This post may contain affiliate links. Please read our disclosure policy.

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.

Serving Cheesy Potatoes from a white ceramic baking dish with a silver spoon.

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.

Ingredients You Need to Make Cheesy Potatoes

Cheesy Potatoes Ingredients on a white marble board.
  • Potatoes: Russet potatoes or Yukon Gold potatoes
  • Butter: if you use unsalted butter, add another 1/4 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.


How should you store cheesy potatoes?

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.

Can You Freeze Cheesy Potato Casserole?

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.

What can you substitute for sour cream in cheesy potatoes?

Plain yogurt (or plain Greek yogurt), Mexican crema, or crème fraîche are all good substitutes for sour cream.

Can this be made with the shredded potatoes I see in the freezer section of the grocery store?

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 DauphinoisBreakfast 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.

par boiling potatoes
peeling par boiled potatoes
shredding parboiled potatoes

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.

Combining Melted Butter Green Onions Sour Cream and Grated Cheese for Cheesy Potatoes
adding sour cream and cheese mixture to shredded potatoes

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.

spreading potato and cheese mixture into baking dish
cheesy potatoes baking in the oven

Cheesy Potatoes Recipe Video

Cheesy Potatoes

5 from 13 votes
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Course: Side Dish
Cuisine: American
Calories: 308
Servings: 12 people
Whenever our family gathers, we know these Cheesy Potatoes will be involved. Everyone loves them! Make them once and I bet they’ll become part of your family tradition too!


  • 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.


If you prefer firmer potato shreds, drop the par-boiling time to 12 minutes or even 10. Likewise, if you prefer a very tender potato, increase par-boiling time to 18 to 20 minutes. 


Calories: 308kcal | Carbohydrates: 22g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 415mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 720IU | Vitamin C: 7.9mg | Calcium: 200mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Sue R says:

    I tried this recipe today. My grandson and husband each had 2 helpings. I would like to make it for this weekend too, but was wondering if it can be made the day ahead?

    1. Marissa Stevens says:

      Hi Sue! I love that your grandson and husband enjoyed these enough for second helpings. Yes, you can absolutely make it a day ahead (or even a few days ahead). Just cover and refrigerate and allow more time in the oven to be sure it’s hot all the way through.