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These cheesy potatoes are so easy to make and so creamy & cheesy.
Chunks of tender potatoes are tossed with a shortcut cheese sauce and baked until browned and bubbly for a side dish everyone will love!
This Casserole Is an Easy Favorite Because…
- It is rich, creamy, and packed with cheesy flavor.
- The sauce is really quick to make with ingredients I always have on hand.
- It can be prepared with either fresh potatoes or thawed frozen potatoes.
What You’ll Need For Cheesy Potatoes
- Cheese: Sharp cheddar cheese is my go-to for the best flavor. Pre-shredded cheese works just fine in this recipe! If using other varieties of cheese, ensure you choose one with a bold flavor like Swiss.
- Potatoes: Almost any variety of potatoes works in this recipe—I most often use Russets or yellow potatoes. In a hurry? Use country-style hash brown potatoes in place of boiling potatoes.
- Canned Soup: This recipe uses any condensed canned soup. You can replace it with a homemade version or any variety of ‘cream of’ soup such as cream of celery or mushroom.
- Sour Cream: Sour cream adds a little tang.
Variations
- Swap the seasonings: Add some garlic, garlic powder, black pepper, or onion powder to add extra flavor.
- Spice it up: Add some chopped diced jalapeno for a little kick.
- Add some crunch: Top it with crushed cornflakes, ritz crackers, or potato chips for a little extra crispy crunch.
- Make it a meal: Turn this cheesy potato casserole recipe into a one-pot meal by adding a cup or two of diced ham or shredded chicken and steamed broccoli fried mushrooms.
More Potatoes We Love
Did you enjoy these Easy Cheesy Potatoes? Leave a comment and a rating below.
Easy Cheesy Potatoes
This cheesy potatoes recipe is easy to make and has lots of creamy cheesy sauce!
Equipment
Ingredients
- 3 pounds potatoes or 30 ounces country style hash browns, thawed
- ¼ cup melted butter
- 1 cup sour cream
- 10.5 ounces condensed cream of chicken soup or cheddar cheese soup, 1 can
- ¼ cup sliced green onions or 1 teaspoon onion powder
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 375˚F and grease a 9×13 inch baking dish.
- If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.
- Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.
- In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.
- Transfer the warm potato mixture to the prepared baking dish.
- Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.
Notes
Use either russet, yellow, or red potatoes. I prefer to peel the potatoes for this recipe.
If using thawed hashbrown potatoes, they do not need to be cooked first.
This recipe can be prepared ahead of time. If chilled from the fridge cover with aluminum foil for the first 20 minutes and add 15 to 20 minutes to the cooking time.
Optional topping: For a crunchy topping, combine 1 1/2 cups corn flakes, slightly crushed, with 4 tablespoons of melted butter. Top casserole before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
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.
Course Side Dish
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Easy and super delicious. I used russets instead of the hashbrowns. I also let the potatoes cool significantly in the colander to help them stabilize and not break down too much before I gently folded them into the cheesy goodness. Served as a side with BBQ sammies and slaw, fresh summer tomatoes with mozzarella and basil. Summer on the table. A house full of teenagers and all went back for seconds.
Never ever disappointed in one oh Holly’s recipes.
So glad you are enjoying them, Leah! That sounds delicious.
So easy to make and delicious! Kinda tastes like the hash brown casserole from Cracker Barrel. I also highly recommend using a mild cheddar cheese so it doesn’t get greasy.
This was a great recipe!
Just tried this recipe for family. It was a hit and nothing was left when we left the table. Will keep this easy recipe and make again.
I added a little mozzarella and gueyer to the cheddar, along with a little more butter, cracked pepper
and sprinkled bacon pieces and crumbled Ritz crackers over the top yummy!! my family loved it.
I added bacon and mushrooms
Is it possible to over boil the potatoes? Mine seem like mashed potatoes. I’m hoping this is still going to turn out? Or should I start over and only half boil the potatoes so they aren’t so soft and mash when blending in with the cheese mixture?
They should be boiled until fork tender, so they should be little chunks of potatoes.
Also, it helps to quick cool the potatoes after boiling. run cold water (and even ice cubes) over them until they are cool to touch to stop their residual cooking.
What are your thoughts on making several batches in a roaster oven?
I haven’t tried it but I can’t see any reason it wouldn’t work.
I have made this recipe at least 10 times it is a big hit every time.
It was pretty tasty but oh so greasy.
If you’re finding it oily, a milder cheese can sometimes help with that! Try medium or mild if you’re using sharp.
Hey, Sheri!
This may not be the reason, but I know (because I have done it myself!) I have used a full stick
( 1/4 lbs) instead of a 1/4 cup (half a stick) by accident and I felt the same way.
Yes very cheesy and moist with a lot of flavor ❣️❣️❣️
tasted very good
What would be better and more flavour the cream of chicken or cheese soup in it?
Either work great in this recipe. I most often use cream of chicken with sharp cheddar.
We use Ore-Ida Potatoes with/onions and peppers to make this dish. We top with Durkee Fried Onions. Go good!
Go good!