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    Recipes » Side Dish » Potato Sides

    Cheesy Potatoes

    Published: Dec 15, 2022 by Marissa Stevens · 56 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    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.

    Jump to:
    • Ingredients You Need to Make Cheesy Potatoes
    • What Sets This Recipe Apart
    • FAQ
    • What to Serve with Cheesy Potatoes
    • More of my Favorite Potato Recipes
    • How to Make Cheesy Potatoes
    • Cheesy Potatoes Recipe Video
    • Cheesy Potatoes
    • 💬 Comments

    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 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

    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 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.

    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

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

    Cheesy Potatoes

    Marissa Stevens
    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!
    5 from 12 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American
    Servings 12 people
    Calories 308 kcal

    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.

    Notes

    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. 

    Nutrition

    Calories: 308kcalCarbohydrates: 22gProtein: 8gFat: 21gSaturated Fat: 13gCholesterol: 59mgSodium: 415mgPotassium: 562mgFiber: 1gSugar: 2gVitamin A: 720IUVitamin C: 7.9mgCalcium: 200mgIron: 1.3mg
    Keyword Christmas, comfort food, decadent, Easter breakfast, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Potato Sides

    • Roasted Green Beans and Potatoes
    • Skillet Potatoes
    • Fondant Potatoes
    • Roasted Baby Potatoes

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      Recipe Rating




    1. David @ Spiced says

      April 07, 2020 at 3:31 am

      5 stars
      I can see why this recipe is a family favorite! It looks so cheesy and delicious, Marissa! Growing up, we often had scalloped potatoes, but I love the idea of shredding them instead. Perfect dish for family gatherings! 🙂

      Reply
      • Marissa Stevens says

        April 27, 2020 at 1:53 pm

        I grew up with scalloped potatoes too, David. I still love them too - but am happy to have these in the rotation. 🙂

        Reply
    2. annie@ciaochowbambina says

      April 06, 2020 at 1:44 pm

      5 stars
      Oh man, these look amazing! I doubt we'd have leftovers...maybe I should double the recipe! 😉

      Reply
      • Marissa Stevens says

        April 27, 2020 at 1:53 pm

        Love how you think, Annie!

        Reply
    3. Erin says

      August 20, 2019 at 5:11 am

      Can i use trader joes frozen hashbrowns? Im trying to save time lol I have two littles one & throwing a brunch!

      Reply
      • Marissa says

        August 20, 2019 at 8:47 am

        Hi, Erin! Absolutely! Those should work just fine... 🙂

        Reply
    4. Lindsey says

      August 13, 2019 at 2:39 pm

      Could I make these in a crock pot? I’d like the dish to stay warm for a potluck.

      Reply
      • Marissa says

        August 13, 2019 at 5:06 pm

        Hi Lindsey! I'd make them in the oven as normal and then transfer them to a crock pot. Warm the crockpot up before adding the potatoes and, if your crock pot tends to run hot, leave it on the "keep warm" setting. You can also keep it on low and I'd check the temperature periodically. I hope that helps!

        Reply
    5. Connie Peterson says

      May 11, 2019 at 10:05 am

      I cringe when I see recipes that use cream of whatever soup so I am glad to see someone who shares my avoidance of them. Thank you for creating this yummy recipe!

      Reply
      • Marissa says

        May 11, 2019 at 4:03 pm

        My pleasure! 😊 I’m so glad you enjoyed these, Connie!

        Reply
      • Lori says

        September 27, 2019 at 1:29 pm

        I HATE seeing potato recipes using cream can soups, frozen potatoes, so THANK YOU! I love creamy, cheesey sauces, just as easy to make with REAL ingredients! Thanks again!!

        Reply
        • Marissa says

          September 27, 2019 at 5:06 pm

          My pleasure, Lori! 🙂

          Reply
    6. Elizabeth says

      April 21, 2019 at 6:08 pm

      5 stars
      Delicious! Made this today for our Easter dinner, which was perfect as it turned chilly late in the day. I’m apparently inept at ‘shredding’ so my potatoes were more chopped/crumbled, but it worked just fine! The flavor reminded me very much of twice-baked potatoes, and everyone really enjoyed them. This recipe is definitely a keeper.

      Reply
      • Marissa says

        April 22, 2019 at 8:28 am

        That’s wonderful, Elizabeth. I’m so glad that you and your family enjoyed them! Thank you for coming back to let me know!!

        Reply
    7. barbara says

      April 07, 2019 at 10:17 am

      5 stars
      My second batch is in the oven. It’s delicious raw! Creamy and addictive! My fave cheesy potatoes. Thanks!!!

      Reply
      • Marissa says

        April 07, 2019 at 12:29 pm

        That’s fantastic, Barbara! Thank you for letting me know!!

        Reply
    8. Daniela says

      March 26, 2019 at 6:42 am

      Thank you for sharing !!!
      Tried them, loved them !! They are amazing !!
      They are absolutely becoming part of our favorite family dishes.
      No leftovers though 🙁 to try them the next day !!

      Reply
    9. Sue says

      January 07, 2019 at 6:08 am

      Have you ever made them the night before, saving the baking part for the next day?

