4-Ingredient Creamy Cheddar Potato Cubes

My neighbor brought this to our potluck, and it disappeared first! With just four ingredients, it’s rich, comforting, and ridiculously easy to make.

These creamy cheddar potato cubes deliver all the indulgent flavor of a classic potato gratin—without the tedious slicing. By cutting the potatoes into 1/2-inch cubes, more surface area is exposed for the cream and sharp cheddar, creating a luscious sauce that clings to every bite. A two-step cheese topping ensures a creamy interior and a perfectly golden, bubbly crust.

Ingredients

• 2 1/2 lbs potatoes (Russet or Yukon Gold)
• 2 cups sharp cheddar cheese, shredded
• 1 1/2 cups heavy cream
• 1 1/2 tsp kosher salt

Directions

Step 1: Prep the Potatoes
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Peel the potatoes and cut them into uniform 1/2-inch cubes.

Tip: Keeping the cubes the same size is key—smaller pieces will overcook while larger ones stay firm.

Step 2: Season and Coat
Place the potato cubes in the prepared dish and sprinkle with kosher salt. Pour the heavy cream over the top and gently stir in the dish so every cube is coated.

Step 3: First Cheese Layer
Sprinkle 1 cup of shredded cheddar over the potatoes. This layer will melt during baking, blending with the cream to form the base of your sauce.

Step 4: Bake Covered
Cover the dish tightly with foil and bake for 35–40 minutes. The steam from the cream will gently poach the potatoes until fork-tender.

Step 5: Finish with a Golden Top
Carefully remove the foil and stir the potatoes gently. Spread them back evenly, top with the remaining 1 cup of cheese, and bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden-brown.

Step 6: Rest and Serve
Let the dish sit for 10 minutes before serving. This allows the cream and melted cheese to thicken into a rich, scoopable sauce that clings to every potato cube.