17 Cheesy Potato Recipes That Make Cold Winter Nights 10x Cozier

Warm up with these irresistible recipes.

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
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Published January 09, 2026
Theodora Kaloudis
Skillet of tartiflette with melted cheese and potatoes served on a table

Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

When it’s a chilly and windy day and you’re looking for something cozy to eat, it doesn’t get any better than cheesy potatoes. Each bite is like a warm embrace and is guaranteed to get you through the winter doldrums. We’ve pulled together a rather spectacular collection of decadent recipes, like Loaded Potato Soup and an Irish Baked Mashed Potato Casserole. Each of them will stick to your ribs and warm you right up.

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  • Twice Baked Potato Casserole

    A wooden spoon lifting a serving of twice baked potato casserole from a baking dish

    Simply Recipes / Alison Bickel

    "This casserole takes all the joy of the twice baked potato—a fluffy baked potato stuffed with creamy mashed potatoes, gooey and tangy cheese, salty bacon, and fresh green onions—and transforms it into the ultimate casserole side dish. Easy to serve, easy to love."  —Brianne Ross, Recipe Developer

  • Rakott Krumpli (Hungarian Potato Casserole)

    Rakott Krumpli (Hungarian Potato Casserole) in a 9x13 casserole dish, one serving on a plate

    Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

    “Yukon Gold potatoes, which have a medium starch content, are best for this recipe. They can withstand the long cooking time without falling apart. Do not substitute russet potatoes because they will likely go mushy.” —Craig Ruff, Recipe Developer

  • Tartiflette (French Potatoes with Bacon and Cheese)

    Skillet of tartiflette with melted cheese and potatoes served on a table

    Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

    “I recommend using slab bacon if you can find it; the larger pieces create a texture that complements the creaminess of the potatoes and cheese in the finished dish. If you cannot find slab bacon, any high-quality thick-cut bacon will also work.” —Jamie Anulewicz, Recipe Developer

  • Loaded Baked Potatoes

    Nick Evans | Art Banner Credit: Andy Christensen

    “Normally, baked potatoes are seen as a side dish, but these are so stuffed and have so much going on that they are essentially a meal in themselves. Sometimes, I’ll serve them with a little side salad or something just to lighten up the plate.” —Nick Evans, Recipe Developer

    Continue to 5 of 17 below

  • Crispy Parmesan and Black Pepper Roasted Potatoes

    Crispy Parmesan Smashed Potatoes on a parchment lined sheet-pan

    Simply Recipes / Photo by Alex Huang / Food Styling by Kaitlin Wayne

    “For this recipe, you’ll want to use small baby or new potatoes as you want to be able to smash the potato whole. Red or yellow both work here. Fingerlings also work here, but if they’re on the larger side, you may need to simmer them longer.” —Kayla Hoang, Recipe Developer

  • Sheet Pan Au Gratin Potatoes

    Overhead view of a 9x13 sheet pan of Sheet Pan Au Gratin Potatoes recipe on a countertop with forks, a serving spoon, glasses and a small bowl of chives

    Simply Recipes / Mark Beahm

    “The sheet pan method means less layers and more surface area. It cooks faster and you get more crispy surfaces on the bottom and edges of the casserole. Win-win!” —Nick Evans, Recipe Developer

  • Rumbledethumps (Scottish Potato and Cabbage Casserole)

    Overhead view of a square white baking dish of potato cabbage casserole sitting on a dark green napkin next to a serving spoon all on a wooden tabletop

    Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

    “Rumbledethumps is both a great dish to use up leftovers and a perfect candidate for making ahead. If you have leftover mashed or boiled potatoes and/or leftover boiled, sautéed, or even roasted greens, you can use them here. Simply mash the ingredients together with some butter before spreading into a baking pan, topping with cheese, and baking until golden.” —Devan Grimsrud, Recipe Developer

  • Chorizo-Stuffed Sweet Potatoes

    Aaron Hutcherson

    “The roasted sweet potatoes and the chorizo mixture can both be made ahead and reheated in the microwave. It can also be a quick weeknight meal if the sweet potatoes are already baked.” —Aaron Hutcherson, Recipe Developer

