Some dishes are meant to be shared, and cheesy potato casserole is one of them.
Whether served at a holiday gathering or as a weeknight comfort meal, this dish brings layers of creamy, cheesy goodness with soft, tender potatoes baked to a golden, bubbly finish.
The first time I made it, I realized that simple ingredients can create something truly rich and flavorful without needing much effort.
This casserole works as a side or a main dish, pairing well with just about anything. The potatoes soak up the cream and cheese, creating a texture that’s smooth and satisfying in every bite.
Whether topped with crispy breadcrumbs, extra cheese, or even bacon, this dish is a crowd favorite that never lasts long at the table.
Why This Cheesy Potato Casserole Is Worth Making
A great potato casserole should be creamy, cheesy, and full of flavor. This recipe delivers all of that while keeping the steps simple and easy to follow.
- Soft, Creamy Layers – The potatoes bake until tender, absorbing the rich, cheesy sauce.
- Golden, Cheesy Crust – The top layer turns bubbly and slightly crisp, adding extra texture.
- Versatile for Any Occasion – Works for holiday meals, potlucks, or even as a comforting weeknight dish.
- Easy to Customize – Add bacon, green onions, or a crunchy topping to make it your own.
This casserole is comfort food at its best, using simple ingredients to create something rich, filling, and easy to share.
What You Need to Make This Cheesy Potato Casserole
This dish comes together with basic ingredients that blend perfectly to create a creamy, cheesy texture.
- Potatoes – Russet or Yukon Gold work best, as they hold their shape while soaking up the sauce.
- Cheddar Cheese – Provides a sharp, rich flavor that melts smoothly.
- Sour Cream – Adds tanginess that balances the cheese and cream.
- Butter – Helps bind the sauce and gives the casserole extra richness.
- Milk – Keeps the sauce smooth and creamy.
- Garlic & Onion Powder – Adds subtle depth to the overall flavor.
- Breadcrumbs (Optional) – For a crisp, golden topping.
With just these ingredients, the casserole bakes into something rich, creamy, and incredibly satisfying.
How to Make Cheesy Potato Casserole from Scratch
This recipe requires just a few simple steps, making it easy to prepare in advance or bake fresh when needed.
- Prepare the Potatoes – Peel and slice the potatoes into thin rounds for even cooking.
- Make the Sauce – Melt butter in a saucepan, then stir in milk, sour cream, garlic powder, and half the cheese until smooth.
- Layer the Casserole – Arrange the potato slices in a baking dish, pouring the creamy cheese sauce between each layer.
- Top with Cheese – Sprinkle the remaining cheese on top, along with breadcrumbs if using.
- Bake Until Golden – Cover with foil and bake at 375°F (190°C) for 40 minutes, then uncover and bake for another 15 minutes until golden and bubbly.
Each layer absorbs the sauce, ensuring every bite is creamy, cheesy, and packed with flavor.
Topping Ideas to Add Extra Texture
A crunchy, flavorful topping takes this casserole to the next level. Whether keeping it simple with cheese or adding extra texture, there are plenty of ways to finish it off.
| Topping | Why It Works |
|---|---|
| Extra Cheese | Creates an even richer, more gooey top layer. |
| Panko Breadcrumbs | Adds crunch and helps balance the creamy texture. |
| Crumbled Bacon | Brings a smoky, salty contrast. |
| Green Onions | A fresh touch to balance the richness. |
| Crushed Crackers | Buttery and crisp, adding another layer of crunch. |
No matter how you top it, the casserole bakes into a creamy dish with just the right amount of texture.
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How to Store and Reheat Leftovers
This dish stores well and reheats beautifully, making it great for meal prep or leftovers.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat in the Oven: Bake at 350°F (175°C) for 15-20 minutes until warmed through.
- Avoid Microwaving: The texture may become too soft—reheating in the oven keeps it creamy and crisp.
With the right storage, this casserole tastes just as good the next day.
Frequently Asked Questions
1. Can I use frozen hash browns instead of fresh potatoes?
Yes! Use thawed hash browns, and reduce baking time by about 10-15 minutes.
2. What’s the best cheese for this casserole?
Cheddar works best, but Gruyère, Monterey Jack, or Colby can also be used for different flavors.
3. Can I make this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, then bake when ready.
4. How do I keep the casserole from getting too dry?
Make sure the potatoes are fully coated in sauce before baking, and cover with foil for the first part of baking.
5. Can I add meat to this dish?
Absolutely! Try adding cooked bacon, ham, or shredded chicken for a heartier version.
This Cheesy Potato Casserole is creamy, golden, and packed with flavor—a dish that works for any occasion.
Cheesy Potato Casserole
Equipment
- Large Mixing Bowl For mixing the cheese sauce
- Baking Dish For layering and baking the casserole
- Saucepan For melting the butter and making the sauce
- Cheese Grater For shredding fresh cheese
Ingredients
- 4 cups potatoes peeled and thinly sliced
- 2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup panko breadcrumbs optional topping
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a saucepan, melt the butter over medium heat. Stir in the garlic powder, onion powder, salt, and black pepper.
- Whisk in the milk and sour cream until smooth. Add half of the shredded cheddar cheese and stir until melted.
- Layer half of the sliced potatoes in the baking dish, then pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce.
- Sprinkle the remaining shredded cheese on top and add panko breadcrumbs if using.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- For extra richness, use half-and-half instead of milk.
- Add crumbled bacon for a smoky twist.
- Leftovers can be refrigerated and reheated in the oven.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!