Cheesy potato casserole is a rich, comforting dish that brings everyone to the table. With tender potatoes, creamy sauce, and a golden, bubbly cheese topping, it’s no surprise this dish is a classic. Whether served as a side for a holiday meal or as a main course on a cozy evening, this recipe is a guaranteed crowd-pleaser.
Equipment:
- Large mixing bowl
- 9×13-inch baking dish
- Cheese grater
- Knife and cutting board
- Foil (optional)
Ingredients:
- 6 medium russet potatoes, peeled and diced (or 1 bag of frozen hash browns, 32 oz)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
- ½ cup unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (optional, for topping)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Mixture:
- In a large mixing bowl, combine the sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add Potatoes and Cheese:
- Fold in the diced potatoes (or frozen hash browns) and 1½ cups of shredded cheddar cheese. Stir until everything is evenly coated.
- Assemble the Casserole:
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Optional Topping:
- If using a topping, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the top of the casserole.
- Bake:
- Cover the casserole with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and the edges are golden brown.
- Cool and Serve:
- Let the casserole sit for 5-10 minutes before serving.
Presentation Ideas:
- Garnish with chopped fresh parsley or chives for a pop of color.
- Serve in the baking dish for a rustic family-style presentation.
Tips:
- For added flavor, mix in cooked, crumbled bacon or diced ham.
- Make it vegetarian by using cream of mushroom soup and vegetable broth.
- Prepare in advance by assembling the casserole, covering it tightly, and refrigerating for up to 24 hours before baking.
This cheesy potato casserole is the epitome of comfort food, delivering creamy, cheesy goodness in every bite. It’s easy to make and perfect for feeding a crowd. Try it for your next meal and watch it become a family favorite!
Cheesy Potato Casserole Recipe
Creamy, cheesy, and loaded with flavor, this potato casserole is the ultimate comfort food. Perfect for family dinners, potlucks, or holiday feasts.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
- Cheese grater
- Knife and cutting board
- Foil (optional)
Ingredients
- 6 medium russet potatoes peeled and diced (or 1 bag of frozen hash browns, 32 oz)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom for a vegetarian option)
- ½ cup unsalted butter melted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes or breadcrumbs optional, for topping
- 2 tablespoons melted butter optional, for topping
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Prepare the Mixture:
- In a large mixing bowl, combine the sour cream, cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add Potatoes and Cheese:
- Fold in the diced potatoes (or frozen hash browns) and 1½ cups of shredded cheddar cheese. Stir until everything is evenly coated.
- Assemble the Casserole:
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Optional Topping:
- If using a topping, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the top of the casserole.
- Bake:
- Cover the casserole with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and the edges are golden brown.
- Cool and Serve:
- Let the casserole sit for 5-10 minutes before serving.
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