If you are looking for the ultimate comfort snack that combines crispy edges with gooey, melting cheese at the center, this Baked Cheesy Potato Croquettes Recipe will become an instant favorite. Using leftover mashed potatoes, a few pantry staples, and a simple baking method, you’ll end up with golden, crunchy croquettes packed with rich cheddar flavor. Each bite offers a delightful contrast between the crispy breadcrumb coating and the soft, cheesy interior. Whether serving as a snack, side, or appetizer, these croquettes bring warmth and smiles to any table.
Ingredients You’ll Need
The magic of this Baked Cheesy Potato Croquettes Recipe is that it relies on simple, everyday ingredients that are easy to find but essential to achieving that perfect texture and flavor. From fluffy mashed potatoes providing a creamy base to panko breadcrumbs lending a satisfying crunch, every component plays a key role.
- 450 g (2 cups) leftover mashed potato: Best if chilled with minimal cream or butter to keep a firm texture perfect for shaping.
- 10 x 1.5cm cubes strong cheddar: Adds that wonderfully sharp, melty center that makes these croquettes irresistible.
- 90 g (3/4 cup) plain (all-purpose) flour: Helps bind the croquettes and creates the first layer for the crumb coating; gluten-free options work well here too.
- ¼ tsp salt: Enhances overall flavor without overpowering.
- ¼ tsp pepper: Adds a subtle hint of warmth and depth.
- 1 egg, lightly whisked: Acts as the glue for the breadcrumbs, ensuring an even, crispy crust.
- 100 g (2 cups) panko breadcrumbs: Lightweight and airy, toasted to golden perfection; smoked paprika mixed in adds an extra smoky dimension.
- ½ tsp smoked paprika: Lends a gentle smoky flavor and beautiful color to the breadcrumbs.
- 1 tbsp oil: Avocado oil is preferred for its neutral taste and high heat tolerance, but sunflower or canola oil are great alternatives.
How to Make Baked Cheesy Potato Croquettes Recipe
Step 1: Prepare Your Coating Stations
Begin by preheating your oven to 200°C (400°F) with the fan on, and place a flat baking tray aside to heat up. Then, create three stations: one bowl with the flour mixed with salt and pepper, a second with the lightly whisked egg, and a third with the panko breadcrumbs combined with smoked paprika and oil. This setup ensures an easy, mess-free dredging process.
Step 2: Shape the Croquettes
Take a heaped tablespoon of chilled mashed potato and flatten it gently in your hand. Place a cube of strong cheddar in the center, then carefully wrap the mashed potato around the cheese, rolling it into a neat cylinder. The goal is to fully encase that cheese so it melts perfectly inside rather than leaking out during baking.
Step 3: Coat for Crunch
Dip each croquette first in the seasoned flour, then the egg, and finally coat completely in the smoky, oiled panko breadcrumbs. This three-step process creates a satisfyingly crispy golden crust once baked. Place each coated croquette evenly spaced on the hot baking tray to ensure good airflow during baking.
Step 4: Bake to Golden Perfection
Bake the croquettes in the preheated oven for 12 to 15 minutes, watching for a gorgeous golden hue. Be careful not to overbake as too much heat can cause the cheese to seep out and the croquettes to flatten slightly. Once golden and crisp, remove from the oven and let cool for a few minutes before serving to enjoy that perfect molten cheese center.
How to Serve Baked Cheesy Potato Croquettes Recipe
Garnishes
These croquettes shine on their own but are elevated even more with fresh garnishes. A sprinkle of chopped chives or parsley adds a burst of color and fresh aroma, while a dollop of sour cream or a drizzle of garlic aioli brings creamy contrast to every bite. For a bit of zing, serve alongside a tangy tomato ketchup or a smoky chipotle mayo.
Side Dishes
Because Baked Cheesy Potato Croquettes Recipe delivers hearty satisfaction, pairing them with lighter sides helps balance the meal. A crisp green salad with vinaigrette, steamed seasonal vegetables, or a refreshing cucumber and dill salad perfectly complement the richness of these croquettes. They also work wonderfully as a side to barbecue or grilled meats for a crowd-pleasing feast.
Creative Ways to Present
For a playful twist, turn these croquettes into bite-sized appetizers on skewers for casual gatherings. Alternatively, create a croquette platter with a trio of dipping sauces such as mustard aioli, spicy ketchup, and herb yoghurt to wow your guests. Another fun idea is to slice them in half and serve atop toasted bread with a sprinkle of microgreens for a croquette open sandwich experience!
Make Ahead and Storage
Storing Leftovers
You can prepare the croquettes ahead of time by shaping and coating them, then storing them uncovered in the fridge for up to two days before baking. This is perfect when prepping for a party or busy weeknight. Just remember to bake them uncovered as instructed for the best crispiness.
