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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In the oven now but I modified a little. I added salt and in the directions is stated green onion (not scallions) so I put the actual onion and topped with scallions. Hopefully it won’t have an overpowering onion taste.
Great recipe-super easy!! I did add extra sour cream and green onions.It made it a little creamier than what I’ve had before. #Keeper
This recipe is delicious, but definitely does need salt. I followed as written.
All guests agreed salt needed.
I’m wondering if using fresh potatoes, how are they supposed to be prepared? Cubed, sliced, mashed, etc. thanks.
The potatoes are diced and if using thin skinned potatoes (like Yukon gold or red potatoes) you can skip the peeling, otherwise I would recommend peeling.
Made these for a family gathering. Followed the recipe exactly as written. They were absolutely delicious!!
This recipe is a keeper. Thank you!
I love those cheesy tatoesJei
I loved this recipe and have made it numerous times now. I have enjoyed many recipes from this site . Thank you for posting them !
These are delicious! Highly recommend!
Will cheesy potatoes make a good breakfast dish! Boiling your own potatoes?
I love this recipe! I think it would make a great addition to a savory breakfast!
I just tried cooking this recipe and it is amazing. Used a mix of red and gold potatoes – so delicious! I’m not even a potato lover but this was just so satisfying – looking forward to cooking this for my brother, who has always loved taters. Thanks for this recipe – it’s a keeper!
I made this for company and it was excellent! I made it mostly as written but without the green onion because one guest doesn’t like them. I added a little bit of shredded parmesan I had on hand, and also cooked for about an extra 25 mins or so because I had an egg casserole going at the same time. It was brown, bubbly, and amazing!
One recipe calls for cream of chedder the other cream of mushroom. which would be best?
also, thoughts on addimg smoked ham chopped up? hoping to make for Easter brunch!
Either would work just fine Angie. I would use whatever I have on hand! Adding ham is a great idea!
made this with fresh potatoes followed recipe to a t perfect !!family fighting over scraping the pan
bake at what temperature and for how long?
For the full recipe, including temperature and times, you can scroll down to the bottom or hit “jump to recipe” in the top header beside the recipe title. I hope this helps Kathryn!
I haven’t made this yet… but the only “Cream of Chicken soup” I could find is condensed soup. Do I mix it with water first to make soup… or is the recipe calling for just the “Condensed” contents?
Great question Chad! You use the soup directly out of the can, condensed. Enjoy the recipe!
If you’re going with fresh potatoes, why use canned cream soup? 2T butter and 2T flour for a roux, then 1.5 cups milk to make a béchamel is all it takes!! might need a little extra seasoning, but now it’s all from scratch!!! And so much better!!!
DELICIOUS!!
Sounds like a different recipe, you should post that. This one’s perfect as written, love it!
I made these for Christmas, and they were a big hit. I had several relatives argue over who would take home the leftovers, so we had to split them evenly! Absolutely yummy.
Husband loved it! I edited the recipe just a little bit, I used cream of mushroom soup instead of cream of chicken and Russian high fat sour cream instead of regular sour cream. It was so good and hearty, 10/10 would recommend.
Can I use cream of mushroom soup instead of cream of chicken? Will that change the flavor too much?
While it will slightly change the flavor Noemi, it will still be delicious! If you try it I would love to hear how it turns out!
Can you bake this the day before, refrigerate, and then warm up? If so, what temperature works for warming it up?
Absolutely Margaret. I would reheat at 400 F until heated through. Enjoy!
made this with diced ham and added a diced onion…it was amazing! Keeper recipe for sure
Hi, I was wondering a couple things! I saw that you can triple the recipe, would this change the cook time? If so, how long?
How many oz of hash browns would I need for a triple bash? That number doesn’t change on the recipe when I click the 3x just the lbs changes.
If I use frozen hash browns do I need to cook them first or can I put them in frozen?
Hi Dee! No need to thaw or cook frozen potatoes, we add them just like that.
When using the multiplier it only multiplies the first number in the ingredient, not the notes or the instructions. In this case if you are tripling the recipe you will need 9 pounds of diced potatoes, or 90 ounces of hashbrowns. The cook time will depend on how full your dish is. If 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 three 9×13 pans and leave the cook time the same.
I hope this helps. Enjoy!
This is amazing and delicious! I needed an easy recipe that kids would like for a church family picnic! I used 6 bags of already chopped “Simply Potatoes”, tripled the recipe using 2 cans cream of chicken, 1 cheddar, no onions and baked in my roaster. It will be my go-to from now on as is so easy.