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This Cheesy Potato Casserole is creamy, comforting, and always the first empty dish at potlucks. Tender hash brown potatoes bake in a rich, tangy sauce with sharp cheddar and a buttery, crunchy topping. It’s easy, feeds a crowd, and pairs perfectly with holiday ham, roast turkey, or weeknight grilled chicken.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I made this recipe and the family loved it. It was so delicious. I will make it again” – Crystal
“I love this recipe because everyone in my family loves it. It’s a dish they will eat without complaining. I have 2 granddaughters, my grandson, and my great-grandson; they are all the pickiest eaters on the planet. I thank you for a recipe that they all like.” – Katherine
“This is so easy to make and I always get great praise from my guests. I make this at special occasions and everyone wants the recipe.” – Donna
My Favorite Potato Side Dish
I grew up seeing Cheesy Potato Casserole on every holiday table. It’s my go-to side for Easter dinner with ham, but I also bring it to church potlucks and family gatherings because it never fails. The potatoes turn out tender, the sauce is extra creamy from sour cream and melted butter, and the golden topping adds the best crunch.. There are dozens of variations to this recipe, but this one has been a family favorite of ours for generations.
We make this cheesy potatoes recipe every year for our Easter dinner as it goes perfectly with Honey Baked Ham and all the trimmings. This casserole is also a perfect side dish at Christmas, Thanksgiving, or a nice Sunday dinner. No matter what you serve it with or where you serve it, you’ll absolutely love this cheesy potato recipe.
🩷 Emily
Ingredients You’ll Need
- Hash brown potatoes – Frozen shredded hash browns, thawed so they mix evenly and bake tender.
- Cheddar cheese – Sharp cheddar for bold cheesy flavor that stands out in the creamy sauce. For best texture shred the cheese yourself from a block.
- Creamy sauce – sour cream, cream of chicken soup, butter, and milk.
- Spices – Salt and black pepper to taste.
- Crunchy topping – Crushed cornflakes for a golden, buttery crunch.
Ingredient Additions and Substitutions
- Onion options: Stir in finely diced onion or grate it for flavor without the crunch. Green onions or chives on top are great too.
- Protein mix-ins: Cubed ham, crisp bacon, or diced cooked chicken turn this into a hearty main.
- Veggies: Broccoli florets, diced bell peppers, or peas add color and texture.
- Soup swap: Cream of mushroom or cream of celery for a different flavor profile.
- Topping substitutes: Use crushed potato chips, Ritz crackers, panko, or another plain cereal if you don’t have cornflakes.
- Potato swap: Use 6 to 8 medium fresh potatoes, peeled and diced or shredded. Par-cook until just tender, then proceed with the recipe.
How to Make Cheesy Potato Casserole
- Heat oven to 350°F and grease baking dish. Combine thawed hash browns, shredded cheddar, salt, and pepper in a large bowl.
- Warm the sauce in a saucepan by melting butter with cream of chicken soup, sour cream, and milk until smooth.
- Stir the warm sauce into the potato mixture until evenly coated.
- Transfer to the baking dish, smooth the top.
- Sprinkle with crushed cornflakes. Drizzle a little melted butter over the topping if desired.
- Bake for about 60 minutes until bubbling at the edges and the top is golden and crisp. Rest 10 minutes before serving.
Recipe Tips
- Thaw first so the potatoes cook evenly and the sauce doesn’t seize.
- Warm the sauce to help it coat the potatoes smoothly and melt the cheese in the mix.
- Use sharp cheddar for the best cheesy flavor without needing extra salt.
- Crush topping lightly so you get a mix of small flakes and bigger bits for better crunch.
- Let it rest 10 minutes after baking. It sets up and slices cleaner.
- Crowd size: Double the recipe for a full sheet pan. Bake a bit longer until bubbly.
Frequently Asked Questions
Try plain Greek yogurt as a substitute for sour cream.
Cheesy potato casserole uses shredded cheese and hash browns or diced potatoes. Scalloped potatoes are sliced and use a cheese sauce made with heavy cream and a flour and butter roux.
Yes, either type of hash brown works great!
Add the topping right before baking and avoid covering during baking. For extra crunch, broil 1 to 2 minutes at the end, watching closely.
Yes, just use a gluten-free cream of chicken soup. Campbell’s makes a really good GF version. Then use gluten-free crackers, potato chips, or a gf corn flake cereal (without malt) for the topping.
Bake at 325°F convection for 45 to 55 minutes. Check early and pull when the top is golden and the center is hot.
