Homemade Cheesy Potatoes

Looking for homemade cheesy potatoes? Want recipe that doesn’t call for a can of condensed soup? This is it! Healthy, delicious and from scratch!

Homemade Cheesy Potatoes l SimplyScratch.com

It’s funny how things change. As a kid I couldn’t wait to book-it down the stairs in my thin, purple house coat to find my Easter basket and hunt for hidden dyed eggs with my sisters.

Now I look forward to the cheesy potatoes. Okay so that’s half true. I still enjoy dying eggs with my daughters and seeing them try to find them and their baskets (we hide those too). But the adult in me is always excited about the food. Didn’t see that coming, did you?

On my mom’s side of the family cheesy potatoes were strictly for consumption on Easter. I never understood why that was. Obviously they’re deliciously perfect with ham and baked beans… but why not have them on a random day of the week or something? They are too good to tie down to just one day a year. Anyhoo, whoever was in charge of making and bringing the cheesy potatoes, it was a known requirement to make a double batch. A triple batch if my firefighter brother-in-law Jeff was off call because these are his favorite.

Homemade Cheesy Potatoes l SimplyScratch.com

You’d think with that much cheesy casserole goodness there were sure to be leftovers right? Never.

So one year I decided to venture out and make homemade cheesy potatoes from scratch. Crazy? Yes. Delicious? Oh yes! It isn’t as easy as opening a few bags of hash brown potatoes and mixing them with cream of chicken or mushroom soup. But in my opinion, it’s a million times better and truly not all that time consuming.

Unless you decide to double or triple it. Peeling 6 to 9 pounds of potatoes… oy. It can be done though, believe me.

Homemade Cheesy Potatoes l SimplyScratch.com

The ingredient list is pretty simple and straightforward; russet potatoes, yellow onion, green onion, garlic, low-sodium broth, whole milk, flour, kosher salt and black pepper, [unsalted] butter and sour cream.

I swear I’m so hyped that I’m having cheesy potatoes on a Monday!


Start by filling a large pot 2/3 of the way full with cold water. Roughly peel 3 pounds of russet potatoes. I like to leave some of the skin on to really drive the “hey guys, these homemade cheesy potatoes are made from scratch” appearance.

Bring to a boil and cook until the potatoes are just tender. The potatoes should have a little resistance when you try to pierce them with a fork and will finish cooking in the oven. Once the timer *dings* remove the pot off of the burner and pour the potatoes into colander that is set into a sink and let them cool a little.

Not pictured is the huge mess from the over boil. Ugh! Every. Single. Time.

Homemade Cheesy Potatoes l SimplyScratch.com

In a 10-inch skillet melt four tablespoons of unsalted butter and a pinch of kosher salt. Once melted, add in a 1/2 cup (I eyeball it) diced yellow onion and cook until softened. Once soft add in the minced clove of garlic and cook for a minute or two.

Homemade Cheesy Potatoes l SimplyScratch.com

Next sprinkle the 4 tablespoons of all purpose flour over top, stir it into the butter and cook for 2 to 3 minutes.

Homemade Cheesy Potatoes l SimplyScratch.com

While stirring, pour in a 1/2 cup of both low-sodium chicken broth and whole milk. Stir, stir, stir.

Once the mixture is creamy and thick, remove it from the burner.

Homemade Cheesy Potatoes l SimplyScratch.com

Then add in a cup of cold sour cream and stir until incorporated.

Homemade Cheesy Potatoes l SimplyScratch.com

The cold sour cream will bring the broth/onion mixtures temperature down so when you add it to the bowl it won’t instantly melt the cheese.


Homemade Cheesy Potatoes l SimplyScratch.com

Throw the slightly cooled, drained potatoes into a large bowl. Add in the sour cream mixture and the green onions. Season this delicious mess with 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper.

Homemade Cheesy Potatoes l SimplyScratch.com

And toss to combine.

Homemade Cheesy Potatoes l SimplyScratch.comHomemade Cheesy Potatoes l SimplyScratch.com

I wait until the end to grate 8 ounces (yielding 2 cups) sharp cheddar cheese. In the past I’ve done sharp Colby, but cheddar is where it’s at. Be sure to use sharp or extra sharp. The flavor of sharp cheddar will cut through the creaminess of these potatoes, giving it that cheddar-y flavor.

