Cheesy Potatoes Recipe (Creamy, Crispy & Ready In 75 Min!)

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I never realized how much my family would obsess over a single side dish until I made this Cheesy Potatoes Recipe for the first time at our annual holiday dinner.

My mom had always made her version with frozen hash browns, but when I discovered I could use fresh potatoes and create something even more decadent, my whole perspective changed. The crispy golden top, the creamy interior loaded with cheese, and that perfect balance of tangy sour cream with savory onions became an instant family legend.

Now, three years later, I’m not allowed to show up to any gathering without bringing a massive dish of these cheesy potatoes. My uncle literally texts me a week before any family event to confirm I’m making them. And honestly? I don’t mind one bit, because these are ridiculously easy and always disappear within minutes.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	60 minutes
Total Time	75 minutes
Servings	10-12 servings
Difficulty Level	Easy

If you love potato dishes, you’ll also enjoy my Au Gratin Potatoes Recipe with its elegant layers and creamy sauce.

Table of Contents

Why You’ll Love This Cheesy Potatoes Recipe

This recipe hits that sweet spot between impressive and effortless.

You’re getting restaurant-quality results with minimal effort, which is exactly what busy home cooks need. The best part is how forgiving this dish is—if your potatoes are cut a little unevenly or you add extra cheese (who wouldn’t?), it still turns out perfect.

I’ve made these cheesy potatoes dozens of times, and I’ve never had a failure. Even when I accidentally doubled the sour cream once (don’t ask), they still turned out creamy and delicious.

Here’s what makes this recipe a keeper:

Crowd-pleasing comfort food: Everyone from picky kids to discerning adults devours these potatoes without hesitation
Make-ahead friendly: Assemble the whole dish the night before and just pop it in the oven when you’re ready
Budget-friendly ingredients: Uses simple staples you probably already have in your kitchen
Versatile for any occasion: Works perfectly for holidays, potlucks, Sunday dinners, or even weeknight meals
Customizable to your taste: Easy to adjust the cheese blend, add mix-ins, or dial up the seasonings
Impressive presentation: The golden, bubbly top looks like you spent hours in the kitchen

Another favorite potato side dish is my Twice Baked Potatoes that’s equally indulgent.

Ingredients

Here’s everything you need to create the creamiest, cheesiest potato casserole. I’ve listed both imperial and metric measurements for convenience.

For the Potato Base:

3 pounds russet potatoes (1.4 kg), peeled and diced into 1/2-inch cubes
2 cups sharp cheddar cheese (226g), shredded
1 cup Monterey Jack cheese (113g), shredded
2 cups sour cream (480ml)
1 can (10.5 oz) condensed cream of chicken soup (298g)
1/2 cup whole milk (120ml)
1/2 cup unsalted butter (113g), melted
1 small yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

For the Crispy Topping:

2 cups cornflakes (56g), crushed
1/4 cup unsalted butter (57g), melted
1/2 cup sharp cheddar cheese (57g), shredded
1/4 teaspoon garlic powder

You might also love my Scalloped Potatoes for a more elegant presentation.

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. Here’s what I reach for every single time I make these cheesy potatoes.

Large pot: For boiling the potatoes until they’re just tender
Colander: To drain the potatoes thoroughly after parboiling
Large mixing bowl: For combining all the creamy ingredients
9×13 inch baking dish: The perfect size for feeding a crowd
Sharp knife and cutting board: For dicing potatoes and onions uniformly
Cheese grater: Fresh-shredded cheese melts so much better than pre-shredded
Measuring cups and spoons: For accurate measurements
Wooden spoon or spatula: For mixing everything together
Small bowl: For preparing the cornflake topping
Aluminum foil: To cover the dish during baking

For more delicious side dishes, try my Green Bean Casserole at your next gathering.

Step-by-Step Instructions: How to Make Cheesy Potatoes

Follow these detailed steps for perfect cheesy potatoes every time. I’ve included all the little details that make the difference between good and absolutely incredible.

1. Prepare and Parboil the Potatoes

Start by peeling your potatoes and cutting them into uniform 1/2-inch cubes. Uniform size is important because it ensures even cooking.

I learned this the hard way when I had some mushy pieces and some undercooked chunks in my first attempt.

Fill your large pot with cold water and add 1 tablespoon of salt
Add the diced potatoes to the cold water (starting with cold water helps them cook more evenly)
Bring the water to a boil over high heat
Once boiling, reduce heat to medium and cook for 5-7 minutes
The potatoes should be just barely fork-tender, not fully cooked (they’ll finish cooking in the oven)
Drain the potatoes thoroughly in a colander and let them steam dry for 2-3 minutes
Transfer to a large bowl and set aside to cool slightly

2. Preheat and Prepare Your Baking Dish

While the potatoes are cooling, get your oven ready and prep your baking dish.

