Description
If you’re searching for a warm, creamy, and crowd-pleasing side dish, these Easy Cheesy Potatoes are the perfect choice. This classic recipe delivers tender potatoes baked in a rich, velvety cheese sauce that pairs beautifully with any main course. Whether you’re hosting a family dinner, bringing a dish to a potluck, or preparing a simple weeknight meal, this recipe guarantees flavor, simplicity, and satisfaction. Made with everyday ingredients and minimal prep, it’s a go-to recipe you’ll come back to again and again.
Ingredients
- 3 pounds potatoes or 30 ounces country style hash browns, thawed
- ¼ cup melted butter
- 1 cup sour cream
- 10.5 ounces condensed cream of chicken soup or cheddar cheese soup, 1 can
- ¼ cup sliced green onions or 1 teaspoon onion powder
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- If using baking potatoes or russets, peel and cut them into ½-inch pieces.
- Place the potatoes in a saucepan and cover with cold salted water, about 1 inch above the potatoes. Bring to a boil and cook for 12 to 14 minutes or until fork tender. Drain and let cool slightly.
- In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onions. Stir in 1 ½ cups of cheddar cheese along with the slightly cooled potatoes.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup of cheese on top and bake for 28 to 30 minutes, or until the top is golden brown and bubbly.
Notes
Serving Tips
• Serve hot as a comforting side dish alongside roasted meats, chicken, or pork.
• Pair with a fresh salad or steamed vegetables for a balanced meal.
• Top with extra shredded cheese or crispy bacon bits for added flavor.
• Garnish with fresh herbs like parsley or chives to brighten the dish.
Storage Tips
• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes until warmed through.
• Freezing: Freeze unbaked cheesy potatoes in a freezer-safe dish for up to 3 months. Thaw in the refrigerator overnight before baking.
• Reheating Tips: For best results, cover with foil when reheating to prevent over-browning and keep the potatoes creamy.