Truthfully, I could just sit down on the couch with this bowl and a spoon… and no one would know.

Homemade Cheesy Potatoes l SimplyScratch.comHomemade Cheesy Potatoes l SimplyScratch.com

But I didn’t and decided to go on ahead and grease an 8×11 baking dish with a little butter. Transfer the creamy, cheesy potato mixture into the baking dish. Spread it evenly and bake in a preheated 350 degree oven for 40 to 5o minutes or until hot and golden brown.

I rotate the baking dish halfway to ensure even cooking and browning. It should be smelling awesome.

Homemade Cheesy Potatoes l SimplyScratch.com

Allow the homemade cheesy potatoes cool for at least 10 minutes before digging in.

Homemade Cheesy Potatoes l SimplyScratch.com

So there we were eating dinner and I look around at everyone’s plate. The mounds of cheesy potato goodness piled high on all our plates was laughable. My husband looks at me and says “these are the best homemade cheesy potatoes I’ve ever had.” It literally was a verbal dozen roses, or like when he does the dinner dishes or makes me a cup of coffee.

Ps. those crispy edges are all MINE.

I love these homemade cheesy potatoes and I hope you do too!

Homemade Cheesy Potatoes l SimplyScratch.com

Enjoy! And if you give this Homemade Cheesy Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Cheesy Potatoes l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 6-8 servings

Homemade Cheesy Potatoes

Homemade Cheesy Potatoes
No frozen bags of hash browns, zero cans of condensed soup... just homemade cheesy potato goodness from scratch!
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes


  • 3 pounds russet potatoes, roughly peeled and diced into large bite-size pieces
  • 4 tablespoons unsalted butter, divided plus 1 tablespoon for the baking dish
  • 1/2 cup diced yellow onion
  • 1 clove garlic, minced
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup whole milk
  • 1 cup sour cream
  • 3 green onions, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (8 ounce) brick grated sharp or extra sharp cheddar or colby cheese*


  1. Grease a 8x11 casserole dish with a little butter or olive oil spray.
  2. Add the cubed potatoes into a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool slightly.
  3. In a 10-inch skillet add the remaining 4 tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.
  4. Sprinkle in the flour and stir, cooking for 1-2 minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5 minutes.
  5. Remove the pan from the heat and stir in the sour cream.
  6. In a large bowl add in the cooled potatoes, sour cream mixture, green onions, 1 teaspoon salt, 1/2 teaspoon pepper and all of the grated cheese. Stir to combine and pour in the prepared pan.
  7. Bake in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.


Be sure to use sharp or extra sharp. The sharp flavor will cut through the creaminess of these potatoes, giving it that cheesy flavor.

[this post contains affiliate links.]

Homemade Cheesy Potatoes l SimplyScratch.com

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130 Responses to “Homemade Cheesy Potatoes”

  1. #
    Katrina @ Warm Vanilla Sugar — April 16, 2014 at 7:01 am

    Cheesy potatoes are the freaking best. LOVE this!

  2. #
    Katie — April 16, 2014 at 8:04 am

    In our family these are called “fabulous potatoes”. Your homemade version looks even more fabulous!

    • Laurie McNamara replied: — April 16th, 2014 @ 10:24 am

      Thanks Katie! I like the name ‘fabulous potatoes’ even better! 🙂

  3. #
    Erin @ The Spiffy Cookie — April 16, 2014 at 8:50 am

    I definitely look forward to the food the most for any holiday. Especially ones that involve cheesy goodness like these potatoes!

  4. #
    Aggie — April 16, 2014 at 9:36 am

    Yuuum!! I have fond memories of matching purple dresses with my sister on Easter. 🙂 These potatoes look amazing!

    • Laurie McNamara replied: — April 16th, 2014 @ 10:23 am

      Love it! Thanks Aggie!

  5. #
    Marilyn — April 16, 2014 at 9:52 am

    I can’t wait to make this dish. Looks yummy!

    • Laurie McNamara replied: — April 16th, 2014 @ 10:22 am

      Thank you Marilyn! Enjoy!

