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 tonight and it was heavenly! It paired nicely with our meatloaf and fresh garden- grown salad
First time I made cheesy potatoes and it came out great. Thank you!
I have always baked recipes like this covered with foil. It is a real leap of faith to bake it uncovered. Thanks for sharing.
You’re welcome, enjoy Susan!
This was super easy to make! I used condensed cream of cauliflower and frozen potatoes and it was great
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!!
You’re welcome Theresa, so glad you loved the potatoes!
I made some fresh bacon bits and mixed them in with everything! Loaded potatoes, they’re wonderful!!
I’m out of soup Can I possibly make a white sauce in replacement of the soup?
You could take a peek at this scalloped potatoes recipe for a sauce Cyndy!
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!
You’re welcome Kevin! So glad you love these potatoes!
Made these and my husband loved them!
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
If they are pre-cooked, you sure can Lisa! Enjoy!
My mother in law told me to put an opening in the bag and microwave just to soften the potatoes and then to bake them
silly question but the soup is condensed, do i add milk to the soup or do i just used it in condensed form?
Great question Robin! You use the soup directly out of the can, condensed. Enjoy the recipe!
Can you bake potatoes in microwave instead of boiling them.?
Sure you could. Enjoy Kathy!
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.
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?
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!
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!
3 pounds would be about 9 medium potatoes. Enjoy the recipe Sylvia!
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!
You sure can Rebecca! Enjoy!
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!
Sounds delicious Christina!
Going to try tonight.
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.
Thank you for sharing Phyllis. So nice to have that memory and enjoy a dish to remember someone special.
wonderful receipes!
This recipe was awesome! My husband and I loved it.