Proper preparation prevents sticking and makes cleanup easier.

Preheat your oven to 350°F (175°C)
Generously grease your 9×13 inch baking dish with butter or cooking spray
Make sure to coat the sides well, not just the bottom
Set the prepared dish aside

3. Make the Creamy Cheese Sauce

This is where the magic happens. The combination of sour cream, cheese, and cream of chicken soup creates an incredibly rich and creamy base.

I’ve experimented with homemade cream soup, and while it’s good, the canned version actually works perfectly here.

In your large mixing bowl, combine the sour cream and cream of chicken soup
Whisk them together until completely smooth with no lumps
Add the whole milk and melted butter, whisking until well incorporated
Stir in the shredded sharp cheddar and Monterey Jack cheeses
Add the finely diced onion and minced garlic
Season with salt, black pepper, and paprika
Mix everything together until you have a thick, creamy sauce

4. Combine Potatoes with Cheese Mixture

Now you’ll bring together the parboiled potatoes and that luscious cheese sauce.

Be gentle during this step to keep the potato cubes intact.

Add the slightly cooled, drained potatoes to the cheese mixture
Using a large spatula or wooden spoon, gently fold the potatoes into the sauce
Make sure every potato cube gets coated with the creamy mixture
Work carefully to avoid breaking up the potatoes too much
You want nice distinct potato pieces, not mashed potatoes

5. Transfer to Baking Dish

Getting the mixture into the pan evenly ensures consistent cooking throughout.

This step is straightforward but important for even browning.

Pour the potato and cheese mixture into your prepared baking dish
Use your spatula to spread it out evenly
Gently press down to eliminate any air pockets
Smooth the top so it’s relatively level
This helps the topping distribute evenly and brown uniformly

6. Prepare the Cornflake Topping

The crispy, buttery topping is what takes these from good to absolutely crave-worthy.

I’ve tried breadcrumbs and panko, but cornflakes give the best texture and flavor.

Place the cornflakes in a resealable bag and crush them with a rolling pin or your hands
You want coarse crumbs, not fine powder
Transfer the crushed cornflakes to a small bowl
Pour the melted butter over the cornflakes and toss to coat
Add the shredded cheddar cheese and garlic powder
Mix everything together until the cheese is distributed throughout

7. Add Topping and Bake

The final assembly before it goes into the oven.

I always cover it with foil for the first half of baking to prevent the topping from burning.

Sprinkle the cornflake mixture evenly over the potato mixture
Make sure to distribute it all the way to the edges
Cover the baking dish tightly with aluminum foil
Place in the preheated oven and bake for 30 minutes
After 30 minutes, carefully remove the foil
Continue baking uncovered for an additional 30 minutes
The top should be golden brown and bubbling around the edges
The cheese should be melted and the sauce should be bubbly throughout

8. Rest and Serve

Patience during this final step makes a huge difference in texture and serving ease.

I know it smells incredible and you want to dig in immediately, but waiting just a few minutes is worth it.

Remove the baking dish from the oven carefully
Let it rest for 10-15 minutes before serving
This resting time allows the sauce to thicken up and makes serving much neater
The potatoes will hold their shape better when you scoop them
Garnish with fresh chopped parsley or chives if desired
Serve hot and watch them disappear

Try my Roasted Potatoes for another crowd-pleasing potato side.

Tips for The Best Cheesy Potatoes

After making this recipe more times than I can count, I’ve learned exactly what makes the difference between good cheesy potatoes and absolutely perfect ones.

These tips will save you from the mistakes I made along the way.

Don’t overcook the potatoes during parboiling: They should still have a slight resistance when pierced with a fork. They’ll continue cooking in the oven, and overcooked potatoes turn mushy in the final dish. I aim for about 70% done during parboiling.
Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. The five minutes it takes to shred your own cheese makes a noticeable difference in creaminess. Plus, freshly shredded cheese has better flavor.
Let potatoes steam dry completely: After draining, let them sit in the colander for a few minutes. Excess water dilutes the creamy sauce and makes the dish watery. I sometimes even pat them gently with paper towels.
Don’t skip the resting time: I know this is hard when the dish smells amazing, but letting it rest for 10-15 minutes after baking allows the sauce to thicken properly. It makes serving so much easier and improves the texture.
Adjust seasonings to your taste: I keep it simple with salt, pepper, and paprika, but feel free to add more garlic powder, onion powder, or even a pinch of cayenne for heat. Taste the cheese mixture before combining with potatoes.
Use full-fat dairy products: I tried making a lighter version with low-fat sour cream and milk once, and it just wasn’t the same. The full-fat versions create that rich, creamy texture that makes this dish special.
Crush cornflakes to varied sizes: I like having some fine crumbs mixed with some larger pieces. This creates the best texture on top—crispy but not too hard, with some butter pockets throughout.
Cover with foil for the first half: This prevents the topping from burning before the inside is fully cooked and bubbly. I learned this after ending up with a burnt top and cold center once.

