These cheesy potatoes are so easy to make and so creamy & cheesy.
Chunks of tender potatoes are tossed with a shortcut cheese sauce and baked until browned and bubbly for a side dish everyone will love!
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This cheesy potatoes recipe is easy to make and has lots of creamy cheesy sauce!
Preheat oven to 375˚F and grease a 9×13 inch baking dish.
If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.
Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.
In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.
Transfer the warm potato mixture to the prepared baking dish.
Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.
Use either russet, yellow, or red potatoes. I prefer to peel the potatoes for this recipe.
If using thawed hashbrown potatoes, they do not need to be cooked first.
This recipe can be prepared ahead of time. If chilled from the fridge cover with aluminum foil for the first 20 minutes and add 15 to 20 minutes to the cooking time.
Optional topping: For a crunchy topping, combine 1 1/2 cups corn flakes, slightly crushed, with 4 tablespoons of melted butter. Top casserole before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 348 | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 488mg | Potassium: 795mg | Fiber: 4g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 20.2mg | Calcium: 295mg | Iron: 6.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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