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This cheesy potatoes recipe makes perfectly creamy and comforting potatoes that are loaded with cheddar! They’re so simple to prepare and will feed your entire family.
Why you’ll love it
These party potatoes are the best side dish for a gathering, potluck, Sunday supper, or even special occasions like Thanksgiving, Easter, or Christmas to feed a crowd during the holidays. They’re my favorite cheesy potato casserole next to my Cheesy Scalloped Potatoes recipe since they’re so easy to make.
This cheesy potato bake reminds me of the flavors and toppings you’d put on a baked potato. I’m not sure about the exact origins of this American classic, but it’s one of those beloved dishes that’s been passed down through families, and now it has the Salt & Lavender twist on it! It’s all-around comfort food for your dinner menu.
Ingredients for it
- Potatoes – we prefer using Russets, but if all you have is cubed hash browns, that’s fine, but cooking time may vary. And we like using real potatoes!
- Cream of chicken soup – who doesn’t enjoy a time-saving shortcut every so often? I actually did test this recipe using ingredients from scratch, and it wasn’t as good and took too long!
- Sour cream – I prefer using full fat for ultimate creaminess
- Butter – for more creamy flavor
- Scallions – they’re a mild green onion for a pop of freshness
- Garlic powder and onion powder – to enhance the savory flavor
- Cheese – we’re using both cheddar and parmesan to take it over the top
How to make cheesy potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Peel, cube, and then boil the potatoes until they’re just cooked. Drain them well, then add them to a 9×13 baking dish. In a bowl, add the cheesy sauce ingredients and mix until combined.
Pour the cheese mixture over top of the potatoes, and toss gently to combine.
Spread the potatoes out in an even layer, then top them with the remaining cheese, and bake uncovered until hot and bubbly. Let them sit for a few minutes prior to serving.
How to make it ahead
- Prep up until just before the baking step, and then cover the casserole dish tightly with foil and store for up to a day ahead in the refrigerator.
- You may need to bake them for a bit longer if they’re starting out cold from the fridge.
- If you need to transport these cheesy potatoes, transfer them to a Crockpot and leave them on the “keep warm” setting until it’s time to eat.
- I recommend grating your own cheeses for the best flavor, and it’ll melt better too. I use this grater for the cheddar and this grater for the parmesan. I always keep a wedge in my fridge.
- Cheddar can sometimes get a bit oily when it’s baked (this is why it’s often not the first choice for pizza), so if you notice a bit of extra oil has been released, you can simply dab it off with a piece of paper towel or a tissue if you want. The potatoes will taste great either way!
Substitutions and variations
- You can try making a Homemade Cream of Chicken Soup if you prefer not to buy a canned one or you’re watching your sodium intake. Also, you can use whichever “cream of” variety is your favorite.
- If you’re feeling creative, try another good melting cheese like Gruyère to change it up.
- Try adding in some cooked crumbled Oven Bacon or ham. You could even add in some cooked chicken to make it a meal in itself.
What to serve with cheesy potatoes
- These would go with any number of main courses, anything from this Easy Roast Chicken (Lemon & Herb) to these Garlic Butter Steak Bites! They’re also great with baked ham.
- Pair it with an Easy Roast Turkey and all my favorite Holiday Side Dishes for Thanksgiving.
- Make it a meal and pair these potatoes with a main and a side salad with mixed greens and homemade Italian dressing.
Leftovers and storage
- These cheesy potatoes will keep for 3-5 days in the fridge in a tightly covered container.
- Reheat on the stove in a covered saucepan over a low heat. You can also warm them in the oven.
- We don’t recommend freezing leftovers because of the cheese factor. Dairy generally isn’t the same after thawing.
Questions about these baked cheesy potatoes? Did you make them? Talk to me in the comments below!
Easy Cheesy Potatoes
- 3 pounds Russet potatoes peeled & diced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup butter (1/2 stick) melted
- 1/3 cup scallions chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 2 cups grated sharp cheddar divided
- 1 cup freshly grated parmesan divided
- Prep the potatoes and then boil them until just tender. Drain thoroughly, then add them to a greased 9×13 casserole dish. Preheat oven to 350F and move the rack to the middle position.
- Meanwhile, add the condensed soup, sour cream, melted butter, scallions, garlic powder, onion powder, salt, pepper, and half of each cheese to a prep bowl. Stir it together until smooth.
- Pour the mixture over the potatoes then toss (I use two spoons) and smooth them out in an even layer.
- Top the potatoes with the remaining cheeses and then bake, uncovered, for 45 minutes.
- Let it sit for 5-10 minutes prior to serving.
- You may use frozen cubed hashbrowns instead (or even the shredded kind). Cooking time may slightly vary.
- Serves 6-10 depending on serving size.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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