Freezing
The best way to enjoy these croquettes later is to bake them first, let them cool completely, and then freeze them in an airtight container. Freezing them uncooked is less ideal because the mashed potato may release water and change texture after thawing. When you’re ready, bake the frozen croquettes at 180°C (350°F) for about 12-15 minutes until hot all the way through.
Reheating
To revive leftover croquettes, reheat them in an oven or air fryer rather than microwaving to preserve their crisp exterior. Heat at 180°C (350°F) until warmed through and crunchy on the outside. This method brings back that fresh-baked appeal every time.
FAQs
Can I use freshly made mashed potatoes instead of leftovers?
Yes! Just make sure your mashed potatoes are well-chilled and not too creamy as overly wet mash can make the croquettes hard to shape and less crispy.
What cheese works best besides cheddar?
Strong, melting cheeses like Gruyère, mozzarella, or even a spicy pepper jack can be delicious alternatives depending on your flavor preference.
Is it possible to fry these croquettes instead of baking?
Absolutely! You can shallow fry them in a neutral oil until golden or deep fry for an extra crispy exterior. Just keep an eye to avoid overcooking as cheese can leak out.
Can these croquettes be made gluten-free?
Yes, simply use a gluten-free all-purpose flour and gluten-free breadcrumbs to keep the recipe suitable for gluten-sensitive eaters.
How long do leftover croquettes keep in the fridge?
Stored in an airtight container, cooked croquettes will keep well in the fridge for around 3-4 days. Reheat thoroughly before eating to enjoy their best texture.
Final Thoughts
There is something truly comforting about the golden crust and molten cheese inside these Baked Cheesy Potato Croquettes Recipe treats. They take humble leftover mashed potatoes and transform them into something extraordinary that’s perfect for any occasion. I cannot wait for you to try this recipe and share the joy of crispy, cheesy goodness with your friends and family!
PrintBaked Cheesy Potato Croquettes Recipe
These Baked Cheesy Potato Croquettes are a crispy, golden-brown snack or side dish perfect for using leftover mashed potatoes. Each croquette has a gooey cube of strong cheddar cheese wrapped inside, coated in seasoned panko breadcrumbs for a crunchy exterior. Baked to perfection, they offer a delightful combination of creamy potato and melted cheese without the extra oil from frying, making them a lighter, delicious comfort food ideal for any time of year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 croquettes
- Category: Snacks
- Method: Baking
- Cuisine: American, British
Ingredients
Potato Mixture
- 450 g (2 cups) leftover mashed potato, chilled (preferably with minimal cream/butter)
- 10 x 1.5cm cubes strong cheddar cheese
Coating
- 90 g (3/4 cup) plain (all-purpose) flour (gluten free all-purpose flour can be used if required)
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg, lightly whisked
- 100 g (2 cups) panko breadcrumbs (or homemade breadcrumbs from slightly stale bread; gluten free if needed)
- ½ tsp smoked paprika
- 1 tbsp oil (avocado oil recommended, or neutral oils like sunflower or canola)
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) fan and prepare a flat baking tray by placing it aside for later use.
- Prepare the Flour Mix: In a bowl, combine the plain flour, salt, and pepper. Mix thoroughly to distribute the seasoning evenly.
- Prepare the Egg Bowl: Lightly whisk one egg in a separate bowl to create the egg wash.
- Prepare the Breadcrumbs: In a third bowl, place the panko breadcrumbs, then sprinkle smoked paprika on top. Drizzle the oil over the breadcrumbs and mix thoroughly so the oil is absorbed evenly, adding flavor and crispiness.
- Shape the Croquettes: Take a heaped tablespoon of chilled mashed potato and flatten it in your palm. Place a cube of cheddar cheese in the center, then wrap the potato around the cheese, shaping it into a neat cylinder.
- Coat the Croquettes: Roll each potato cylinder first in the flour mixture, then dip into the whisked egg, and finally coat in the paprika-seasoned breadcrumbs. Ensure each croquette is fully coated at every step for best texture and sealing.
- Arrange for Baking: Place the coated croquettes spaced evenly on the prepared baking tray. Give them enough room so they don’t stick together during baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the croquettes turn golden brown. Avoid overcooking to prevent cheese leaking and the croquettes losing shape.
- Cool and Serve: Remove from the oven and let the croquettes cool for a few minutes before serving to ensure the cheese inside sets slightly and they are safe to eat.
Notes
- Making Ahead: You can prepare the croquettes up to the coating stage, then cover and refrigerate them for up to two days before baking.
- Freezing: Best to cook the croquettes first, then cool and freeze. To reheat from frozen, bake at 180°C (350°F) for 12-15 minutes until hot throughout. Uncooked croquettes don’t freeze as well because of water seepage during thawing.
- Alternative Cooking: You can fry instead of bake. Heat 4 tablespoons of vegetable oil in a large frying pan and fry croquettes turning regularly until golden. For deep frying, use a deep fat fryer at 180-185°C and fry about 3 minutes until golden brown.
