of some onions and garlic that you’ll sauté right in your cast iron braiser or oven-proof deep skillet, before adding some flour to make a roux, followed by some chicken broth and heavy cream until the mixture thickens, then finally adding your spices and some of the shredded cheese and potatoes.
Step-By Step Instructions
The first step is to melt the butter in a 3 1/2-qt. cast iron pan or an oven-proof deep skillet and then add the onions followed by the garlic and cook until tender.
You’ll reduce the heat and sprinkle the flour over the onion mixture and cook for 1 minute before whisking in the broth and heavy cream. You will cook this mixture until thickened, about 5-7 minutes.
Remove from the heat and add the Montreal steak seasoning, salt, pepper, paprika, cayenne and one cup of the cheese and stir until well combined and the cheese is melted.
Fold in the cubed potatoes until well combined then bake for 25 minutes, uncovered and then sprinkle the potatoes with the remaining one cup of shredded cheese and continue to bake for 10 minutes.
When you remove them from the oven you’ll let them stand for about 10 minutes before finally topping with some fresh chopped chives and serving.
They’d be perfect for you Easter dinner alongside your holiday ham. I hope you guys love them as much as we do!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for The Best One Pot Cheesy Potatoes
As mentioned above, I used Kraft Triple Cheddar Creamy Melt. This bag of shredded cheddar has added Philadelphia cream cheese which adds extra creaminess to make these potatoes even more decadent.
Don’t skip adding the Montreal Seasoning. It gives this dish such added flavor. And the added cayenne gives it just a touch of heat.
More Side Dish Recipes to Enjoy
The BEST One Pot Cheesy Potatoes
Print Recipe Pin RecipeIngredients
- 2 lbs. refrigerated cubed potatoes
- 1/4 cup butter
- 1 medium yellow onion, chopped, about 1 1/2 cups
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp. Montreal steak seasoning
- 2 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/8 tsp. cayenne
- 2 cups shredded cheddar cheese, divided (I used Kraft Triple Cheddar Creamy Melt)
- 1 Tbsp. chives, chopped, for garnish
Instructions
- Preheat oven to 375 degrees.
- Melt butter in a 3 1/2-qt. cast iron pan or an oven-proof deep skillet of similar size over medium-high heat. Add onions and cook for about 4 minutes until tender, stirring occasionally. Add garlic and continue to cook for one minutes. Reduce the heat to medium and sprinkle the flour over the onion mixture and cook for 1 minute, stirring often. Whisk in the broth and heavy cream and continue to cook, stirring often, until mixture is thickened, about 5-7 minutes. Remove from the heat and add the Montreal steak seasoning, salt, pepper, paprika, cayenne and one cup of the cheese and stir until well combined and the cheese is melted. Fold in the cubed potatoes until well combined. Bake for 25 minutes, uncovered and then sprinkle the potatoes with the remaining one cup of shredded cheese and continue to bake for 10 minutes. Remove from the oven and let potatoes rest for about 10 minutes before serving. Top with chopped chives, if desired.
My mouth literally watered when I saw that first photo. These potatoes look divine, Mary Ann!
They’re sooooo delicious Marissa! I shared with my youngest sister and her husband and they were fans too!
I definitely believe you! These look fabulous and I can’t think of a side dish I’d want more that cheesy potatoes. I will definitely be adding these to a meal very soon :)
Oh My! SO cheesy. I can see how these would be delicious with dinner, but also, how about with scrambled eggs, toast and greens? Delicious share Mare!
Yes! Great idea Traci. These are decadent!
I am making this recipe for my niece’s family for Easter. I went to 5 grocery stores and could not find the Cheddar Creamy Melts cheese. I found Mexican Melts and will use 1/2 with a triple Cheddar from Kraft. I really hate running around to find the right ingredients but don’t also want to be disappointed if I did not make it exactly like the author. Frustrating. Plus, there is beef or chicken Montreal seasoning. I went with the beef one since I have never seen this seasoning before nor know what it tastes like.
You can use the Mexican Melts and it will be just as good. Use the regular Montreal Seasoning (beef), not the Montreal Seasoning for chicken. I hope you enjoy these as much as we do! I think the Montreal gives them the added flavor boost!
I loved the flavor of this dish but I would like to comment that I think it needs to be cooked longer. I followed the instructions and there were some potatoes that were still hard. Iam now eating it baked longer and it is excellant! Will keep this in my recipe box for sure! Thank you! The Mexican cheddar melts made no difference that I could tell but I did not put the cayenne in because I as serving picky kids. Next time I will.