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!
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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.
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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I have made cheesy potatoes so many times over the years. This time after the top layer of shredded cheese, I added crushed Ritz crackers and a little melted butter. So delicious!!
We didn’t care for this recipe. All we could taste was sour cream. I haven’t made these in years so I looked up a recipe. I don’t know but I thought you used cream cheese???
I LOVE THIS RECIPE!! I accidentally used a different recipe I had printed, and that other recipe called for 2 cups of crushed corn flake topping. Normally that would sound great, but it made the leftovers DRY, no matter how I tried to doctor them. This recipe is not only easier (one bowl is all I used, with the frozen hash brown option), but it tastes better too!!