Cheesy Potatoes Recipe
This Cheesy Potatoes Recipe is the ultimate crowd-pleasing comfort food side dish—fresh russet potatoes parboiled and folded into a rich, creamy sauce made with sharp cheddar, Monterey Jack, sour cream, and condensed cream of chicken soup, all topped with a buttery, golden cornflake crust. It's make-ahead friendly, endlessly customizable, and practically guaranteed to disappear within minutes at any gathering.
Equipment
- Large pot - For boiling the potatoes
- Colander - To drain potatoes thoroughly after parboiling
- Large mixing bowl - For combining all creamy ingredients
- 9x13 inch baking dish - The perfect size for feeding a crowd
- Sharp knife and cutting board - For dicing potatoes and onions uniformly
- Box grater or cheese grater - Fresh-shredded cheese melts better than pre-shredded
- Wooden spoon or spatula - For mixing and folding ingredients
- Small bowl - For preparing the cornflake topping
- Aluminum foil - To cover the dish during the first half of baking
- Resealable bag - For crushing cornflakes with a rolling pin
Ingredients
For the Potato Base
- 3 lbs russet potatoes - 1.4 kg, peeled and diced into 1/2-inch cubes
- 2 cups sharp cheddar cheese - 226g, freshly shredded
- 1 cup Monterey Jack cheese - 113g, freshly shredded
- 2 cups sour cream - 480ml, full-fat recommended
- 10.5 oz condensed cream of chicken soup - 298g, 1 can
- 1/2 cup whole milk - 120ml
- 1/2 cup unsalted butter - 113g, melted
- 1 small yellow onion - finely diced
- 2 cloves garlic - minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For the Crispy Topping
- 2 cups cornflakes - 56g, crushed to coarse crumbs
- 1/4 cup unsalted butter - 57g, melted
- 1/2 cup sharp cheddar cheese - 57g, shredded
- 1/4 tsp garlic powder
Instructions
- Place diced potatoes in a large pot of cold salted water, bring to a boil, then reduce heat and cook for 5–7 minutes until just barely fork-tender (about 70% done). Drain thoroughly and let steam dry for 2–3 minutes.
- Preheat oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or cooking spray, coating the sides as well.
- In a large bowl, whisk together sour cream and cream of chicken soup until smooth, then stir in milk, melted butter, both cheeses, onion, garlic, salt, pepper, and paprika until a thick creamy sauce forms.
- Gently fold the parboiled potatoes into the cheese sauce using a spatula, taking care to keep the potato cubes intact and fully coated.
- Pour the mixture into the prepared baking dish, spread evenly, and press gently to eliminate air pockets and smooth the top.
- Crush cornflakes in a resealable bag to coarse crumbs, transfer to a small bowl, and toss with melted butter, shredded cheddar, and garlic powder until evenly coated.
- Sprinkle the cornflake topping evenly over the casserole, cover tightly with foil, and bake for 30 minutes; then uncover and bake another 30 minutes until golden, bubbly, and the top is crispy.
- Let the casserole rest for 10–15 minutes before serving to allow the sauce to thicken; garnish with fresh chopped parsley or chives if desired.
Notes
- Don't overcook during parboiling: Aim for potatoes that are about 70% done—still with slight resistance—since they'll finish cooking in the oven. Overcooked potatoes turn mushy.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese makes a noticeable difference in creaminess.
- Steam dry the potatoes: After draining, allow potatoes to sit in the colander for a few minutes (or pat with paper towels) to remove excess moisture, which can make the dish watery.
- Use full-fat dairy: Full-fat sour cream and whole milk create the rich, creamy texture that makes this dish special. Low-fat substitutes produce a noticeably thinner result.
- Make-ahead friendly: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Let sit at room temperature 30 minutes before baking, adding 5–10 extra minutes to bake time.
- Condensed soup substitute: Melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 minute, then whisk in 1½ cups chicken broth. Season and cook until thickened, then use in place of canned soup.
- Hash brown shortcut: Swap fresh potatoes for a thawed 30 oz bag of frozen hash browns and skip the parboiling step entirely for a quicker version.
- Freezer storage: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. For best results, freeze before baking and add the topping fresh when ready to cook.
- Reheat in the oven: Cover with foil at 350°F (175°C) for 20–30 minutes, removing foil for the last 5 minutes to re-crisp the topping.
- Bacon lovers variation: Fold crumbled cooked bacon into the potato mixture and sprinkle more on top before adding the cornflake topping for a loaded, smoky twist.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 32gProtein: 11gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 620mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 12IUVitamin C: 15mgCalcium: 28mgIron: 8mg
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