Looking for Homemade Cheesy Potatoes? Want recipe that doesn’t call for a can of condensed soup? This is it! No frozen bags of hash browns, zero cans of condensed soup… just a delicious from-scratch cheesy potato recipe.
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.
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.
To Make Homemade Cheesy Potatoes You Will Need:
- russet potatoes
- [unsalted] butter, plus more for greasing pan or use
- yellow onion
- low-sodium broth
- whole milk
- sour cream
- green onion
- kosher salt and black pepper
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 still have a little resistance when you try to pierce them with a fork and will finish cooking in the oven. When 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.
In a 10-inch skillet melt 4 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.
Next sprinkle the 4 tablespoons of all purpose flour over top, stir it into the butter and cook for 2 to 3 minutes.
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.
Then add in a cup of cold sour cream and stir until incorporated.
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.
Throw the slightly cooled, drained potatoes into a large bowl. Add in the sour cream mixture and the green onions. Lastly season this delicious mess with 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper.
And toss to combine.
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.
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.
Allow the homemade cheesy potatoes cool for at least 10 minutes before digging in.
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!
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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
- 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, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar, grated
- Grease a 8x11 casserole dish with a little butter or olive oil spray.
- 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.
- 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.
- 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.
- Remove the pan from the heat and stir in the sour cream.
- 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.
- Bake in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.
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Cheesy potatoes are the freaking best. LOVE this!
In our family these are called “fabulous potatoes”. Your homemade version looks even more fabulous!
Thanks Katie! I like the name ‘fabulous potatoes’ even better! 🙂
I definitely look forward to the food the most for any holiday. Especially ones that involve cheesy goodness like these potatoes!
Yuuum!! I have fond memories of matching purple dresses with my sister on Easter. 🙂 These potatoes look amazing!
Love it! Thanks Aggie!
I can’t wait to make this dish. Looks yummy!
Thank you Marilyn! Enjoy!
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!
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!
Potatoes are one of my favorite side dishes and this particular one looks amazing.
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.
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!!
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!
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.
LOVE IT! Enjoy Amy!
Curious if you did with 5lb bag of potatoes? Did you double the cheese, did you also double the sauce ingredients? Thanks!
Hi Susan, I would try doubling it or consider buying an extra pound of potatoes. 🙂
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!
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 🙂
They look absolutely delicious!! Creamy cheesy good 🙂
If you put a wooden spoon lengthwise over the pot, you won’t have any boil over 🙂
Stooooop it! Really? I’m so trying this! Thanks 🙂
Oh my goodness, I just want to sink my face into this dish. Lovely!!
In the oven right now. Deliciousness in 60 minutes!
Booyah! Love it!
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!!!
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! 🙂
Holy heck woman. I’d have to make a quadruple batch. Three to take, one to eat myself.
Amen Rebecca! I am with you!
This is way better than any cheesy potatoes you could make with a can of condensed soup!
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!
Looks great! I would love to try with bacon 🙂
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!
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!
Yay! I’m so glad Summer! Thanks for coming back and leaving a review! <3
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!
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?
Hi Sheri! I would probably do 1 and a half recipe or even double for a 9×13 pan
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!!
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?
@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.
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.
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.
Hi Andrea! I don’t see why you couldn’t!
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…
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 🙂
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.
I added a sweet potato to this dish giving it even more flavor and eye appeal.
This is a keeper!
Love this recipe! Is there anything to do differently if you are wanting to freeze it for a meal later?
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?
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!
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.
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?
I only have whole wheat flour! can I use that instead of all purpose flour? or can i make this without flour at all?
I’ve never tried ww flour, so I can’t say for sure. But please let me know how it turns out for you!
Is there anything I can substitute for the sour cream?
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.
Softened Philadelphia cream cheese work great!
Glad to hear it!
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!!!
I am making these potatoes for Sunday lunch! They look delicious!
I hope you enjoyed them Pauline!
Cant wait to try this!
Got it in the oven right now, but I’m curious… What about that fourth T of butter??
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!
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.
I’m so happy to hear it, Melissa! Thanks for coming back and leaving a comment! <3
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!
Hi Laura! I’m so glad and hope it was a hit at your party!
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?
Can I just omit the sour cream?
No I wouldn’t. It adds moisture that the casserole needs.
Can I use red potatoes?
These look great. Can these be made with Veggie broth instead of Chicken?
Sure! It may alter the taste a smidgen, but should still be delicious!
