If comfort food had a crown, the Best Cheesy Potato Casserole would wear it with pride. Imagine gooey, molten cheese hugging tender potatoes, all bubbling together in a golden, irresistibly crispy top layer. This casserole is simple to whip up, but the payoff in flavor and texture is off the charts. Whether you’re feeding a hungry crowd, bringing a dish to a potluck, or just want to treat yourself, this recipe turns basic ingredients into something downright special. I promise, every bite will have you grinning from ear to ear!
Ingredients You’ll Need
One of the reasons I adore the Best Cheesy Potato Casserole is because the ingredients are humble yet impactful. Each one brings something unique, from the creamy sauce to the golden topping, all working together to create that unbeatable comfort food magic.
- Russet potatoes: These starchy spuds get beautifully tender and soak up all the cheesy flavor.
- Sharp cheddar cheese: Go for freshly grated cheese if you can, for maximum meltiness and zing.
- Sour cream: This adds a subtle tang and keeps the casserole beautifully creamy.
- Canned cream of chicken soup: A classic shortcut that brings a savory, velvety richness.
- Butter: Adds a luscious, decadent touch and helps the topping get crisp.
- Onion: Diced onion gives everything a sweet and savory depth—don’t skip it!
- Salt & pepper: Simple seasoning that wakes up all the flavors nicely.
- Cornflakes or potato chips: For that magical crunchy topping everyone looks forward to.
How to Make Best Cheesy Potato Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C); that perfect temperature lets everything cook evenly, with plenty of time for the cheese to melt and the topping to crisp up. While the oven heats, grease your casserole dish to ensure easy serving later.
Step 2: Parboil the Potatoes
Peel and dice your russet potatoes into bite-sized chunks. Parboil them in salted water for about 8-10 minutes—just enough to soften them so they finish cooking in the oven and soak up all that creamy, cheesy flavor.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the sour cream, cream of chicken soup, melted butter, diced onion, and, of course, a generous handful of sharp cheddar cheese. This base is what makes the Best Cheesy Potato Casserole dreamily creamy and indulgent. Season it well with salt and pepper.
Step 4: Combine Potatoes and Sauce
Fold the parboiled potatoes into your cheesy mixture, making sure they’re all evenly coated. At this point, it’s hard not to sneak a taste—it already smells amazing!
Step 5: Assemble and Cheese It Up
Pour everything into your prepared casserole dish. Smooth the top, then sprinkle the rest of your cheddar cheese for that crucial gooey pull in every bite.
Step 6: Add the Crunchy Topping
Crush your cornflakes or potato chips and scatter them all over the casserole, then drizzle with a bit of melted butter. This is what sets the Best Cheesy Potato Casserole apart—the contrast of crispy topping with creamy filling is total bliss.
Step 7: Bake to Golden Perfection
Slide the casserole into your preheated oven and bake for about 45 minutes. When the top is bubbling, crisp, and deeply golden, you know it’s ready. Let it cool for a few minutes before serving so each piece stays gorgeously intact.
How to Serve Best Cheesy Potato Casserole
Garnishes
Sprinkle chopped fresh chives or parsley over the top right before serving for a pop of color and light, fresh flavor to balance all the richness. A dusting of extra black pepper can add a lovely touch, too.
Side Dishes
This casserole pairs beautifully with roasted or grilled meats, but it’s also right at home next to a crisp, fresh salad. Try it with green beans or a tangy vinegar slaw to brighten up your plate.
Creative Ways to Present
Give each serving some personal flair by offering extra toppings on the side: crumbled bacon, hot sauce, or even a dollop of sour cream. For parties, scoop the casserole into ramekins or mini cast iron pans for individual servings. There’s no wrong way to share your Best Cheesy Potato Casserole with friends!
Make Ahead and Storage
Storing Leftovers
The Best Cheesy Potato Casserole keeps wonderfully in the fridge. Tightly cover leftovers with foil or transfer to an airtight container—this helps preserve that creamy texture and wonderful cheesy flavor for up to four days.
Freezing
For longer-term storage, assemble the casserole (hold off on the crunchy topping), and freeze it tightly wrapped. When you’re ready to bake, thaw in the fridge overnight, add the topping, and bake as directed. It’s a lifesaver for busy holidays or meal prepping!
Reheating
To reheat, simply pop individual portions in the microwave or cover and bake at 350°F until warmed through. If the casserole seems a bit dry, add a splash of milk before reheating. The topping will crisp up again after a few minutes in the oven.
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Frozen hash browns are a great shortcut—just be sure to thaw and pat them dry first to avoid any extra moisture in your Best Cheesy Potato Casserole.
What’s the best cheese to use?
Sharp cheddar is my number one pick for the Best Cheesy Potato Casserole because it melts beautifully and delivers deep cheesy flavor, but feel free to mix in Monterey Jack or pepper jack for a kick.
How do I make it vegetarian?
It’s easy! Simply swap the cream of chicken soup for cream of mushroom or cream of celery soup. You’ll barely notice the difference, and it’s still the Best Cheesy Potato Casserole!
Can I assemble this a day ahead?
Yes, you can assemble everything except the crunchy topping a day in advance. Just store it in the fridge, add your crushed chips or cornflakes before baking, and it’s ready for the oven when you are.
How do I prevent a soggy bottom?
Make sure your potatoes or hash browns are well-drained and dry before mixing. If you’re using fresh potatoes, parboil but don’t overcook, so they can absorb flavors without falling apart.
Final Thoughts
If you’re searching for the ultimate crowd-pleaser, the Best Cheesy Potato Casserole hits every mark. I hope you’ll give it a try and share the ooey-gooey, crunchy-topped joy with your favorite people. Here’s to comfort food that never lets you down!
Print
Best Cheesy Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Bake
- Cuisine: American Comfort
- Diet: Vegetarian
Description
This cheesy potato casserole combines tender potatoes, rich creaminess, and a golden crunchy topping to create the ultimate comfort food side dish perfect for any occasion.
Ingredients
- 4 cups russet potatoes, peeled and diced
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 4 tbsp unsalted butter, melted
- 1/2 cup onion, finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups cornflakes or crushed potato chips
- 2 tbsp melted butter (for topping)
- 2 tbsp chopped fresh chives or parsley (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Parboil diced potatoes in salted water for 8–10 minutes until just tender; drain well.
- In a large bowl, mix sour cream, cream of chicken soup, 4 tbsp melted butter, diced onion, 1 1/4 cups cheddar cheese, salt, and pepper.
- Fold in the drained potatoes until evenly coated.
- Transfer mixture to the prepared casserole dish. Top with remaining 3/4 cup cheese.
- Combine cornflakes or chips with 2 tbsp melted butter and sprinkle over the top.
- Bake for 45 minutes or until bubbly and golden. Let cool for 5 minutes, then garnish with fresh herbs before serving.
Notes
- You can substitute frozen hash browns for fresh potatoes—thaw and drain well first.
- To make it vegetarian, use cream of mushroom soup instead of cream of chicken.
- Assemble ahead without the topping, then refrigerate and add topping just before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze unbaked casserole for up to 2 months.
Your email address will not be published. Required fields are marked *