Cheesy Potato Casserole
Tender potatoes bake in a rich sauce of cheddar, sour cream, and savory soup, creating a creamy center with golden, crisp cheese edges in one comforting casserole dish.
Equipment
- 2 QT Baking Dish
- Saucepan
Ingredients
- 3 pounds potatoes or 30 ounces country style hash browns, thawed
- ¼ cup melted butter
- 1 cup sour cream
- 10.5 ounces condensed cream of chicken soup or cheddar cheese soup, 1 can
- ¼ cup sliced green onions or 1 teaspoon onion powder
- 2 cups shredded cheddar cheese divided
Instructions
- Heat the oven to 375 °F and grease a 9x13-inch baking dish. Coat the bottom and corners well so the creamy potatoes lift out in neat scoops.
- When using baking potatoes or Russets, peel them and cut them into ½-inch cubes. Keep the pieces close in size so they soften at the same rate.
- Place the potato cubes in a medium saucepan, cover with cold salted water by 1 inch, then bring to a boil and cook gently for 12 to 14 minutes. Drain when a fork enters easily but each cube remains intact rather than crumbly.
- Whisk the melted butter, sour cream, condensed soup, and green onions in a medium bowl, then stir in 1 ½ cups of the cheddar and the slightly cooled potatoes. The mixture should look thick and evenly coated before the potatoes go into the baking dish.
- Spoon the potato mixture into the prepared dish and level the surface gently. A light touch keeps the tender cubes from turning into mashed potatoes.
- Scatter the remaining ½ cup cheddar over the top and bake for 28 to 30 minutes. Take it out when the edges bubble and the cheese has deeply browned spots across the surface.
Notes
Moisture tip: If using thawed hash browns, pat them thoroughly dry with kitchen towels before mixing to prevent excess liquid from thinning the sauce.
Cheese tip: Freshly grate cheddar from a block for a smooth, velvety melt without the oily separation caused by anti-caking starches in bagged cheese.
Make-ahead: Assemble the casserole in the baking dish, cover tightly, and refrigerate. Add extra baking time if baking straight from the refrigerator until bubbly and golden.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.