    Continue to 9 of 17 below

  • Twice Baked Potatoes

    Twice baked potatoes on a piece of parchment paper

    Simply Recipes / Ciara Kehoe

    “Always use russet potatoes. There are two reasons: Russets are some of the biggest potatoes, which make for impressive twice baked. Also, russet potato skins are a bit thicker, so they hold their shape the best after being scooped and refilled.” —Devan Grimsrud, Recipe Developer

  • Cheesy Garlic Smashed Potatoes

    Cheesy baked smashed potatoes topped with herbs

    Simply Recipes / Ciara Kehoe

    “Use gentle but firm pressure with the bottom of a measuring cup or glass, pressing each potato just enough to expose the fluffy interiors and create nooks for the butter and cheese to settle into, but not so much that they fall apart completely.” —Kris Osborne, Recipe Developer

  • Semi-Homemade Cheesy Funeral Potatoes

    Funeral Potatoes with Real Potatoes
    Sally Vargas

    “You can make the entire dish, except for topping with breadcrumbs, up to three days ahead of time. Just spread into the casserole dish, cover with plastic wrap, and store in the refrigerator. When ready, uncover the casserole, sprinkle on the panko crumbs, and cook according to the recipe.” —Summer Miller, former Senior Editor

  • Shipwreck Casserole

    shipwreck casserole in a casserole dish at a table setting with a bowl of scallions, plate, and glass of water

    Simply Recipes / Mihaela Kozaric Sebrek

    “Almost every version of shipwreck casserole I’ve seen includes some sort of potato, most often lots of raw potatoes that are peeled and sliced very thinly. In my recipe, frozen hash browns make it quicker and easier. Plus, the hash browns get incredibly crispy on the bottom and top of the casserole.” —Nick Evans, Recipe Developer

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  • Cheesy Potato Casserole

    Nick Evans | Art Banner Credit: Andy Christensen

    “While I like making my own sauce for this casserole, I prefer using frozen hash browns over fresh. They are a consistent product and easy to use. Plus, frozen hash browns are parcooked, so there is little risk that you will end up with uncooked potato in the center of your casserole.” —Nick Evans, Recipe Developer

  • Irish Baked Mashed Potato Casserole

    A white casserole dish with Irish baked mashed potatoes, with part of the dish scooped out, on a white marble counter

    Simply Recipes / Mihaela Kozaric Sebrek

    “Boiling the potatoes with the skins on prevents them from becoming waterlogged when cooking and helps retain more of the potatoes’ flavor of the potatoes.” —Ivy Manning, Recipe Developer

  • Loaded Potato Soup

    Bowl of loaded potato soup garnished with shredded cheese scallions and bacon with a spoon

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Abby Armstrong

    “Instead of blending the soup, you’ll use a potato masher to achieve a creamy texture. Don’t be tempted to pull out the stick blender because puréeing the soup can result in a gluey texture. If you’d like a completely smooth texture, you can pass the soup through a food mill fitted with the finest disc.” —Megan Scott, former Senior Editor

  • Potato Croquettes

    Potato Croquettes Sprinkled with Salt, All Sitting on a Paper Towel Lined Baking Pan

    Simply Recipes / Frank Tiu

    “One of the best things about this recipe is that it works really well with leftover mashed potatoes. Simply skip making the mashed potatoes and swap out 2 cups of cold, leftover mashed potatoes for the homemade mashed potatoes in this recipe. Leftovers that contain a minimal amount of milk, cream, and other dairy will work best.” —Devan Grimsrud, Recipe Developer

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  • Loaded Broccoli Cheddar Potato Soup

    A spoonful of broccoli potato soup garnished with scallions bacon and cream

    Simply Recipes / Frank Tiu

    “Starchy russets are the MVP here. Their high starch content helps thicken the broth as the potatoes soften, creating a hefty texture without extra thickeners. They hold their shape just long enough to stay in distinct bites, cooking at the same rate as the broccoli.” —Anne Wolf, Recipe Developer

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