Cheesy Potatoes are a given when our family gathers for vacations and holidays. Everyone loves them. The creamy, cheesy, buttery, tender potatoes are a delicious addition to any meal and are even better warmed up the next day, if you're lucky enough to have leftovers.
I had these for the first time on a ski trip with Keith's family before we were married. It was a particularly cold day at Mount Bachelor and I remember feeling bone chilled as we stepped through the door of the cabin and were greeted by a heavenly aroma. Keith's mom, Mary Helen, had come home early to prepare dinner and these potatoes were bubbling away in the oven.
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Ingredients You Need to Make Cheesy Potatoes
- Potatoes: Russet potatoes or Yukon Gold potatoes
- Butter: if you use unsalted butter, add another ¼ teaspoon of salt
- Green Onions: or fresh chives
- Sour Cream: ideally full fat sour cream
- Cheddar Cheese: mild, medium or sharp cheddar all work here
- Salt and Freshly Ground Black Pepper
What Sets This Recipe Apart
Curious about other cheesy potato casserole recipes (also called funeral potatoes), I did an internet search and was surprised to find that most recipes call for frozen hash brown potatoes and cream of chicken soup, with its long and dubious list of ingredients. If this is the only style of cheesy potatoes you've had, I hope you'll try this recipe for comparison.
It's made from scratch with a short list of simple, albeit decadent, ingredients: whole potatoes, sour cream, melted butter, green onions, salt and pepper. So easy to make, no canned soup or processed potatoes required. They're always a hit at potlucks and get-togethers.
FAQ
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat, uncovered in an oven preheated to 350˚F until hot all the way through.
Yes, you can freeze this for up to 3 months. To reheat, thaw in the refrigerator overnight and bake, uncovered, in a 350˚F oven until heated through, 45 to 50 minutes.
Plain yogurt (or plain Greek yogurt), Mexican crema, or crème fraîche are all good substitutes for sour cream.
Yes, absolutely! Thaw the frozen potatoes in the refrigerator the night before you plan to assemble the cheesy potatoes.
What to Serve with Cheesy Potatoes
These potatoes pair well with main dishes like Turkey Roulade, Roasted Chicken, or Pan-Fried Lamb Chops. And with side dishes like Roasted Broccoli and Cauliflower.
More of my Favorite Potato Recipes
And if you love potatoes, don't miss these recipes for: Twice Baked Potatoes, Twice Baked Mashed Potatoes, Gratin Dauphinois, Breakfast Potatoes, Skillet Potatoes, Salt Potatoes, and Mashed Red Potatoes.
How to Make Cheesy Potatoes
Partially boil potatoes then peel and shred. Transfer to a large bowl.
Melt butter and stir in green onions, salt and pepper. Combine butter mixture with sour cream and shredded cheddar. Add cheese mixture to potatoes and stir to coat evenly.
Spread potato mixture into a buttered 13 x 9-inch baking dish and bake at 350˚F for 45 to 50 minutes, until bubbly with lightly browned edges. Serve.
Cheesy Potatoes Recipe Video
Cheesy Potatoes
Ingredients
- 3 pounds russet potatoes about 5 medium or 4 large, scrubbed
- 8 tablespoons butter one standard cube
- 6 green onions chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups sour cream
- 8 ounces cheddar cheese grated
Instructions
- If your potatoes are large, cut them in half crosswise. Place scrubbed potatoes in a large pot and add enough cold water to cover. Bring to boil over high heat. Reduce heat and keep at a low boil for 15 minutes. Drain and set aside until just cool enough to handle (easier to peel while still warm).
- Meanwhile, preheat oven to 350˚F. Butter a 13 x 9-inch baking dish.
- Peel partially boiled potatoes with the help of a paring knife, most of the peel should slide off easily. Shred potatoes by hand or with a food processor fitted with the shredding disc. If using a food processor, empty the bowl at least once as you go to prevent the potato peels from compressing together. Transfer to a large bowl.
- Melt butter in a small sauce pan. Add green onions, salt and pepper; stir to combine. Remove from heat.
- In a medium bowl combine sour cream and butter mixture, stirring until smooth. Add cheese and stir to combine.
- Add cheese mixture to shredded potatoes. With a wooden spoon or rubber spatula, stir thoroughly until cheese mixture is evenly distributed, coating each potato shred. Transfer mixture to prepared baking dish, spreading with a spoon or spatula to an even layer.
- Bake 45-50 minutes until bubbly with lightly browned edges. Serve.
Can you halve this recipe? If so, how does that affect the cook time?
Hi Barbara! Sure, you can halve the recipe. It will take a similar of time to heat all the way through. Keep an eye on it for the last ~10 minutes of baking time to be sure it isn't getting too brown.
This the second year we will have this for Christmas dinner. Everyone loves them. Thanks and Merry Christmas. Bill
That's so good to hear, Bill. It's so kind of you to let me know. I hope you and your family have a wonderful Christmas!
This looks yummy! Just wondering though…can this be made with the shredded potatoes I see in the freezer section of the grocery store?
Hi Maria! Yes, absolutely.
Could I make this with small red potatoes unshredded and unpeeled? Cut in cubes and boil?
Hi, Jale! I haven't made these with cubed red potatoes, but I don't see why not. No need to peel, but you will want to boil them until nearly tender first.
Thanks, I will try and can I make them the night before? I’ll let you know how they go over on Labor Day with our neighbor’s grilled beef tenderloin!
Yes, you can definitely make them ahead of time (they're great warmed up too, if you have any leftovers). Have a wonderful weekend!
I can totally see why these are a favorite!!! I love anything involving 'taters and cheese, so I am totally drooling over these!! I'm not ashamed to admit I could definitely make a meal out of just these cheesy potatoes!!! I can't wait to make them!!
haha...I relate. I could (and have!) made a meal of just these. 😉 Thank you, Cheyanne!
I've never met a person who doesn't love cheesy potatoes. I mean c'mon! SO GOOD! Love the not to long or complicated ingredient list. We've had a lot of rain here in LA (not so common for us!) and with the quarantine, this is exactly what we all want to be eating. Comforting and delicious. 🙂 ~Valentina
Yes, a great time for comfort food! Thank you, Valentina. Hope your family is safe and well.
There would be none left after my family finished with these Marissa! Super simple and totally delish!
Love to hear that, Mary Ann! Thank you so much!