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
4.99 from 366 votes↑ Click stars to rate now!
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Easy Cheesy Potatoes

These potatoes are loaded with creamy goodness like sour cream and cheddar cheese and make a perfect side dish!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings


  • 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 melted butter. Top casserole before baking.
4.99 from 366 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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Cheesy Potatoes in a casserole dish with writing

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Ingredients for Cheesy Potatoes in a bowl and Cheesy Potatoes in a dish with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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.

  2. 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. #Keeper4 stars

  3. I’m wondering if using fresh potatoes, how are they supposed to be prepared? Cubed, sliced, mashed, etc. thanks.

    1. 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.

  4. Made these for a family gathering. Followed the recipe exactly as written. They were absolutely delicious!!
    This recipe is a keeper. Thank you!5 stars

  5. I loved this recipe and have made it numerous times now. I have enjoyed many recipes from this site . Thank you for posting them !

  6. 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!5 stars

  7. 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!5 stars

  8. 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!

    1. Either would work just fine Angie. I would use whatever I have on hand! Adding ham is a great idea!

      1. made this with fresh potatoes followed recipe to a t perfect !!family fighting over scraping the pan

    1. 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!

  9. 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?5 stars

  10. 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!!5 stars

  11. 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.5 stars

  12. 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.5 stars

    1. 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!

  13. Can you bake this the day before, refrigerate, and then warm up? If so, what temperature works for warming it up?

  14. 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?

    1. 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!

      1. 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.5 stars