Cheesy Potatoes are a given when our family gathers for vacations and holidays. Everyone loves them. The creamy, cheesy, 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 first had these 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.
Curious about other cheesy potato casserole recipes, 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, butter, green onions, salt and pepper. So easy to make, no canned soup or processed potatoes required.
What to Serve with Cheesy Potatoes
More of my Favorite Potato Recipes
How to Make Cheesy Potatoes
Step 1: Partially boil potatoes then peel and shred. Transfer to a large bowl.
Step 2: 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.
Step 3: 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
- 3 pounds russet potatoes about 5 medium or 4 large, scrubbed
- 8 tablespoons butter one standard cube
- 6 green onions chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups sour cream
- 8 ounces cheddar cheese grated
- 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.