Easy Cheesy Potatoes

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Easy Cheesy Potatoes are sure to become a favorite side dish in your house. Tender potatoes in a short-cut cheese sauce are baked until golden and bubbly!

This potato casserole will elevate any meal into a feast. Serve this rich, savory side dish with glazed ham, baked chicken legs or roasted pork tenderloin.

Cheesy Potatoes in a white casserole dish with a scoop taken out

Cheesy Potato Ingredients

While the obvious ingredient is potatoes we add lots of cheddar cheese, sour cream, butter, soup, and green onions finish out this easy dish.

You can vary these ingredients to suit your taste or use what you have on hand.

  • Cheese: I find that cheddar cheese produces the best sauce with the most flavor, especially if you use extra-sharp but a nice swiss or your fave cheese will work just fine!
  • Potatoes: Almost any kind of potatoes will work for this recipe.
    • In a hurry? Use country style hash browned potatoes in place of boiling your own potatoes.
    • Choose thin skinned potatoes (like Yukon gold or red potatoes) and skip the peeling
  • Canned Soup: Use any kind of condensed “cream of” canned soup in this recipe. I love using homemade condensed mushroom soup to control the salt.

If you want to make your cheesy potato bake more of a one-pot meal, then go ahead and add a cup or two of diced ham or some poached chicken breasts (or leftover roast chicken). Even ground beef would be great in this casserole!

Cheesy Potato ingredients in a glass bowl

How to Make Cheesy Potatoes (with real potatoes)

This casserole recipe is a simple variation of scalloped potatoes, but with diced potatoes and requires less prep thanks to an easy-to-make sauce. Here’s how easy it is to make cheesy potatoes in the oven:

  1. Boil the diced potatoes until tender.
  2. Melt the butter and mix in the remaining ingredients. Save some cheese to sprinkle on top.
  3. Combine all the ingredients together, including the cooked potatoes, and transfer to a greased casserole dish.
  4. Top with the remainder of the cheese and bake until bubbling and browned.

Don’t cover these cheesy potatoes while baking. You want the top to get golden brown.

Not ready to bake it yet? Cheesy potatoes will keep in the refrigerator for 2-3 days before baking. So make this dish extra easy by taking care of all the prep work the day before! Just pop them in the oven following the recipe and you are ready to enjoy.

Cheesy Potatoes in a casserole dish

Can You Freeze Cheesy Potato Casserole?

Cheesy potatoes come out of the oven tender and delicious! You can make and bake this casserole ahead of time and freeze it as well. Or, freeze the leftovers, if there are any!

Let this dish thaw before baking at 400F for about an hour, or until piping hot and the cheese is nicely browned.

Our Fave Potato Sides

Cheesy Potatoes in a white casserole dish with parsley
5 from 144 votes
Review Recipe

Cheesy Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
These potatoes are loaded with creamy goodness like sour cream and cheddar cheese and make a perfect side dish!


  • 3 pounds diced potatoes or 30 ounces country style hash browns
  • ¼ cup butter melted
  • 1 cup sour cream
  • 1 cup cream of chicken soup or cream of cheddar
  • ¼ cup green onion chopped
  • 2 cup cheddar cheese divided

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  • Preheat oven to 375˚F and grease a 9x13 inch baking dish.
  • If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly.
  • Melt butter, add sour cream, soup, onion and 1 ½ cups cheese. 
  • Toss in the potatoes (or frozen hash brown potatoes) and combine. Spread into a prepared baking dish.
  • Top with remaining cheese and bake for 28-30 minutes or until browned and bubbly.

Recipe Notes

Optional topping: For a crunchy topping, combine 1 1/2 cups cornflakes, slightly crushed with 4 tablespoons melted butter. Top casserole before baking.

Nutrition Information

Calories: 348, Carbohydrates: 25g, Protein: 13g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 62mg, Sodium: 488mg, Potassium: 795mg, Fiber: 4g, Sugar: 1g, Vitamin A: 730IU, Vitamin C: 20.2mg, Calcium: 295mg, Iron: 6.1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Cheesy Potatoes
Course Side Dish
Cuisine American

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I have always baked recipes like this covered with foil. It is a real leap of faith to bake it uncovered. Thanks for sharing.

  2. Thank you!! Even with making with fresh potatoes it was fairly quick and easy, just throw everything into the bowl, mix and bake. Was really delicious!!5 stars

  3. I made some fresh bacon bits and mixed them in with everything! Loaded potatoes, they’re wonderful!!

  4. Probably the easiest and best tasting cheesy potatoes ever! I used Baked potatoes and boiled them prior… so so soooo good! And all my guests raved about it! Thank you!5 stars

  5. I purchased the Ore Ida diced hash brown potatoes. I don’t need to cook them first do I?? Sorry if this is a dumb question

    1. My mother in law told me to put an opening in the bag and microwave just to soften the potatoes and then to bake them5 stars

  6. silly question but the soup is condensed, do i add milk to the soup or do i just used it in condensed form?

    1. Great question Robin! You use the soup directly out of the can, condensed. Enjoy the recipe!

    1. Yes you can do potatoes in the microwave. We
      have a friend that makes a cloth bag, you put your potatoes in the bag and microwave them
      whole of course, turn out great.

  7. I’m sorry if this is a silly question. I need this for Thursday night. But won’t have time that day to make it. I was planning on making it today. I can make the whole thing, up to assembly in the pan and pop it in the fridge. Then Thursday afternoon, take it out, add crunchy topping, then bake. Correct? If so, will being in the fridge for two days add to the bake time?

    1. That should work fine Michelle. I’d suggest taking it out and allowing it to come to room temperature before baking if you can. It may take a little extra time if it is cold. ENjoy!

  8. About how many med/lg potatoes are in 3 lbs? I would like to make this today (with my favorite meatloaf recipe that I also got from you!), and I don’t have a scale to weigh these. Thank you!

  9. Am I able to use Ore-Ida Southern style diced hash brown potatoes? Or would that ruin any of the flavor? Thank you! Excited to try this for Easter!

  10. I have my own version of this that has been an absolute hit with everyone that has tried it spanning 25 years! I use all of the ingredients above except I in lieu of the green onion I add a medium onion chopped to the cheese mixture. I also use 8 ounces of cheddar cheese, 8 ounces of sharp cheddar cheese, 4 ounces of velveeta, 1 package of cream cheese an 24 ounces of sour cream. I also use an entire bag of the hash browns. I was mandated by my coworkers to bring this dish for every single pitch-in!

  11. This is my mother-in-law’s recipe to a T that she would make for every family gathering. Everyone loved her Cheesy Potatoes! Now that she is no longer with us,I’m the one carrying on the family tradition with these delicious recipe. My husband just asked me to make these for lunch. These are great for any time if year ir just in memory of a dear sweet lady.5 stars

    1. Thank you for sharing Phyllis. So nice to have that memory and enjoy a dish to remember someone special.