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.
This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
Ingredients You Need to Make Cheesy Potatoes
- 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.
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.
Video
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
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
That’s wonderful, Elizabeth. I’m so glad that you and your family enjoyed them! Thank you for coming back to let me know!!
My second batch is in the oven. It’s delicious raw! Creamy and addictive! My fave cheesy potatoes. Thanks!!!
That’s fantastic, Barbara! Thank you for letting me know!!
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 !!
Have you ever made them the night before, saving the baking part for the next day?
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.
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 .
Franny, I’m so glad you gave this a try and enjoyed it and that you made it your own!!
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.
Made these for Thanksgiving 2018.. Came out great, really good flavor. I did add more cheese than the recipe called for.
So glad you enjoyed! And glad you made them your own with a bit more cheese! 🙂
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!
Hi Dorothy! On our ski trips, we always serve these with ham too! Perfect pair!! You always make me smile, my friend!
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.
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
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!
lol! You’re on to us Kevin, we usually do double the recipe!!
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!
Awesome! Thank you, Kelsie! I hope you’ll love it!!
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!
Thank you so much, David! Bring the family over, we’re happy to share! 😉
I wish I could grab a scoop right off my screen Marissa! These potatoes look amazing!! Perfect for the holidays ahead!
haha, wish I could beam some to you! Thanks so much, Mary Ann!!
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 🙂
haha, yes, food is definitely one of the straight paths to my heart! 😉 Thank you, my friend!
I’m drooling – yum! I’ll have to make these for sure 🙂
Yay! Thanks, Krista! Come for a visit and I’ll make a big batch!! xo