Name: Easy Cheesy Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups diced russet or Yukon gold potatoes (or frozen hash browns); 2 cups shredded cheddar cheese; 1 cup sour cream; 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian option); 1/2 cup melted butter; 1/2 cup finely chopped onion (optional); Salt and black pepper, to taste; 2 tbsp chopped green onions or parsley (for garnish, optional)

Why You’ll Love This Recipe

These cheesy potatoes are easy to prepare, satisfying, and the ultimate crowd-pleaser. They’re versatile enough for everyday dinners yet special enough for holidays and gatherings. Plus, they can be made ahead of time, making them a convenient side dish for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes (russet or Yukon gold work best)
Shredded cheddar cheese
Sour cream
Cream of chicken soup (or cream of mushroom for a vegetarian option)
Butter
Onion (optional)
Salt and pepper
Green onions or parsley for garnish (optional)

Directions

Preheat oven to 350°F (175°C).
Wash, peel, and dice potatoes into small cubes (or use frozen hash browns for convenience).
In a large bowl, mix together sour cream, cream of chicken soup, melted butter, shredded cheddar cheese, and onion if using.
Fold in the potatoes until evenly coated.
Transfer mixture into a greased baking dish and spread evenly.
Bake uncovered for 45–55 minutes, or until hot, bubbly, and golden brown on top.
Garnish with green onions or parsley before serving, if desired.

Servings and timing

Serves 8–10.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Loaded Cheesy Potatoes: Add crumbled green onions, and extra cheese on top.
Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper.
Vegetarian: Use cream of mushroom soup instead of chicken soup.
Healthier Version: Swap sour cream for Greek yogurt.
Extra Crunchy Top: Add crushed cornflakes or breadcrumbs before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. To freeze, prepare the dish but do not bake; cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

FAQs

Can I use frozen hash browns instead of fresh potatoes?

Yes, frozen hash browns work perfectly and save time.

Can I make this dish ahead of time?

Yes, assemble up to 24 hours ahead and refrigerate until ready to bake.

Can I freeze cheesy potatoes?

Yes, freeze before baking for the best texture.

What cheese works best?

Cheddar is classic, but Colby Jack or Monterey Jack are also delicious.

Do I need to peel the potatoes?

Peeling is optional—Yukon gold potatoes work well with skins left on.

Why is my dish watery?

Too much moisture in the potatoes or thawed hash browns can cause this—pat them dry first.

Can I use homemade cream soup instead of canned?

Yes, a homemade cream sauce works great for a fresher version.

How can I make it gluten-free?

Use gluten-free cream soup or make your own white sauce.

Can I double the recipe?

Yes, bake in a larger pan or two separate pans for bigger gatherings.

Conclusion

Easy cheesy potatoes are the ultimate comfort food—creamy, flavorful, and full of melty cheese. Perfect for weeknight dinners, potlucks, or holiday feasts, this simple recipe is a guaranteed hit every time.