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 made this as written, delicious everyone loved it!
Can you sub cream cheese for the sour cream?
I haven’t tried it but it should work!
Just from reading the recipe, I rate it 5 stars. So simple. I am going to use cream of mushroom soup, add some green onions and diced ham. I have mad scalloped potatoes for years, and they never quite cook through. I like the idea of par cooking the diced potatoes and then putting them in the casserole. I am delighted with this recipe, and food forward to making it for the holidays. I also have a few homeless friends that I make items for so they get a hot meal. this will be perfect for that!
I make a lot or recipes froths site. You do a great job. Thanks so much.
This recipe is awesome! I used a bag of frozen O’Brien potatoes to save some time dicing and boiling, and I left out the green onion since peppers and onions are already in the mix. I mixed in a sprinkle of garlic salt and cracked black pepper too. I can totally see myself adding in some browned hamburger and topping it with crumbled bacon for a complete one dish meal. Yum!
I got the refrigerated diced potatoes not frozen are those going to work for this recipe?
Are they pre-cooked? If they are raw, boil according to the recipe just until tender and they should work just fine!
These taters are awesome my son actually asks for them for his bday lol he is in love with this side dish
I love the penny saving recipes
Delicious cheesy potato recipe! We use 1 bag of Orida Frozen potatoes as they already have the green and red peppers and onions mixed in. We use Cream of Chicken or Cream of Mushroom Soup. We use sharp cheddar cheese. And we top the dish with dried onions (Durkee) are the best. This is one of our favs and it goes together with so many dishes. We make it as a side for all holiday get-together. Mmmmmm-good!!
This is the best recipe for Cheesy Potatoes. We use frozen O’Brien potatoes with the onion and green peppers already in it. This was how my mother made them, too. Often called Funeral Potatoes, one thing is certain, everyone will love that you made these potatoes for any event.
This was delicious. I left out the chives since others in my house don’t do green things or onions. I also topped with 1/4 cup melted butter mixed with italian bread crumbs for a crispy topping. Amazing. I had to stop myself from eating more, as this is not exactly a low-fat dish.
I know your struggle Amy…I am surprised any makes it to the table by the time I am done quality control! It’s just so yummy!
Thank you
Recipe was great. Only problem I had was we used frozen diced hash browns and we had to keep putting the dish back in the oven because the potatoes weren’t cooked through. I am going to use fresh potatoes next time but if I do frozen again I am going to precook them in the oven some before I add them to the other ingredients.
Hi Dozer, if using fresh potatoes we recommend simmering until for tender before adding to your baking dish.
I have a similar recipe and it takes 1 hour using frozen hash browns at 350.
You can thaw them first and they should be fine.
Have you ever tried parboiling the potatoes in chicken stock? It makes such a difference! I learned this trick from another au gratin potato recipe and so I did it here also. Outstanding recipe!
Delicious tip, thanks Jill!
Can you use american cheese like velveeta
We haven’t tried this recipe with Velveeta but I am sure it would be delicious Margaret. It may be a bit on the creamier side then using cheddar cheese though.
Had to improvise. Used Broccoli cheddar soup, some Velveeta, less sour cream, and a little milk. Turned out great!
If you double the recipe do you have to cook it longer. If not want would you recommend for oven heat and time
Thanks
I haven’t tried doubling this recipe but the potatoes are already soft going into the casserole. It the pan is very full, it may need extra time to heat through (perhaps an extra 15 minutes, you’ll just want to check that the center is warm). As another option, you could make two 9×13 pans and leave the cook time the same. Enjoy!
Can you use frozen diced potatoes or do they have to be hashbrown?
Either should work just fine in this recipe.
Mini tater tots or potato rounds or even regular tater tots are awesome in cheesy potatoes.
I used diced white potatoes in a can for this recipe, omg! Delicious! Made an easy recipe even easier! Thank you for sharing the recipe! Definitely a keeper!
Do I bake this first or can I put it together and bake it 2 days later.?
Hi Jane, you can prepare this whole dish and pop it in the oven 2-3 days later!
If using frozen hashbrowns, should they be thawed and patted dry?
So long as your frozen hashbrowns don’t have ice on them, they should be fine as is. If you think they may be a bit watery, patting them dry would be a good idea Deanne. Enjoy!
Great recipe, instead of using cream of chicken or cheddar I used cream of bacon and it tasted so good
Cream of bacon sounds like an amazing substitution Virginia!
Thank you Virginia, i was thinking about using Cream of Bacon. I am so glad you liked it and I am going to do the same!