My neighbor brought this dish to our potluck, and it was the first thing gone. So rich and easy with just 4 ingredients.

My neighbor brought a pan of these creamy cheddar potato cubes to our neighborhood potluck last summer, and I watched them disappear in about ten minutes flat. They’re everything you want from a comfort-food side: tender potatoes, a rich, velvety cream sauce, and a blanket of melted cheddar on top. The best part is that it all comes together with just four basic ingredients you probably already have. This is the kind of recipe I lean on during busy workweeks or when I’m hosting and need something that feels special without a lot of fuss.

These creamy cheddar potato cubes are rich enough to stand out at any potluck or holiday table, so I like to pair them with simple proteins like roasted chicken, baked ham, or grilled pork chops. A crisp green salad or steamed green beans helps balance the creaminess, and a side of something tangy—like pickles or a vinegar-based slaw—cuts through the richness nicely. They also make a cozy base for a casual dinner bowl: pile on leftover rotisserie chicken or sliced sausage and a spoonful of salsa or hot sauce for an easy, satisfying meal.

Servings: 6

2 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch clear glass baking dish so the potatoes don’t stick.

Peel the potatoes and cut them into small, even 1/2-inch cubes. The smaller size helps them get tender and creamy all the way through without overbaking.

Spread the potato cubes evenly in the prepared glass baking dish, making sure they’re in a fairly even layer so they cook at the same rate.

Sprinkle the kosher salt evenly over the potatoes, tossing gently with clean hands or a spoon right in the dish to distribute it throughout.

Pour the heavy cream evenly over the potatoes. Use a spoon to gently stir and coat all the cubes so every piece has some cream around it. Smooth the potatoes back into a flat, even layer.

Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the potatoes. This first layer melts down into the cream as it bakes and helps create that rich, cheesy sauce.

Cover the baking dish tightly with foil and place it on the center rack of the oven. Bake for 35–40 minutes, until the potatoes are starting to soften when pierced with a fork.

Carefully remove the foil (watch for steam), then gently stir the potatoes to mix the melted cheese and cream, making sure the edges don’t dry out. Spread them back into an even layer.

Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 20–25 minutes, until the potatoes are very tender, the cream is bubbling, and the cheese on top is fully melted and lightly golden in spots.

Let the dish rest on the counter for about 10 minutes before serving. This short rest helps the creamy cheddar sauce thicken slightly so the potatoes scoop out in rich, cheesy cubes instead of sliding all over the place. Serve warm, straight from the glass baking dish.

If you like a little color and texture on top, broil the potatoes for 2–3 minutes at the end of baking to brown the cheese more deeply—just watch closely so it doesn’t burn. For a slightly lighter version, you can swap half of the heavy cream for whole milk; the sauce will be a bit less thick but still very comforting. To get ahead on busy days, peel and cube the potatoes the night before and store them in a bowl of cold water in the fridge (drain and pat dry before baking so the cream doesn’t get watered down). If you prefer a saltier bite, use regular table salt instead of kosher, but reduce it slightly and taste after baking so you don’t overdo it. You can also play with the cheese flavor by using half mild cheddar and half extra-sharp cheddar for a more pronounced tang while still keeping the ingredient list to four. For potlucks, bake the dish completely at home, then rewarm it covered at 300°F until hot and bubbly again; give it a gentle stir right before serving so every scoop is creamy and cheesy.