These cheesy potatoes are diced potatoes tossed in a creamy blend of sour cream, butter and cheese, then baked to golden brown perfection. A quick and easy casserole that’s perfect for feeding a crowd and pairs perfectly with chicken, pork and beef.
You can never go wrong with potatoes and cheese, it’s a flavor combination that never goes out of style. These cheesy potatoes take minutes to put together, and always get rave reviews from family and friends.
How do you make cheesy potatoes?
Place cubed potatoes, butter, cream of chicken soup, sour cream, seasonings and cheese in a large bowl. Stir gently until all of the ingredients are combined. Spread the potato mixture into an even layer in a baking dish. Sprinkle more cheese over the top of the potatoes. Bake until golden brown, then add a sprinkle of fresh parsley and serve.
Tips for the perfect side dish
- Be sure to mince your onion finely for this dish, as you only want small pieces in each bite.
- I highly recommend using freshly grated cheese for your casserole. The pre-shredded bags of cheese at the grocery store often contain preservatives and anti caking agents and do not melt smoothly.
- The easiest way to make this dish is with a bag of frozen diced hash browns. If you prefer, you can use fresh diced potatoes, just be sure to boil them until tender before use. If you’re using fresh potatoes, I recommend using Yukon Gold or Russet varieties.
- To make this dish in advance, simply prepare the recipe, then store the casserole in the refrigerator covered with foil until you’re ready to bake it. You can assemble your cheesy potatoes up to 8 hours in advance.
- This casserole feeds a crowd, but can easily be halved and baked in an 8 or 9 inch square pan for a smaller group.
How to reheat cheesy potatoes
This dish will stay fresh in the refrigerator for up to 3 days. To reheat your cheesy potatoes, cover the pan with foil and bake at 350 degrees F for 20-30 minutes or until warmed through. To heat individual servings, you can use a microwave and cook for 2 minutes.
While these potatoes are great as-is, you can add other ingredients to customize this recipe to your tastes.
- Protein: Make this side dish into a main course by adding 2 cups of cooked diced meat such as chicken, ham or sausage.
- Cheese: While cheddar cheese is a classic ingredient in this casserole, feel free to substitute a different variety of cheese such as Colby Jack, mozzarella or Monterey Jack. You can also do a combination of cheeses!
- Topping: Add a crunchy topping such as cooked crumbled bacon, crushed cornflakes, panko bread crumbs, crumbled crackers, or crushed potato chips.
These cheesy potatoes are on our holiday table every year, but we also enjoy this one year round! I love that it’s easy to prepare, and my family loves the rich and savory flavors.
More side dishes to sample
- Loaded Corn Casserole
- Garlic Mashed Potatoes
- Hasselback Potatoes
- Glazed Carrots
- Sauteed Brussels Sprouts
Cheesy Potatoes Video
- 2 lb bag frozen cubed hash browns thawed, or use 2 pounds of cubed boiled potatoes
- 6 tablespoons butter melted
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups shredded cheddar cheese divided use
- cooking spray
- 1 tablespoon chopped parsley optional
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the cubed potatoes, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
- Spoon the potato mixture into the prepared pan.
- Sprinkle the remaining 1 1/2 cups of cheese over the potato layer.
- Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.