Another delicious option is my Smashed Potatoes with their crispy edges and fluffy centers.

What to Serve with Cheesy Potatoes

These cheesy potatoes are incredibly versatile and pair beautifully with so many main courses.

I’ve served them alongside everything from casual weeknight dinners to fancy holiday spreads.

Roasted or grilled meats: Prime Rib, Thanksgiving Turkey, baked ham, or pork tenderloin all pair wonderfully with the creamy richness of these potatoes
BBQ favorites: Pulled pork, ribs, or grilled chicken get balanced perfectly by the cheesy, comforting potatoes
Simple proteins: Baked chicken breasts, grilled steak, or pan-seared pork chops let these potatoes shine as the star side dish
Fresh salads: A crisp green salad, Broccoli Salad, or Cranberry Jello Salad provides a refreshing contrast to the rich potatoes
Roasted vegetables: Creamed Spinach, roasted Brussels sprouts, or glazed carrots round out the meal nicely
Holiday favorites: Thanksgiving Stuffing, Cranberry Sauce, and Dinner Rolls create the perfect holiday spread

You’ll also want to check out my Sweet Potato Casserole for another show-stopping side.

Variations of Cheesy Potatoes

One of my favorite things about this recipe is how easily you can customize it to suit different tastes or what you have on hand.

I’ve experimented with countless variations over the years.

Bacon lovers version: Crisp up 8-10 slices of bacon, crumble them, and fold half into the potato mixture and sprinkle the rest on top before the cornflakes. The smoky, salty bacon adds incredible depth. My husband requests this version every time.
Loaded baked potato style: Add crumbled bacon, extra cheese, sliced green onions, and a dollop of sour cream on top when serving. It’s like a deconstructed loaded baked potato in casserole form.
Southwest variation: Use pepper jack cheese instead of Monterey Jack, add a can of diced green chiles, 1 teaspoon cumin, and 1/2 teaspoon chili powder. Top with crushed tortilla chips instead of cornflakes. This version is a huge hit at potlucks.
Herb and garlic version: Increase the garlic to 4-5 cloves, add 2 tablespoons fresh chopped rosemary and thyme, and use Gruyere instead of Monterey Jack. It’s more sophisticated and perfect for dinner parties.
Lighter option: Use Greek yogurt instead of sour cream, reduce the butter by half, and skip the cornflake topping in favor of a light sprinkle of panko breadcrumbs. It’s not as decadent but still delicious.
Hash brown shortcut: If you’re short on time, you can use a 30-ounce bag of frozen hash browns instead of fresh potatoes. Skip the parboiling step and just thaw them completely first. I’ve done this for rushed holiday mornings.
Cream of mushroom swap: Replace the cream of chicken soup with cream of mushroom for a slightly earthier flavor. Some people actually prefer this version.
Extra veggie boost: Fold in 1 cup of steamed broccoli florets or cauliflower pieces. My kids don’t even notice the vegetables, and I feel better about serving it.

For another versatile potato recipe, try my Potato Salad that’s perfect for picnics.

Storage and Reheating

These cheesy potatoes store beautifully, which makes them perfect for meal prep or making ahead for gatherings.

I often make them a day or two in advance.

Refrigerator storage: Let the casserole cool completely to room temperature. Cover tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day in the fridge.
Freezer storage: This dish freezes surprisingly well. Let it cool completely, then wrap tightly in plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to 3 months. For best results, freeze before baking and add the topping fresh when you’re ready to cook it.
Reheating in the oven: This is my preferred method for the best texture. Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 20-30 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the topping. If reheating from frozen, add an extra 20-30 minutes to the baking time.
Reheating in the microwave: For individual portions, place a serving in a microwave-safe dish. Cover loosely and microwave on high for 2-3 minutes, stirring halfway through. The topping won’t be as crispy, but it’s quick and convenient for leftovers.
Make-ahead instructions: You can assemble the entire casserole up to 24 hours in advance. Prepare everything through step 7 (adding the topping), cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding an extra 10 minutes if needed.
Portion freezing: I sometimes portion leftovers into individual servings in freezer-safe containers. This makes it easy to grab a single serving for lunch. They reheat perfectly in the microwave in about 3-4 minutes.