  6. #
    Anna (Hidden Ponies) — April 16, 2014 at 10:30 am

    Mmm, I’m on potato duty this year and might have to change it up with these and hope the kids don’t revolt about the lack of mashed cheesy bacon potatoes we usually go with 🙂 Love the story too!

  7. #
    Felecia — April 16, 2014 at 10:57 am

    Hi Laurie! These potatoes look delicious! I was going to make mac-n-cheese, but now I’m thinking these! Thanks for sharing! Blessings from Bama!

  8. #
    cheri — April 16, 2014 at 12:42 pm

    Potatoes are one of my favorite side dishes and this particular one looks amazing.

  9. #
    Laura @ Raise Your Garden — April 16, 2014 at 1:51 pm


    I can’t tell you how happy these potatoes are making me feel right now.

    Hmmmm. This just might be the Easter dish brought to pass this year 🙂

    Thanks for the recipe, can’t wait to try.

  10. #
    Paula — April 16, 2014 at 2:00 pm

    My host on Easter will make the “prepared” ones, and they will be good, but we are having a 2nd family gathering in 2 weeks and these homemade ones (uh, double batch!) will be on the menu!!

  11. #
    Amanda @ Once Upon a Recipe — April 16, 2014 at 3:14 pm

    My family makes a dish very similar to this for brunch that we call Schwarty’s hashbrowns. They are so delicious but use canned soup. I love the sound of this made from scratch version!

  12. #
    Amy L — April 16, 2014 at 3:28 pm

    We also rarely enjoy this, probably because of all the unhealthy ingredients, so thank you for this recipe. I think I’ll try to tweek it for a 5 lb bag of potatoes – and you can bet I’m gonna walk on the wild side and completely double the amount of cheese.

    • Laurie McNamara replied: — April 21st, 2014 @ 11:30 pm

      LOVE IT! Enjoy Amy!

    • Susan replied: — March 24th, 2016 @ 1:55 pm

      Curious if you did with 5lb bag of potatoes? Did you double the cheese, did you also double the sauce ingredients? Thanks!

      • Laurie McNamara replied: — March 26th, 2016 @ 11:40 am

        Hi Susan, I would try doubling it or consider buying an extra pound of potatoes. 🙂

  13. #
    Megan {Country Cleaver} — April 16, 2014 at 11:15 pm

    Whether it’s the egg dyeing or the endless buffet of food on Easter Sunday – I love it to pieces, and this its perfection Laur!

  14. #
    Katie @ The Surly Housewife — April 17, 2014 at 12:26 am

    Oh my word do these look good. I could eat cheesy potatoes every day. Scratch that. I could LIVE on these things. Thanks for this awesome homemade version. Pinned and shared 🙂

  15. #
    Liz@Virtually Homemade — April 17, 2014 at 9:57 am

    They look absolutely delicious!! Creamy cheesy good 🙂

  16. #
    lynn — April 17, 2014 at 12:47 pm

    If you put a wooden spoon lengthwise over the pot, you won’t have any boil over 🙂

    • Laurie McNamara replied: — April 21st, 2014 @ 11:21 pm

      Stooooop it! Really? I’m so trying this! Thanks 🙂

  17. #
    Emily @ Life on Food — April 18, 2014 at 6:41 pm

    Oh my goodness, I just want to sink my face into this dish. Lovely!!

  18. #
    Greenlee — April 19, 2014 at 5:06 pm

    In the oven right now. Deliciousness in 60 minutes!

    • Laurie McNamara replied: — April 21st, 2014 @ 11:04 pm

      Booyah! Love it!

  19. #
    Michelle Lemus — April 21, 2014 at 4:06 pm

    I made these for Easter and they were a huge hit! I actually made them the night before and cook them the next day. I added a little extra both just in case some got soaked up overnight. I used the left over potatoes the next morning sauteed in a pan for a ham and potato hash. I will definitely be making these on a regular basis. Thanks for posting!!!

    • Laurie McNamara replied: — April 21st, 2014 @ 10:52 pm

      I’m so glad Michelle!! I love that you were able to make them in advance and bake later… total day-of time saver. Thanks for coming back and leaving a review! 🙂

  20. #
    Rebecca {foodie with family} — April 21, 2014 at 8:31 pm

    Holy heck woman. I’d have to make a quadruple batch. Three to take, one to eat myself.

