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
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Easy Cheesy Potatoes

These easy cheesy potatoes are loaded with creamy goodness like sour cream and cheddar cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
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  • 3 pounds diced potatoes or 30 ounces country style hash browns
  • ¼ cup butter melted
  • 1 cup sour cream
  • 1 cup condensed cream of chicken soup or cream of cheddar
  • ¼ cup green onion chopped
  • 2 cup cheddar cheese divided


  • 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.


Optional topping: For a crunchy topping, combine 1 1/2 cups cornflakes, slightly crushed with 4 tablespoons of melted butter. Top casserole before baking.
Leftovers will keep in an airtight container in the refrigerator for 3 days. 
5 from 460 votes

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
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. This was the star of the meal! Everyone loved them. I made the recipe as written with one substitution; potato chips on top instead of cornflakes.5 stars

  2. I will be making this recipe for 30 or more children at church. Do you think the recipe can be doubled and about 2 lbs of cooked ground beef be added?

    1. I think that would be great, you might like to add some extra seasonings (salt and/or even Italian seasoning or spices) if you add beef.

  3. These were really good, and a nice change from my usual cheesy potatoes. I ended up using Simply Potato hashbrowns and cream of potato soup, and also added a mixture of kettle chips, parm cheese and melted butter to the top. (oh, and some chopped up cooked bacon!!)5 stars

    1. You can find the recipe by clicking the “Jump to Recipe” button at the top of the page with full ingredients and directions.

  4. I gave this recipe a 5 Star because it was easy to make and baked up great. I needed to add more flavor to mine and added some Badia Complete seasoning, some onion flakes (too lazy to sautee) and a little shake of granulated garlic. Also added a bit of milk for creaminess. It was very tasty. Thanks for recipe.5 stars

    1. Five stars go to leftover potato cakes! Worth making the casserole just to have leftovers. They were crunchy and delicious. Just be patient and get good browning before flipping. We mushed our potatoes up a little before shaping. Totally yummy!5 stars

  5. I used real bacon bits instead of green onions because I don’t like green onions and it was very tasty. And, I used a whole can of cheddar cheese soup because I didn’t want to waste the rest of the can and I couldn’t see myself using the remainder of the can in anything else. The only problem that I had was that I simmered my potatoes for 12 minutes, which was too long because they were a little mushy. I’ll definitely make these again, but if I use real potatoes, I’ll probably only simmer them 9-10 minutes and check for doneness more often.4 stars

  6. Followed recipe exactly except for optional topping. Used crushed potato chips. Served to family with Christmas dinner. Everyone raved about it. My son ate 3 or 4 servings and brought the leftovers home. Even a picky eater enjoyed them. Definitely a huge success. Will certainly make again.5 stars

  7. I used Simply Potatoes Southwestern and cream of Potato soup also added garlic powder.
    Since I was making for myself I cut ingredients in half.

    Delicious 5 stars

  8. Hi! I apologize if this has been asked and answered, but do you think this would work in a crock pot? Love all of your recipes!!