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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
Video
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.
Equipment
- Conventional Oven
- 9 X 13 inch Pan
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
I want to try thos recipe, but I’m a little taken back w the cereal on top.
I only cooked w corn flakes when I’m making my chicken, but never on top as a crunching factor on my potatoes. Interesting.
This is a recipe that “goes far”. It is great for “dishes to pass” at church functions.
Most of the ingredients we already have in the house, so it is convenient to make.
Thank you.
This is an easy dish to make when I run out of ideas! It is warm and delicious on a cold, rainy day! It’s simple but so delicious!
Yummy!
Easy to make and delicious. Always a hit
Love the toppings. Very easy to make. It always turns out great. Wonderful for all occasions.
Sounds very interesting and not too difficult. Will have to make this.
Scrumptious and oh so good!!!
So easy to make with ingredients I usually have on hand and so many ways to serve it, if there’s any left.
This is the 1st time I have tried this recipe, but I love hash browns and cheese, so what is not to like. It was so creamy and delicious, everyone just loved it. I will make it again very soon.
This is my go to recipe for potatoes for my family’s gatherings. Everyone likes then from the 2 years old to the 80 year old. You can’t go wrong with these.
Easy to make and can be in made in a crock pot.
This recipe to me tastes better than the potatoes at the popular restaurant, I follow this recipe but use Ritz for the topping.
This is my favorite dish! Everything comfort food should be!
An easy recipe for when you have a large family gathering and it tastes delicious. I would recommend this recipe to anyone.
Anything with potato and cheese is a winner with me
I love this recipe, especially for potluck dinners. I never bring home leftovers! I never have cornflakes on hand, so I use buttery crackers such as Townhouse or Ritz instead. I just crumble them and stir in about four tablespoons of melted butter and use this as the topping. I also add about two teaspoons of minced, dried onion for flavor. Scrumptious!
This is a hit at all of the family gathering or potlucks that I bring it to. I’ve tried it with various toppings. They all came out very tasty.
For the corn flakes on top. Do I mix butter with them before putting them on top or just put them on top and drizzle butter on them?
I’d like to make this recipe tomorrow. Do I use salted or unsalted butter?
I use salted butter. Thanks for asking!
Substitute cornflakes with crushed Cruncky Cheetos.
I’ll have to try that! Maybe even hot Cheetos!