    • Laurie McNamara replied: — April 21st, 2014 @ 10:51 pm

      Amen Rebecca! I am with you!

  21. #
    Laura @ Laura's Culinary Adventures — April 22, 2014 at 9:44 am

    This is way better than any cheesy potatoes you could make with a can of condensed soup!

  22. #
    DaniElla — April 23, 2014 at 6:08 pm

    I’m pretty young, (under 18 haha), but this recipe was simple enough for even me to handle! It reminded me of a casserole my grandma used to make. I never had the recipe, but this tasted just like it. It was perfect, and even my super-picky brother (who took one look at the finished casserole picture above and went ‘ewwww!’) absolutely loved it. I mean, he went back for seconds! So this recipe is definitely a keeper!

  23. #
    Nicole — April 23, 2014 at 7:28 pm

    Looks great! I would love to try with bacon 🙂

  24. #
    Terry Grieve — April 28, 2014 at 2:50 pm

    I made these potatoes and they were wonderful!!!! They were so much better than that version everyone makes with frozen potatoes. It was just two of us so I split it into two separate dishes and baked one and froze the other one uncooked for later. I love your website and love your recipes! I make your fajita bowls, sundried walnut pesto and so many of your recipes all the time. If I’m looking for something to make for dinner and I’m out of new ideas I go to your site. I’m never disappointed! Thanks!

  25. #
    Summer — July 27, 2014 at 10:17 pm

    I made these tonight! I’ve been searching for a homemade cheesy potato recipe for awhile now and this one couldn’t have been easier! My husband and I both loved them. I’m so glad I found your website. I can’t wait to try more of your recipes!

    • Laurie McNamara replied: — July 30th, 2014 @ 9:13 am

      Yay! I’m so glad Summer! Thanks for coming back and leaving a review! <3

  26. #
    Lori — September 24, 2014 at 7:32 pm

    This is one of my most favorite Pinterest recipe finds. My picky eaters love it and it heats up for wonderful leftovers extremely well. Thanks so much for sharing!

  27. #
    Sheri — October 23, 2014 at 7:36 pm

    I want to make this for a 9×13 inch baking dish, how should I adjust the measurement of each ingredient? I know little extra, but not sure how much extra. Have you tried it for a larger dish?

    • Laurie McNamara replied: — October 23rd, 2014 @ 8:00 pm

      Hi Sheri! I would probably do 1 and a half recipe or even double for a 9×13 pan

  28. #
    Katherine — December 20, 2014 at 2:05 pm

    Just made these for a potluck. Best ever cheesy potatoes. Love that ingredients are all from scratch. Will never make the other kind ever again. Sticking with this one forever!!! Thanks!!

  29. #
    Sandra Dixon — December 20, 2014 at 8:26 pm

    Going to my daughter-in-law’s for Christmas and I’m supposed to bring the potatoes. This is the recipe of choice! But can I make it the day before, except for the cooking, refrigerate, and cook it off in her oven the next morning?

  30. #
    Katherine — December 21, 2014 at 7:55 pm

    @Sandra, Yes, I made it the night before-refrigerated it and just cooked it the next morning. Turned out great. I kept in oven a little bit longer though since it was cold from being in the fridge.

  31. #
    Mary Kate — December 23, 2014 at 12:19 am

    I going to need to bake these before I bring them to our Christmas Eve dinner, then reheat at the house that is hosting. Any tips? Just don’t want them to get too dried out.

  32. #
    Andrea L — May 22, 2015 at 8:54 am

    Can’t wait to make these for a Sunday potluck at our campground. Have you ever made the sauce ahead of time and combined the next day? Then I don’t have to mess with it at the camper. Besides I like my cookware at home better.

    • Laurie McNamara replied: — May 25th, 2015 @ 8:46 am

      Hi Andrea! I don’t see why you couldn’t!

