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!
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.
Easy Cheesy Potatoes
This cheesy potatoes recipe is easy to make and has lots of creamy cheesy sauce!
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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Made this for the first time today and it was gone 30 minutes after I pulled it from the oven! This dish is definitely staying in rotation. Looking forward to adding different ingredients like broccoli next time. 10/10 easy family dish for lunch or dinner.
Hi Holly,
So if using frozen hash browns, just thaw and proceed or can the be cooked frozen in the recipe?
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.
Just made this. The only thing I changed was I used Cream of Mushroom soup, not the cheese or chicken, because it was what I had on hand. (Too lazy to go to the store for one thing :). It still tasted great and had the added benefit of the mushrooms for nutritional value.
Due to the high caloric and carb content I probably won’t make this again soon, but it Was yummy and would make a great addition to a Thanksgiving or pot luck dinner.
Your stuff sounds sooooooo yummmmmy! Thank you for sharing. Just an old gal who enjoys reading all your easy & fast meals ideals.
brill
Is it really 1 cup of the condensed soup, as written in the recipe? Or is it meant to be “1 can”?
It should read 1 can (10.5 oz). I’ve updated the recipe.
I was wondering if cream of mushroom would work instead of cream of chicken? I thought I had some cream of chicken but only had the cream of mushroom. your thoughts?
I think it will work great. It will change the flavor slightly but still great.
Yummy
Just okay for us.
Thanks for trying our recipe, Liz!
This was the star of the meal! Everyone loved them. I made the recipe as written with one substitution; potato chips on top instead of cornflakes.
I will be making this recipe for 30 or more children at church. Do you think the recipe can be doubled and about 2 lbs of cooked ground beef be added?
I think that would be great, you might like to add some extra seasonings (salt and/or even Italian seasoning or spices) if you add beef.
Yum!
These were really good, and a nice change from my usual cheesy potatoes. I ended up using Simply Potato hashbrowns and cream of potato soup, and also added a mixture of kettle chips, parm cheese and melted butter to the top. (oh, and some chopped up cooked bacon!!)
Delicious recipe and very easy. Made it for Easter and everyone loved them
haven’t made yet trying to figure out amounts to use…
You can find the recipe by clicking the “Jump to Recipe” button at the top of the page with full ingredients and directions.
I gave this recipe a 5 Star because it was easy to make and baked up great. I needed to add more flavor to mine and added some Badia Complete seasoning, some onion flakes (too lazy to sautee) and a little shake of granulated garlic. Also added a bit of milk for creaminess. It was very tasty. Thanks for recipe.
Five stars go to leftover potato cakes! Worth making the casserole just to have leftovers. They were crunchy and delicious. Just be patient and get good browning before flipping. We mushed our potatoes up a little before shaping. Totally yummy!
I used real bacon bits instead of green onions because I don’t like green onions and it was very tasty. And, I used a whole can of cheddar cheese soup because I didn’t want to waste the rest of the can and I couldn’t see myself using the remainder of the can in anything else. The only problem that I had was that I simmered my potatoes for 12 minutes, which was too long because they were a little mushy. I’ll definitely make these again, but if I use real potatoes, I’ll probably only simmer them 9-10 minutes and check for doneness more often.
I was wondering if there was something I could use in place of the sour cream. I don’t have any right now. I do have heavy cream if that could be of use somehow.
Hi Ashley, we have only made this recipe as listed but have heard of other readers using cream cheese or even plain greek yogurt. Heavy cream should work as well but it might not be as thick. We would love to hear how it turns out for you!
Followed recipe exactly except for optional topping. Used crushed potato chips. Served to family with Christmas dinner. Everyone raved about it. My son ate 3 or 4 servings and brought the leftovers home. Even a picky eater enjoyed them. Definitely a huge success. Will certainly make again.
I used Simply Potatoes Southwestern and cream of Potato soup also added garlic powder.
Since I was making for myself I cut ingredients in half.
Delicious
Hi! I apologize if this has been asked and answered, but do you think this would work in a crock pot? Love all of your recipes!!
Hi Nicole, I have never tried cooking this dish in a crockpot so I can’t say for sure. We do have this crockpot scalloped potato recipe if you wanted to try that instead though!