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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This recipe was fabulous. I added Fresh cilantro And I didn’t have but a tablespoon of sour cream so I used cottage cheese. Had ham in the oven at 275 so cooked it at that temperature for almost 2 hours. I would serve this With ham and broccoli and then the next day make a casserole. This was delicious I had it for breakfast lunch and dinner. Thank you. This will become a family favorite
Can this be made in an electric roaster instead of oven?
I haven’t tried it so I can’t say for sure Maria. I am not sure how the cook time would be affected but I think it should work just fine!
Can this be made ahead and frozen? How would I warm it?
Hi Erica, this can be made ahead and frozen. Bake at 400F for about an hour, or until piping hot and the cheese is nicely browned.
Thank for this recipe and all your recipes. I love literally everything you make. i have made this several times now and everyone loves it. I do add an extra can of cream of chicken soup and a tad extra cheese and it is soo spot on with the green onions..YUM! Thank you!
Can I use cheddar soup instead of cram of cheddar for the Cheesy potato casserole
Yes you can use this as a substitute. Enjoy Misty!
OMG! This recipe is DaBomb.com. I have a strong dairy intolerance to most dairy, so I substituted the butter for plant based and the sour cream for dairy free version and kept sharp cheddar as is…hubby could NOT tell the difference and could NOT stop eating it. EASY to make and soo YUM!
I love that you were able to enjoy this recipe, Shelly! So happy it turned out so great for you!
If I want to prep the night before, will that effect the final product since the frozen potatoes will thaw out?
Hi Anna, if making ahead I would recommend fully preparing these potatoes including cooking! Then you can refrigerate or freeze it and reheat it when ready to enjoy. Hope that helps.
Can I use cream of broccoli instead of chicken
Sure you can!
I made the cheesy potatoes my family loved them. Thank you!!! ❤️
You’re so very welcome Laurie!
I made the cheesy potatoes turned out great. My family loved them . Thank you!!!
I made this recipe my family loved it
Do you have to thaw the frozen potatoes before making and whatever topping you want always mix with melted butter, like potato chips or panko?
Hi Cathy, for the topping I would add melted butter to those mixtures to help them mix together. For the potatoes, if using frozen hashbrowns we toss them in just like that (frozen!). Not thawing necessary.
Is soup a must in this recipe? I don’t have or ever buy canned soups. What about using a homemade bechemel sauce instead?
Hi Jody, we have this scalloped potatoes recipe that would make the perfect replacement sauce. You will have to let us know how it turns out for you!
Holly, as always, you have the best recipes…this one isjustwhat I was looking for to serve our guest at dinner tomorrow with a rotisserie chicken that they made and are bringing…I’m providing all the sides and potatoes are a must…I have been looking for a nice creamy recipe and naturally I found it right here…thanks for sharing such a yummy recipe!…
Can I make this the day before and just bake the next day if using frozen potatoes? I noticed you said you could where you were talking about regular potatoes, but in your reply to someone you said not to for frozen. I’m confused.
Hi Kim! You can make this ahead using frozen potatoes. If making ahead I would recommend fully preparing these potatoes including cooking! Then you can refrigerate or freeze it and reheat it when ready to enjoy. Hope that helps.
I have not made the recipe yet. I am making to take over to a family whose Mom is in the hospital. There are 3 teenage boys plus a dad. I am going to make these potatoes along with a meatloaf or sloppy joes (teenagers) Can I top with potato chips?
Sure you can! That’d be delicious.
I just made this with 6 different cheeses left over from a cheese board! So, do not limit yourself to cheddar. Also, cut the recipe in half. 3lbs of potato’s is a lot.
Very good recipe!
Oh boy! That sounds amazing, Kathryn!
Hello, I was wondering if there’s anything I can use in place of the sour cream? Would heavy whipping cream and half and half work? Also I want to add ham to it so do I just cut up the ham and add it to all the ingredients then put it all in the pan?
Hi Tayler, we have only made this recipe as listed but have heard of other readers using cream cheese or even plain greek yogurt. We would love to hear how it turns out for you! If using ham I would chop it up and toss it in when you add the potatoes in step 4.
I skipped the sour cream and it was still delicious.
Hi, Can/how can you make this a day ahead with the frozen hash brown potatoes? Or does it not matter? Probably a dumb question but I’m a new home cook!
Hi Mary, if making ahead I would recommend fully preparing these potatoes including cooking! Then you can refrigerate or freeze it and reheat it when ready to enjoy. Hope that helps.
I’ve been using this receipe for about a year, it’s amazing! I add ground beef in the mixture and panko breadcrumbs to top the dish. Serve with veggies for a delicious dinner!
Panko bread crumbs sound great!…thanks for the suggestion…I’m making this tomorrow night for dinner guests and wanted something other than chips on it, Panko will be great!…
Liked them so much I’m making them again.
They were delicious. Had leftovers with eggs for breakfast.
Yum with eggs! Great thinking!