  33. #
    Lindsey — June 13, 2015 at 8:57 am

    I made these for a family dinner this week. I was very disappointed. I 1&1/2ed the recipe and followed exactly. These were very bland and I could barely taste the cheese…

    • Laurie McNamara replied: — June 13th, 2015 @ 10:03 am

      Hi Lindsey! I’m sorry to here this recipe didn’t work out for you. With so many positive reviews on these potatoes I’m now really curious about what cheese you used. Sharp cheese works best in this recipe, if mild cheese is used the flavor might get lost in the mix. Thanks for stopping by 🙂

  34. #
    Judy — July 5, 2015 at 3:16 pm

    Was so simple to make and absolutely tasty!! It was a hit at the BBQ we took them to. Thanks, I’ll be making these many more times this summer.

  35. #
    Jeanette — September 17, 2015 at 9:05 pm

    I added a sweet potato to this dish giving it even more flavor and eye appeal.
    This is a keeper!

  36. #
    Bonnie — October 3, 2015 at 5:11 pm

    Love this recipe! Is there anything to do differently if you are wanting to freeze it for a meal later?

  37. #
    Nichole — November 2, 2015 at 12:36 pm

    I love to make things from scratch so I’m excited about this dish. I’ve made others but this one looks even creamier with the sour cream added in. I was wondering if shredding my potatoes (with my salad master) would eliminate the need to cook the potatoes first? Would they cook after I add the sauce and put them in the oven do you think?

  38. #
    Marc — November 25, 2015 at 8:59 pm

    Simply amazing! Made a couple of minor changes but this recipe is awesome. Took a double batch to a holiday party and wished I had brought more. Thanks for sharing!

  39. #
    Christine — December 21, 2015 at 5:27 pm

    I had the same experience as Lindsay. I used exact measurements. Every step of the way, mine looked just like the pictures. I was surprised at the lack of cheese in the flavor. I used sharp cheddar – we don’t have *sharp* colby in my area. Seemed a little dry, too. Very disappointing.

    • Laurie McNamara replied: — December 22nd, 2015 @ 9:33 am

      Hi Christine, I’m sorry to hear the recipe didn’t work out for you. I wonder what happened? It’s so hard to gauge while not being in the kitchen with you while making them. Perhaps salt was missed in the recipe?

  40. #
    Sydney — December 25, 2015 at 7:12 am

    I only have whole wheat flour! can I use that instead of all purpose flour? or can i make this without flour at all?

    • Laurie McNamara replied: — December 25th, 2015 @ 7:34 am

      I’ve never tried ww flour, so I can’t say for sure. But please let me know how it turns out for you!

  41. #
    JoAnn — January 6, 2016 at 7:33 pm

    Is there anything I can substitute for the sour cream?

  42. #
    Laurie McNamara — January 21, 2016 at 7:36 am

    Hi JoAnn! Sorry for the delay in responding, I just saw this! I’ve never substituted anything for the sour cream so I can’t say for sure, but I would think a good Greek yogurt would work.

    • Ebony Reed replied: — November 6th, 2016 @ 5:50 pm

      Softened Philadelphia cream cheese work great!

      • Laurie McNamara replied: — November 7th, 2016 @ 9:30 am

        Glad to hear it!

  43. #
    Sherry Herro — March 26, 2016 at 10:39 am

    Making these tomorrow for Easter!! I’m Jewish…married to a non-Jew and I e always made Easter dinner but never attempted the cheesy potatoes (my best friends dad has always made them and I LOVE them)!! You inspired me! Plus, I loved the “Oy” in your description and you should just like me! And I WANT the crispy edges!! I’ll make sure I serve the inside to everyone else..first!!!

  44. #
    Pauline — August 6, 2016 at 1:55 pm

    I am making these potatoes for Sunday lunch! They look delicious!

    • Laurie McNamara replied: — August 17th, 2016 @ 11:05 am

      I hope you enjoyed them Pauline!

  45. #
    Shelby — November 16, 2016 at 5:50 pm

    Cant wait to try this!

  46. #
    Diane — November 29, 2016 at 5:53 pm

    Got it in the oven right now, but I’m curious… What about that fourth T of butter??

    • Laurie McNamara replied: — November 30th, 2016 @ 9:39 am

      Hi Diane! I apologize that it wasn’t written clearly. The remaining tablespoon is for greasing the pan. I’ve edited the instructions to reflect this. Thanks and I hope you enjoyed the recipe!

