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Easy Cheesy Potatoes Recipe

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4.1 from 12 reviews

Easy Cheesy Potatoes is a comforting casserole featuring tender potatoes baked with a creamy blend of sour cream, condensed soup, and cheddar cheese. This crowd-pleasing side dish is perfect for family dinners, potlucks, or holiday meals, combining simple ingredients to create rich, cheesy goodness with a golden bubbly crust.

Ingredients

Potatoes

  • 3 pounds potatoes (or 30 ounces country style hash browns, thawed)

Cheese Mixture

  • 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

  1. Preheat Oven: Preheat your oven to 375˚F (190˚C) and grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
  2. Prepare Potatoes: If using fresh baking potatoes or russets, peel them and cut into ½-inch pieces for even cooking and tenderness.
  3. Boil Potatoes: Place the cut potatoes in a medium saucepan and cover with cold salted water, about 1 inch above the potatoes. Bring to a boil and cook gently for 12 to 14 minutes until potatoes are fork tender. Drain and allow to cool slightly to avoid curdling the dairy mixture later.
  4. Mix Ingredients: In a medium bowl, whisk together the melted butter, sour cream, condensed cream of chicken soup, and sliced green onions (or onion powder). Stir in 1½ cups of shredded cheddar cheese and the slightly cooled potatoes, mixing gently to combine all ingredients thoroughly.
  5. Assemble Casserole: Transfer the potato and cheese mixture into the prepared baking dish, spreading it evenly for consistent baking.
  6. Add Topping and Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top of the casserole. Bake in the preheated oven for 28 to 30 minutes, or until the casserole is bubbly and the cheese is golden brown and slightly crisp around the edges.

Notes

  • You can substitute cream of chicken soup with cream of mushroom or cheddar cheese soup for varied flavors.
  • Using country style hash browns instead of fresh potatoes reduces prep time as they do not need boiling.
  • For a vegetarian version, use cream of mushroom soup and omit green onions if desired.
  • This casserole pairs well with roasted meats or a fresh green salad for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://cookedbysarah.com/easy-cheesy-potatoes-recipe/