Read Also: Potato Leek Soup Recipe

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 12 servings):

Please note that these values are approximate and can vary based on specific brands and any modifications you make to the recipe.

Using full-fat dairy products and generous amounts of cheese makes this a rich, indulgent side dish best enjoyed in moderation.

For a lighter potato option, check out my Healthy Mashed Potatoes.

Health Benefits of Key Ingredients

While this is definitely a comfort food dish, several ingredients do offer nutritional benefits.

I’m all about balance, and knowing what you’re getting nutritionally helps you make informed choices.

Potatoes: Often underrated nutritionally, potatoes are an excellent source of vitamin C, vitamin B6, and potassium. They provide complex carbohydrates for sustained energy and contain resistant starch when cooled, which acts as a prebiotic fiber. The skin (if you choose to leave it on) adds extra fiber and nutrients.
Cheese: Provides high-quality protein and is an excellent source of calcium for bone health. Cheddar cheese also contains vitamin K2, which works with calcium for bone mineralization. The fat in cheese helps with the absorption of fat-soluble vitamins.
Sour cream: Contains probiotics that support gut health and digestion. It also provides calcium and vitamin B12. The fermentation process makes some of the nutrients more bioavailable.
Garlic: Offers powerful anti-inflammatory and immune-boosting properties. Contains allicin, which has been shown to support cardiovascular health. Even the small amount in this recipe contributes beneficial compounds.
Onions: Rich in antioxidants, particularly quercetin, which has anti-inflammatory effects. They contain prebiotic fiber that supports beneficial gut bacteria. Onions also provide vitamin C and several B vitamins.

You might also enjoy my Air Fryer Simple Baked Potatoes for a healthier preparation method.

FAQs About Cheesy Potatoes

1. Can I use different types of potatoes?

Absolutely! While I prefer russet potatoes for their fluffy texture and ability to absorb the creamy sauce, Yukon Gold potatoes work beautifully too.

They have a naturally buttery flavor and hold their shape well. Red potatoes are another option, though they have a firmer, waxier texture that some people prefer. I’d avoid fingerling potatoes as they’re too small and firm for this particular application.

2. Can I make this dairy-free or vegan?

Yes, with some substitutions. Use cashew cream or coconut cream instead of sour cream, and dairy-free cheese shreds in place of the cheddar and Monterey Jack.

Replace the butter with vegan butter or olive oil, and use a dairy-free condensed soup or make your own cashew-based cream sauce. I’ve had vegan friends try this version and they loved it, though the flavor is slightly different from the original.

3. Why are my cheesy potatoes watery?

This usually happens for one of three reasons: the potatoes weren’t drained well enough after parboiling, the potatoes were cut too small and broke down during cooking, or the casserole didn’t bake long enough for the sauce to thicken. Make sure to let the potatoes steam dry after draining, cut them into larger 1/2-inch pieces, and bake until you see bubbling around the edges.

Letting the dish rest for 10-15 minutes after baking also allows the sauce to thicken up considerably.

4. Can I prep this the night before?

Absolutely, and I do this all the time for holiday meals! Assemble the entire casserole, add the topping, cover tightly with plastic wrap, and refrigerate for up to 24 hours.

When you’re ready to bake, let it sit at room temperature for about 30 minutes to take the chill off, then bake as directed. You might need to add 5-10 extra minutes to the baking time since it’s starting cold. This make-ahead option is a lifesaver during busy holiday cooking.

5. What can I use instead of condensed soup?

If you prefer to avoid canned soup, you can make a simple replacement. Melt 3 tablespoons of butter in a saucepan, whisk in 3 tablespoons of flour, cook for 1 minute, then gradually whisk in 1 1/2 cups of chicken broth or milk.

Season with salt, pepper, and a pinch of poultry seasoning. Cook until thickened, about 5 minutes, then use in place of the condensed soup. I’ve done this when I ran out of canned soup, and it works perfectly.

For another comforting dish, try my Shepherds Pie.

Final Thoughts

This Cheesy Potatoes Recipe has become such a staple in my home that I can barely imagine a holiday table without it.

What started as a simple side dish experiment has turned into the recipe my family requests more than any other. The combination of creamy, cheesy potatoes with that irresistible crispy topping creates something truly special that brings people together around the table.

I hope this recipe becomes as beloved in your kitchen as it is in mine. Give it a try for your next family dinner or potluck, and don’t be surprised when everyone asks for the recipe!

I’d love to hear how it turns out for you. Drop a comment below with your experience, any variations you tried, or questions you might have. And if you snap a photo, tag me on social media so I can see your beautiful creation!

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