  47. #
    Melissa — December 7, 2016 at 8:39 am

    Thank you so much for sharing! Living in Central Asia, I am constantly looking for ‘from scratch’ types of meals. We don’t have access to many processed and packaged things.
    These were a HIT with my family and it will be going into my recipe folder.

    • Laurie McNamara replied: — December 12th, 2016 @ 9:05 am

      I’m so happy to hear it, Melissa! Thanks for coming back and leaving a comment! <3

  48. #
    Laura Essex — December 16, 2016 at 5:22 pm

    Awesome! I made this for a holiday party and can’t wait to take it. I’m so glad to have made it from scratch!

    • Laurie McNamara replied: — December 17th, 2016 @ 7:15 pm

      Hi Laura! I’m so glad and hope it was a hit at your party!

  49. #
    Marci Oar — December 19, 2016 at 12:56 pm

    This sounds like a perfect side for my Christmas dinner. Wondering your thoughts on mixing together @ 48 hours ahead of time and refrigerating until baking?

  50. #
    Tabra — December 22, 2016 at 12:04 pm

    Can I just omit the sour cream?

    • Laurie McNamara replied: — December 24th, 2016 @ 2:31 pm

      No I wouldn’t. It adds moisture that the casserole needs.

  51. #
    Jenny — December 24, 2016 at 12:22 pm

    Can I use red potatoes?

  52. #
    Karen — January 10, 2017 at 10:19 am

    These look great. Can these be made with Veggie broth instead of Chicken?

    • Laurie McNamara replied: — January 10th, 2017 @ 12:51 pm

      Sure! It may alter the taste a smidgen, but should still be delicious!

  53. #
    Morgan — February 3, 2017 at 8:52 pm

    Could you assemble the dish ahead of time (earlier in the day), refrigerate for a few hours, and then bake later? Thank you!

    • Laurie McNamara replied: — February 3rd, 2017 @ 9:01 pm

      Yes, definitely!

  54. #
    Julie — April 14, 2017 at 10:01 am

    What can I substitute for flour so they will be gluten free?

  55. #
    Karen Stroupe — April 16, 2017 at 2:13 pm

    Next time I’ll double it:)
    Bake covered or not?

  56. #
    Laurel G — April 18, 2017 at 1:53 pm

    This dish is perfection!!! I made it for Easter this year (vegetarian with veg stock) and was being told how great it was before I even had my first bite, no joke! Thanks so much for sharing it!! I have been searching for this type of potato dish made with out the condensed soup for a while now and I’m just so pleased to have found this!

    • Laurie McNamara replied: — May 1st, 2017 @ 8:19 pm

      I’m so glad to hear it, Laurel!

  57. #
    MB — April 18, 2017 at 7:44 pm

    These were absolutely delicious… Made because I forgot the canned soup I usually use and I’m never going back!

    • Laurie McNamara replied: — May 1st, 2017 @ 8:17 pm

      You rock! So glad you like the recipe!

  58. #
    Kate — June 11, 2017 at 4:37 pm

    I LOVE this recipe! Homemade, from scratch! I didn’t have any milk and used the chix broth and sour cream and it turned out delicious! I added chives also, yum!

    • Laurie McNamara replied: — June 18th, 2017 @ 8:23 am

      I’m so glad, Kate! I love that you added chives!

  59. #
    Inbal — June 21, 2017 at 5:54 pm

    Has anyone tried this with raw grated potatoes? Thinking about skipping the boil-potatoes step and wondering if there’s enough liquid to cook the potatoes if they are shredded.

    • Laurie McNamara replied: — July 3rd, 2017 @ 8:39 pm

      I’ve not tried it myself, but if you decide to give it a go, I’d love to hear how it turned out for you!!

  60. #
    Amy Gilson — August 13, 2017 at 10:56 am

    Just made your cheesy potatoes recipe. (Added chopped bacon). OMG. These are delicious. Definitely a keeper. And yes, my husband also showed appreciation and did the dishes. Thank you for sharing!

    • Laurie McNamara replied: — August 16th, 2017 @ 9:25 am

      Oooh bacon! I’ll have to do that next time!

  61. #
    Heather Harms — August 21, 2017 at 9:33 pm

    Any idea how this freezes?

