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!
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!
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:
- Boil the diced potatoes until tender.
- Melt the butter and mix in the remaining ingredients. Save some cheese to sprinkle on top.
- Combine all the ingredients together, including the cooked potatoes, and transfer to a greased casserole dish.
- 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.
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
- The BEST Mashed Potatoes – Perfection. Buttery, creamy and delicious!
- Twice Baked Potato Casserole – Fully loaded with bacon, cheese and green onions.
- Easy Oven Roasted Potatoes – Quick prep, the perfect side for any meal.
- Perfect Baked Potatoes – Great for topping with your favorites!
- Potatoes Au Gratin – Creamy, cheesy and delicious… everything a potato should be!
These potatoes are loaded with creamy goodness like sour cream and cheddar cheese and make a perfect side dish!
- 3 lbs diced potatoes (or 30oz country style hash browns)
- 1/4 cup butter (melted)
- 1 cup sour cream
- 1 cup cream of chicken soup (or cream of cheddar)
- 1/4 cup green onion (chopped)
- 2 cup cheddar cheese (divided)
Preheat oven to 375˚F and grease a 9×13 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 1/2 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.
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