These cheesy potatoes are perfectly creamy, comforting, and loaded with cheddar. They're simple to prepare and feed a crowd.
You may also like my Scalloped Potatoes recipe.
This cheesy potato bake reminds me of the flavors/toppings you'd put on a baked potato. I'm not sure about the exact origins of this American recipe, but it's one of those dishes that appears to have been passed down from at least one generation, and now it has the Salt & Lavender twist on it. 😉
Normally I'm the type of person who likes to make everything from scratch, but I don't mind the occasional shortcut. When I first tested this recipe, I did make the sauce from scratch, but it ended up making this dish much more time consuming than I would have liked. So, I decided to test it using cream of chicken soup, and it's much simpler and perfectly delicious.
These potatoes are the perfect side for a gathering, potluck, Sunday supper, or even a special holiday occasion like Thanksgiving, Easter, or Christmas.
How to make baked cheesy potatoes (overview):
Peel, cube & then boil the potatoes until they're just cooked. Drain them well, then add them to a 9x13 baking dish. In a bowl, mix together the cheesy sauce ingredients, then pour it over the potatoes and toss gently to combine. Spread the potatoes out in an even layer, then top them with the remaining cheeses and bake uncovered until hot and bubbly (about 45 minutes). Let 'em sit for a few minutes prior to serving. (Full ingredients & instructions are in the recipe card below)
Love cheddar? Try my Cheeseburger Soup.
Recipe notes & tips:
- You can try making a homemade cream of chicken soup if you prefer not to buy a canned one.
- I recommend grating your own cheeses for the best flavor (and it'll melt better).
- 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 fine either way!
- Try adding in some cooked crumbled bacon or ham. You could even add in some cooked chicken to make it a meal in itself.
- If you need to transport these potatoes, transfer them to a slow cooker and leave them on the "keep warm" setting until it's time to eat.
- Leftovers: will keep for 3-5 days in the fridge. Reheat on the stove (covered saucepan), microwave, or oven.
- Make-ahead tips: Prep up until just before the baking step, then cover casserole dish tightly with foil and make up to a day ahead (you may need to bake them for a bit longer if they're starting out cold).
What to serve with cheesy potato casserole?
These would go with any number of main courses. Anything from a roast to a steak! Try them with my Parmesan Crusted Chicken.
More delicious cheesy side dishes:
Questions about these easy cheesy potatoes? Talk to me in the comments below!
- 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 9x13 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.