    • Laurie McNamara replied: — September 8th, 2017 @ 8:04 am

      Sorry Heather, I haven froze this recipe so I’m unsure how they will turn out. Sorry!

  62. #
    Clarisa — September 7, 2017 at 1:35 am

    Out of this world goodness! I’m so glad I found your page and I’m excited to return often! 🙂 I blogged about your recipe because I loved it so much and wanted to share. Feel free to check it out here: platedportraits.wordpress.com/2017/09/06/cheesy-potatoes/

    • Laurie McNamara replied: — September 8th, 2017 @ 7:48 am

      Thank you so much, Clarisa! I’ll head over and check it out❤️

  63. #
    Bunny — November 9, 2017 at 2:29 pm


    Hoping to do this side for a special meal. Can I make the potatoes ahead and reheat last minute? Help.

    • Laurie McNamara replied: — November 9th, 2017 @ 7:19 pm

      Hi Bunny! Sure!

  64. #
    Char — December 23, 2017 at 9:29 am

    I made these last Christmas and everyone was so excited to know that I am making them again this year! I made them on Christmas Eve day and baked them on Christmas day afternoon. I will be making 6 pounds for 8 adults.

  65. #
    Rita — December 25, 2017 at 3:53 pm

    These sound good. I saw a blog recently where there was a button right beside the first picture of the finished dish. Click it and …poof…it takes you past all the gazillion unwanted pictures to the recipe at the bottom. Very nice for those of us who can cook without pictures.

    • Laurie McNamara replied: — December 25th, 2017 @ 9:40 pm

      Hi Rita! I’m actually going to add that function when I do some minor upgrades in a month or so. Great minds! 🙂

  66. #
    michelle — December 25, 2017 at 8:08 pm

    These are the most bland cheesy potatoes I have ever made. Do not make these. You will be wasting your time and money. The russet potatoes turned to mush…DO NOT PRECOOK!! The cheese was insufficient to the amount of the other ingredients, and there was no flavor…unless you like wallpaper paste.

    • Laurie McNamara replied: — December 25th, 2017 @ 9:39 pm

      Hi Michelle, Merry Christmas! I’m sorry to hear this recipe didn’t work for you. But I did want to reply to a few things you mentioned in your comment about this recipe. For the potatoes, you do NOT want to precook the potatoes, but partially cook them. You also might have either diced the potatoes too small and/or cooked them too long as they should not turn to mush when baked. Also about these being bland, did you use regular broth or low-sodium? You may have needed to season them with more kosher salt if you used low-sodium broth which I do mention in the recipe printable. It’s a good idea to taste test the mixture before baking. Many people have made this recipe with great results so I’m curious as to why it failed you. Either way, I appreciate you for stopping by and for making this recipe. 🙂

  67. #
    marilou — March 19, 2018 at 10:30 am

    I was wondering instead of using chicken broth can I use vegetable broth? for a vegetarian dish?

    • Laurie McNamara replied: — April 11th, 2018 @ 7:05 am

      I’ve honestly never have tried it but I don’t see why not

  68. #
    Linda — April 1, 2018 at 10:39 pm

    I just made this to go with a meatloaf. This is amazing. I will never eat boxed cheese potatoes again. Thank you for a wonderful recipe.

    • Laurie McNamara replied: — April 11th, 2018 @ 7:06 am

      Awesome! I’m so happy to hear it!

  69. #
    Kittie Kelley-Roach — April 9, 2018 at 1:55 pm

    I’ve made these cheesy potatoes numerous times and I get nothing but compliments. I won’t go back to the frozen hash brown recipe. I notice some people mentioned that the dish was bland. I have never used unsalted butter as the recipe asks for, so am wondering if they switch it up to salted butter how it might turn out. Probably more flavorful. This dish has always come out perfect and I use “salted: butter. Thank you for this recipe.

    • Laurie McNamara replied: — April 11th, 2018 @ 7:08 am

      Thanks for your tip, Kittie!

  70. #
    Lorraine — April 23, 2018 at 5:24 pm

    These potatoes are delicious. They were not difficult to make. We enjoyed them so much. Made with such good basic ingredients. Many thanks for this recipe. I purchased your book on Amazon. Can’t wait to get it.

