These 4-Ingredient Creamy Cheddar Potato Cubes are the ultimate comfort side dish, offering a shortcut to the flavors of a classic gratin without the tedious slicing. By cubing the potatoes into small 1/2-inch pieces, you create more surface area for the heavy cream and sharp cheddar to cling to, resulting in a rich, velvety sauce that permeates every bite. The two-stage cheese application ensures you get a creamy interior and a perfectly golden, bubbly crust.
Creamy Cheddar Potato Cubes
Ingredients:
Ingredient Quantity
Potatoes (Russet or Yukon Gold) 2 1/2 lbs
Sharp cheddar cheese (shredded) 2 cups
Heavy cream 1 1/2 cups
Kosher salt 1 1/2 teaspoons
Step-by-Step Directions:
Step 1: The Prep: Preheat your oven to 375°F. Lightly grease a 9×13-inch glass baking dish. Peel your potatoes and cut them into uniform 1/2-inch cubes.
Tip: Keeping the cubes uniform is the secret to success here. If the sizes vary too much, the small pieces will turn to mash while the larger ones stay crunchy.
Step 2: Season and Coat: Spread the cubes in the dish and sprinkle evenly with the kosher salt. Pour the heavy cream over the top and stir gently right in the pan to ensure every cube is glistening.
Step 3: The First Cheese Layer: Sprinkle 1 cup of the shredded cheddar over the potatoes. This layer will melt directly into the cream during the first half of baking to create the base of your sauce.
Step 4: The Covered Bake: Cover the dish tightly with foil and bake for 35–40 minutes. This traps the steam from the cream, poaching the potatoes until they are fork-tender.
Step 5: The Final Crisp: Remove the foil (careful of the steam!) and give the potatoes a gentle stir. Spread them back into an even layer and top with the remaining 1 cup of cheese. Bake uncovered for another 20–25 minutes until the sauce is bubbly and the top is golden-brown.
Step 6: The Rest: Let the dish sit for 10 minutes before serving. This allows the hot cream and melted cheese to emulsify into a thick, scoopable sauce.