Could you assemble the dish ahead of time (earlier in the day), refrigerate for a few hours, and then bake later? Thank you!
What can I substitute for flour so they will be gluten free?
Next time I’ll double it:)
Bake covered or not?
Bake uncovered 🙂
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!
I’m so glad to hear it, Laurel!
These were absolutely delicious… Made because I forgot the canned soup I usually use and I’m never going back!
You rock! So glad you like the recipe!
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!
I’m so glad, Kate! I love that you added chives!
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.
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!!
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!
Oooh bacon! I’ll have to do that next time!
Any idea how this freezes?
Sorry Heather, I haven froze this recipe so I’m unsure how they will turn out. Sorry!
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/
Thank you so much, Clarisa! I’ll head over and check it out❤️
Hoping to do this side for a special meal. Can I make the potatoes ahead and reheat last minute? Help.
Hi Bunny! Sure!
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.
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.
Hi Rita! I’m actually going to add that function when I do some minor upgrades in a month or so. Great minds! 🙂
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.
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. 🙂
I was wondering instead of using chicken broth can I use vegetable broth? for a vegetarian dish?
I’ve honestly never have tried it but I don’t see why not
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.
Awesome! I’m so happy to hear it!
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.
Thanks for your tip, Kittie!
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.
I’m glad you enjoyed the recipe, Lorraine! Thanks for taking the time to make the recipe!
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!
Nice! It’s good to know gf flour can be substituted! Thanks for your comment, Dyana!
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.
I’m so glad, Jason! I could definitely make a meal out them alone
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.
Ooooh! I like your add-ins, Andrea! Thanks for taking the time to make the recipe and leave a review!
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?
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. 🙂
Thinking of making these for Christmas dinner. Would it be okay to do ahead and then put in crockpot for cooking/warming up?
Has anyone tried this with shredding potatoes in place of diced?
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!
Thanks for taking the time to make the recipe, Natalie!
They were delicious!!!
I’m so glad, Sheryl!
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!
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!
Can I prepare these the day before and cook the next day?
About how many does a single batch serve? Looking forward to making this weekend!!
I cannot wait to try these. My husband has a severe corn allergy. Corn is in everything!!! I wanted to make the simple version but all frozen potatoes and cream of chicken soup has corn starch or dextrose in them. He loves food like this so I am having to learn to cook everything from scratch. I’m excited to try these!! Thank you for sharing your recipe!!
I made these for dinner last night with. Honey baked ham. They were absolutely scrumptious. I made with heavy cream.
Awesome! Thanks for taking the time to make this recipe and leave a review, Ellyn! ⭐️
Wonderful recipe and wonderful photos!
I just made this recipe for a pot luck this evening. It was completely devoured by the time I got to the buffet table and it was clearly the most popular dish. There was a little bit left on the serving spoon, which is how I got to try it. Delicious!
So glad, Carla! Thanks for taking the time to make this recipe and leave such a great review! It’s greatly appreciated
Love this recipe! It has become a holiday staple for my family. Super cheesy, creamy and flavorful!
I’m so honored, Lindsay!
Love these potatoes. I sautéed jalapeños with the onion to give them extra flavor.
Great idea, Anne!
Has anyone used the bagged plain diced potatoes sold in the refrigerated section of the supermarket? I need to make this for 25 people and that would really simplify things…
I don’t see why you couldn’t Cathy!
It looks beautiful as well. I’ll garnish with a few more scallions or chives on top, maybe a sprinkling of cheddar or pepper Jack cheese.
You can’t go wrong either way! Enjoy!
Can these be frozen after making?
Boil your potatoes whole WITH the peels on! Then, when almost ready, drain, cool. Then score the skin around the center and slightly squeeze the peels off. Then, continue with your recipe. That’s how my grandma used to do it, & I’ve been doing it this way for around 60 years too! Sure saves a lot of work!!! Do this with your potato salad too! Imparts a wonderful flavor!
My sour cream mixture was very very thick, is it suppose to be this way?
Hey Laurie! I just have to say I love using your recipes! With these cheesy potatoes would you do anything different if you want to make 1 day ahead. Obviously, I would be baking them the next day, but will everything keep if I refrigerate them overnight?
Miss seeing your beautiful face
Hi Joanie!!! Thank you, that means so much! Honestly, I’ve never made them in advance but if I was to, I would toss it together once everything (the potatoes and sauce) have cooled. My only worry would be the warm/hot potatoes would absorb too much of the sauce. I also, would pull the casserole out of the fridge 30 minutes before baking and/or plan for them to potentially need a little extra time in the oven. Enjoy! And I miss you too! So many good memories of us chatting in your office. Stay safe and healthy! XoXo!