    • Laurie McNamara replied: — April 24th, 2018 @ 2:53 pm

      I’m glad you enjoyed the recipe, Lorraine! Thanks for taking the time to make the recipe!

  71. #
    Dyana — July 26, 2018 at 4:14 pm

    This was one of our go-to recipies… then I was diagnosed gluten intolerant… enter gluten free flour and we are back in business! Still one of our favorite meals/side!

    • Laurie McNamara replied: — August 10th, 2018 @ 9:33 am

      Nice! It’s good to know gf flour can be substituted! Thanks for your comment, Dyana!

  72. #
    Jason martindale — July 26, 2018 at 11:13 pm

    Omg! Made these tonight, best cheesy potatoes I’ve ever had! My wife said she wished she didn’t have that second burger so she could have had more potatoes, lol.

    • Laurie McNamara replied: — August 10th, 2018 @ 9:32 am

      I’m so glad, Jason! I could definitely make a meal out them alone

  73. #
    Andrea Houk — August 2, 2018 at 6:41 pm

    I had to make this, but didn’t have time to get russet potatoes. I used Yukon golds. Not quite right, but still tasty. So I will be buying russets to do this again. So delicious. My husband loved it though, so for him, cheesy potatoes of any type are good. I tossed in mushrooms, celery and ham chunks too.

    • Laurie McNamara replied: — August 10th, 2018 @ 9:23 am

      Ooooh! I like your add-ins, Andrea! Thanks for taking the time to make the recipe and leave a review!

  74. #
    Kathryn Hamilton — November 20, 2018 at 12:15 pm

    Hey! I’ve made this recipe before and everyone flipped out so I’m making t again. (I add jalapeño and double the cheese to make a crisp top). This year I want to prepare it on Wednesday, bake one batch on Thursday, then bake another batch on Saturday. Do you think it’ll be alright to keep a pan in the fridge from Wednesday to Saturday? Or will it mush?


    • Laurie McNamara replied: — November 22nd, 2018 @ 12:09 pm

      Hi Kathryn! I think you would be fine. I haven’t tested it out so it’s hard to say for sure. I’d love to know how they turned out. 🙂

  75. #
    Lorie Baker — December 9, 2018 at 7:35 pm

    Thinking of making these for Christmas dinner. Would it be okay to do ahead and then put in crockpot for cooking/warming up?

  76. #
    Natalie — December 23, 2018 at 2:19 pm

    Has anyone tried this with shredding potatoes in place of diced?

  77. #
    Natalie Cormier — March 23, 2019 at 4:37 pm

    Made these tonight, I used vegetable broth instead of chicken broth, as we are vegetarians. They turned out “pretty good”, although next time I make them, I will be doubling up on the milk and broth, as I found the dish a bit dry…I like my casseroles to be a bit more on the “saucy” side. I might add a bit more cheese too, I had put in 1 1/2 cups cheese. Still a good side dish! ; ) Thanks for the recipe!

    • Laurie McNamara replied: — March 25th, 2019 @ 10:43 pm

      Thanks for taking the time to make the recipe, Natalie!

  78. #
    Sheryl — March 31, 2019 at 7:40 pm

    They were delicious!!!

    • Laurie McNamara replied: — April 1st, 2019 @ 8:09 am

      I’m so glad, Sheryl!

  79. #
    Carolyn Mick — April 18, 2019 at 3:41 pm

    First of all, I chuckled out loud as I read the recipe: “1/2 cup dicdd onion”, and “1/4 dup flour”. My children get messages from me all the time with creative spelling! I’m so glad you’re not perfect- but your recipe for cheesy potatoes sure sounds perfect! I don’t like using canned soup (canned salt, as I call it), so I’m making your recipe for Easter dinner. As is my custom, I will not measure the cheese, just keep adding more and more. Can’t have too much cheese! Thanks for making my day!

    • Laurie McNamara replied: — April 20th, 2019 @ 8:06 am

      Thats my life rule! You definitely can’t have too much cheese! And thanks for kindly pointing out those spelling errors, and I appreciate your sense of humor! Enjoy!

  80. #
    Lori — April 19, 2019 at 8:47 am

    Can I prepare these the day before and cook the next day?

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