Yes! Cook on low 4 to 5 hours or on high 2 to 3 hours until hot. Add the crunchy topping just before serving.
Aim for 165°F in the center. The edges should be bubbling and the top golden.
Make Ahead and Storage
Make ahead Assemble everything in a baking dish but the topping up to 1 day in advance. Then bring the casserole to room temperature, add the topping, and bake.
Fridge Cover leftovers and refrigerate 3 to 4 days.
Reheat Bake covered at 325°F until hot, then uncover 5 to 10 minutes to re-crisp.
Freeze Up to 2 months unbaked without topping, or freeze baked leftovers in portions.
More Perfect Potato Recipes
Hailing from Idaho, we know a thing or two about good potato recipes, besides these easy Cheesy Potatoes. Try a few of our very favorites!
- Parmesan Baked Potato Halves
- Twice Baked Potatoes
- Creamed Potatoes and Peas
- Slow Cooker Au Gratin Potatoes and Ham
- All Our Favorite Potato Recipes
If you need a reliable, crowd-pleasing side, this Cheesy Potato Casserole is it. It’s simple, comforting, and always a hit. If you make it, please leave a star rating and a comment. I love hearing your variations and tips. 💛
Cheesy Potato Casserole Recipe
Equipment
- Conventional Oven
- 9 X 13 inch Pan
Ingredients
- 2 pounds frozen shredded hash brown potatoes
- 3 teaspoons salt
- pepper to taste
- 2 cups grated cheddar cheese
- 1/2 cup butter (1 stick)
- 10.5 ounces cream of chicken soup
- 16 ounces sour cream
- 1/2 cup milk
- 2 cups corn flakes crushed
- melted butter (to taste for topping)
Instructions
- Preheat oven to 350 degrees. Mix hash browns, cheese, salt, and pepper in a large bowl.
- Heat butter, soup, sour cream, and milk in a saucepan until butter is melted.
- Stir heated sauce into hash browns.
- Pour mixture into a 9×13 baking dish.
- Top with corn flakes and a little melted butter.
- Bake for 1 hour until golden and bubbly.
Video
Notes
- Thaw potatoes so the casserole bakes evenly.
- Warm the sauce before mixing for the creamiest texture.
- Sharp cheddar gives the best flavor.
- Top just before baking to keep cornflakes crisp.
- Rest 10 minutes after baking so it sets and serves neatly.
- Make ahead Assemble without topping and refrigerate up to 24 hours. Add topping and bake.
- Topping swaps Potato chips, Ritz, panko, or other plain cereal work well.
- Mix-ins: Onion, ham, bacon, chicken, or broccoli are all delicious.
Turned out wonderful! Great flavor and everyone enjoyed.
My family loves it too! I’m glad it was a success for you!
I know this will be delicious and a family favorite. Has anyone tried it with French’s fried onions?? Curious if it tastes good added with the cubed potatoes . Thanks!!
The potatoes in the picture are not shredded, but small chunks. I’m making this today, and have used the shredded potatoes many times in making my Cheesy Potatoes for our Homeless Supper. They love it.
I made this recipe and the family loved it. It was so delicious. I will make it again
This was a game changer for our family dinner. Thank you!
This casserole is a traditional comfort food that has to be at every family gathering🥰
I love Emily‘s recipe because it is basic yet perfect. Sometimes less is enough, not complicated🧡
I was so excited when I found Erica‘s decorative sugar, eggs recipe/project🐣 in my inbox
🥰💜 I made those years ago with my daughters, now this year, we are making them with my grandchildren.
I can’t thank you enough Erica for posting that project🥰 you started a new tradition with us that we will continue to pass down for the next generations.🥰🐣
💜🐣 happy Easter🐣💜
This recipe is now a family favorite. I made it just like the recipe and did add some shredded ham. Both original and the one with the added ingredient is fantastic.
⭐🌟⭐
This is a simple recipe that sounds delicious. My family loves cheesy potatoes.
I love this recipe because everyone in my family loves it. It’s a dish they will eat without complaining. I have 2 granddaughters, my grandson, and my great-grandson; they are all the pickiest eaters on the planet. I thank you for a recipe that they all like.
I love this recipe because everyone in my family loves it. It’s a dish they will eat without complaining. I have 2 granddaughters, my grandson, and my great-grandson; they are all the pickiest eaters on the planet. I thank you for a recipe that they all like.
I love desperado casserole because it’s so easy.And it can be used anytime at the year with any meal. It’s delicious!
there is nothing wrong with cheesy and creamy potatoes. they not only look good they taste better. thank you for the recipe.
Delicious