I just made this tonight! I burned my mouth because I was impatient and just had to have a taste before they cooled! Omg delish!
I’m so glad, Christy! Sorry about your mouth 😉
I made these cheesy potatoes for Easter Dinner and they were amazingly delicious! I used what I had on hand so I substituted gold potatoes for the russet, Greek yogurt for the sour cream, and I didn’t have sharp cheddar but I had medium cheddar cheese.
I will absolutely be making these again! Thanks for the recipe 😉
I’m so glad, Sandy!
Can these cheesy potatoes be made ahead and stored in the fridge until ready to bake?
Anyone who commented that this recipe was awful and not to make it simply did NOT follow the recipe, or probably gave it their own little “tweak” as people like to do! It’s absolutely delicious as is, and doesn’t need a thing different! I also love that the potatoes are cut into bite-sized pieces instead of slices! YUM and double yum! Keep your amazing recipes coming!
I made this potato dish last night and it was wonderful. I sure didn’t need the 3 scoops I ate. This will be my potato dish for Thanksgiving and Christmas. Has anyone tried this as a potato salad? In other words, just as recipe states but without baking it? I tasted it before going into the oven and it was very delightful. My thinking is since everything that needs to be cooked is cooked, including the flour, it would be safe as a potato salad. This is a great dish,
I’m so glad, Joan! I’ve never thought to have this as a potato salad. I just might have to try that!
I saw your comment that you always have a boil over when boiling the potatoes.
This hint will prevent boil over every time.
Lay a wooded spoon across the top of your pan and you won’t have any boil overs.
Such an easy fix.
I’m anxious to hear how it did for you.
This is THE best cheesy potato recipe I’ve found yet! I used some creamer and baby gold potatoes, added some shallot to the garlic/onion mix and added some bleu cheese to the cheddar. Other than those very small changes, I followed this to a T and it was AWESOME! This will be my go to from now on. Even my hubby who isn’t a huge fan of cheesy potatoes thought this was the bomb. Thank you!!!
I made this recipe, as written, and it was absolutely amazing. The only thing I might do differently next time is sprinkle some french fried onions over the top to give it a different texture layer…
Rita that sounds amazing! I’ll have to try it. Glad you enjoyed the recipe!
Just made it for tomorrow. I think it’s going to be a winner. Left out green onions and will top with fresh chives after it bakes.
I dont need a novel, it’s just cheesy potatoes and I dont want to spend 10 minutes reading through so many unnecessary words. Either post a recipe or write a blog about it, they shouldn’t be combined.
Can you freeze this?
This is yummy. I want know if you can freeze it after its baked. We had a lot left over. Thanks
Made this tonight to go with salmon…it was delicious
Can you substitute thawed out hash browns for the cubed potatoes?
Can you make these ahead?
Probably defeating your purpose lol but can I thaw out cubed hash browns I already have and make this the same?
I love this recipe and make it a lot! I do add paprika on top before I put it in the oven….I add paprika to most of my casserole type dinners!
I made these last night for dinner (along with ham and fresh green beans), and it was literally one of the absolute best things I’ve ever eaten! I LOVE cheesy potatoes, but, like you said, sooo many recipes are just potatoes, cheese, and cream of chicken soup… they don’t even remotely compare to these. These are the BEST cheesy potatoes I’ve ever had! The perfect amount of cheese, the sauce isn’t too thick or too thin, the potatoes are the perfect texture (tender, but not mushy). You’re right – they’re more work than the other recipes, but they’re 100000% worth it; this is the only recipe I’ll ever use for cheesy potatoes for the rest of my life. Seriously 10/10, cannot wait to make these again!
I’m so happy to hear it, Maranda! Thank you for not only making this recipe but also leaving such a great detailed review! It’s greatly appreciated!
I added cream cheese, two whole eggs, mustard powder, onion powder, used pepper jack cheese instead, and used 1 tsp of real truffle butter. I also added crushed corn flakes with butter on top. OMG, it was amazing.
How long would you recommend to boil to avoid them potatoes smooshing up?
So delicious!! Made as a side for our Sunday lunch. So easy too! Everyone loved it!
Great recipe, thank you.
Excellent pull-together with whatever potatoes I had on hand. I will try w Swiss cheese next time.
So glad you enjoyed these recipe, Christine!