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 recipe that’s perfect for feeding a crowd and pairs perfectly with chicken, pork and beef.

When I’m looking for a side dish that I know will satisfy, I turn to family favorites such as funeral potatoes , baked mac and cheese , green beans with bacon and this cheesy potato recipe.

A spoon serving up a portion of cheesy potatoes topped with chopped parsley. - 1

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. A great dish for Thanksgiving or Christmas festivities!

  • Cheesy Potatoes Ingredients
  • How Do You Make Cheesy Potatoes?
  • Tips For The Perfect Side Dish
  • Quick Tip
  • Recipe FAQs
  • Flavor Variations
  • More Great Side Dishes
  • Cheesy Potatoes Video
  • Love This Recipe?
  • Cheesy Potatoes Recipe

Cheesy Potatoes Ingredients

To make this recipe, you will need cubed potatoes such as frozen hash browns, melted butter, cream of chicken soup, sour cream, onion, salt, black pepper, garlic powder, onion powder, cheddar cheese and fresh parsley.

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 to combine the ingredients. 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.

Diced potatoes, cream soup, shredded cheese and spices in a bowl. - 2

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 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.
  • Serve your potatoes alongside main course options such as rack of lamb , chicken scallopini , crockpot meatloaf , Mississippi pot roast , or shrimp seasoned with shrimp marinade .
  • This casserole feeds a crowd , but can easily be cut in half in a 9 inch square pan for a small group.
  • 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. To heat individual servings, you can use a microwave and cook for 2 minutes.

Quick Tip

To make this dish in advance , prepare the recipe, then store the casserole in the refrigerator until you’re ready to eat. You can assemble your cheesy potatoes up to 8 hours in advance.

Creamy potatoes in a baking dish. - 3

Scalloped potatoes are sliced raw potatoes cooked in a cheese sauce. Cheesy potatoes are diced cooked potatoes that are warmed through in a cheese and sour cream mixture.

You can use whole milk Greek yogurt or creme fraiche instead of sour cream in cheesy potatoes. Just be aware that the flavor may not be exactly the same, as yogurt is tangier than sour cream, and creme fraiche is not as thick as sour cream.

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Creamy potatoes topped with shredded cheddar cheese. - 4

Flavor Variations

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!
  • Vegetables: Feel free to add some cooked veggies such as mushrooms or spinach.
  • Topping: Add a crunchy topping such as cooked crumbled bacon, green onion, crushed cornflakes, panko bread crumbs, crumbled ritz crackers, or crushed potato chips.
  • Soup: Swap out the cream of chicken soup for cream of mushroom soup or cream of celery soup.
Cheesy potatoes in a casserole dish topped with melted cheddar and parsley. - 5

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 Great Side Dishes

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Corn Casserole Recipe

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Sauteed brussels sprouts with garlic and an assortment of herbs. - 7

Sauteed Brussels Sprouts

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Garlic mashed potatoes topped with pats of butter and parsley. - 8

Garlic Mashed Potatoes

40 mins

Hasselback potatoes filled with melted cheese, then topped with bacon, sour cream and green onions. - 9

Hasselback Potatoes Recipe

1 hr 15 mins

A skillet of glazed carrots with brown sugar and butter sauce. - 10

Glazed Carrots

20 mins

Cheesy Potatoes Video

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Ingredients1x2x3x

  • ▢ 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

Instructions

  • 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.

Notes

  1. 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.
  2. 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.

Nutrition

These cheesy potatoes are diced potatoes tossed in a creamy blend of sour cream, butter and cheese, then baked to golden brown perfection. - 11 A spoon serving up a portion of cheesy potatoes topped with chopped parsley. - 12

Cheesy Potatoes

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. 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.
  2. 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.

Nutrition