      Reply
      • Marissa says

        January 08, 2019 at 3:33 pm

        Hi, Sue. Yes, absolutely! That works really well...I just add 5-10 minutes or so to the cooking time to be sure they're heated through.

        Reply
    10. Franny Bluhm says

      December 23, 2018 at 1:37 pm

      5 stars
      Our family has always used the excepted recipe that includes cream of chicken soup. And we are addicted. But I am ready to get rid of the preservatives and non-natural ingredients in the soup can. I so appreciate this suggested recipe. So five stars for that. I boiled the potatoes as directed but , even 10 minutes at full boil was too long. They had pre-cooked as I brought the water up to boiling. The mix was a bit too salty. Adding less will be ok.
      I also preheated the cast-iron pan with a tablespoon of butter, because I really like crispy edges and browned butter. I also used of the Vidahlia onion instead of the green onions.
      The final result was So delicious. No cream o’chicken soup needed. Crispy and tasty .

      Reply
      • Marissa says

        December 23, 2018 at 1:59 pm

        Franny, I'm so glad you gave this a try and enjoyed it and that you made it your own!!

        Reply
    11. Franny says

      December 23, 2018 at 9:49 am

      So many comments are about how folks want to make them. But not many talk about the results. I’m on my way now pepping a batch, and will comment later today on a finished product. I too am grateful for a clean version. Thanks.

      Reply
    12. Pat says

      November 23, 2018 at 6:51 am

      Made these for Thanksgiving 2018.. Came out great, really good flavor. I did add more cheese than the recipe called for.

      Reply
      • Marissa says

        November 23, 2018 at 9:02 am

        So glad you enjoyed! And glad you made them your own with a bit more cheese! 🙂

        Reply
    13. Dorothy Dunton says

      October 13, 2018 at 7:37 pm

      Hi Marissa! Every year our friend Ken gifts us with a huge ham at Christmas and these would be so good with that! Or just give me these potatoes,a fork and I'll just pig out!! Sharing? Maybe not!

      Reply
      • Marissa says

        October 16, 2018 at 2:44 pm

        Hi Dorothy! On our ski trips, we always serve these with ham too! Perfect pair!! You always make me smile, my friend!

        Reply
    14. Katherine | Love In My Oven says

      October 12, 2018 at 7:36 pm

      Cheesy potatoes are a big deal at my family gatherings too, and like you, I've looked up recipes and seen so many using frozen hashbrowns and canned soup. I'm so grateful for this recipe! I can't wait to try it.

      Reply
      • Marissa says

        October 13, 2018 at 4:14 pm

        I'm so glad you're going to try it, Katherine! I hope you and your family love it as much as we do!! xo

        Reply
    15. Kevin says

      October 12, 2018 at 1:51 pm

      5 stars
      This is the perfect comfort food to add to the fall menu, actually anytime of the year! Easy recipe to double for all those friend and family get togethers too!

      Reply
      • Marissa says

        October 13, 2018 at 4:15 pm

        lol! You're on to us Kevin, we usually do double the recipe!!

        Reply
    16. Kelsie | the itsy-bitsy kitchen says

      October 12, 2018 at 6:22 am

      5 stars
      Haha! I grew up eating the version made with canned soup and they're still one of my favorite indulgences :). But this from-scratch version sounds WAYYY better and I'll definitely be trying it at Christmas (which is when I usually serve them). I can't wait!

      Reply
      • Marissa says

        October 13, 2018 at 4:15 pm

        Awesome! Thank you, Kelsie! I hope you'll love it!!

        Reply
    17. David @ Spiced says

      October 12, 2018 at 6:16 am

      Oh man, what's not to love about this recipe! It's easy, and it's comfort food at its best! Plus, I totally agree with you about cream of chicken soup. I much prefer to avoid those cream of XYZ soups when I can, too. Now I'm craving a big plate of these cheesy potatoes!

      Reply
      • Marissa says

        October 13, 2018 at 4:16 pm

        Thank you so much, David! Bring the family over, we're happy to share! 😉

        Reply
    18. Mary Ann | The Beach House Kitchen says

      October 11, 2018 at 6:09 pm

      5 stars
      I wish I could grab a scoop right off my screen Marissa! These potatoes look amazing!! Perfect for the holidays ahead!

      Reply
      • Marissa says

        October 13, 2018 at 4:17 pm

        haha, wish I could beam some to you! Thanks so much, Mary Ann!!

        Reply
    19. Dawn - Girl Heart Food says

      October 11, 2018 at 4:26 pm

      5 stars
      Make no wonder you and Keith got married after you tasted those tatos from his mom!! Just the description of 'bubbling away' has be all giddy! I can only imagine how good these are, especially since they are made with REAL ingredients and no processed stuff. Pinned and trying soon 🙂

      Reply
      • Marissa says

        October 13, 2018 at 4:18 pm

        haha, yes, food is definitely one of the straight paths to my heart! 😉 Thank you, my friend!

        Reply
    20. Krista says

      October 11, 2018 at 2:29 pm

      I'm drooling - yum! I'll have to make these for sure 🙂

      Reply
      • Marissa says

        October 13, 2018 at 4:18 pm

        Yay! Thanks, Krista! Come for a visit and I'll make a big batch!! xo

        Reply
    Newer Comments »

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