Cheese Potatoes Recipe

Preheat the oven to 200°C (400°F).

Place the cubed potatoes in a large pot and cover with cold water by about 2 cm (1 inch). Add 1 teaspoon of salt.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 10–12 minutes. Do not overcook—potatoes should hold their shape.

Drain the potatoes thoroughly in a colander and allow them to steam-dry for 2–3 minutes to remove excess moisture. Transfer to a large mixing bowl. Season with the remaining 1 teaspoon salt, black pepper, and garlic powder; gently toss to combine.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons butter until foamy. Add the flour and whisk constantly for 1–2 minutes to cook the raw flour taste, forming a smooth paste (roux).

Add milk and cream

Slowly pour in the whole milk while whisking to prevent lumps. Add the heavy cream. Continue to whisk and bring the mixture to a gentle simmer; it will thicken to a creamy sauce in 3–5 minutes.

Season and finish

Reduce heat to low. Stir in the Dijon mustard and smoked paprika. Season with 1 teaspoon salt (taste and adjust if needed). Gradually add the grated cheddar and Gruyère in batches, stirring until fully melted and the sauce is smooth and glossy. Keep the sauce warm but do not boil once cheese is added (boiling can make it grainy).

Lightly butter or oil a 9x13-inch (23x33 cm) baking dish. Place the drained and seasoned potatoes into the dish in an even layer.

Pour the warm cheese sauce evenly over the potatoes, gently stirring once or twice to coat without breaking up the cubes.

In a small bowl, combine the breadcrumbs, melted 1 tablespoon butter, and grated parmesan (if using). Sprinkle this mixture evenly over the top of the sauced potatoes.

Bake in the preheated oven for 20–25 minutes, until the sauce is bubbly and the topping is golden brown. For a more browned top, switch the oven to broil/grill for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest for 5 minutes to set slightly.

Sprinkle the sliced fresh chives over the top just before serving.

Serve warm as a side dish (or main for a comforting meal). Leftovers keep refrigerated in an airtight container for up to 3 days; reheat covered in a 180°C (350°F) oven until warmed through.