Monday, July 13, 2020

Cheesy Potato Casserole + Recipe Video

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! This recipe's a keeper.

Cheesy Potato Casserole
Rich, creamy, and packed with ooey gooey cheese this simple cheesy potatoes recipe is a keeper!

I've been on a casserole kick lately so I wanted to share my Cheesy Potato Casserole with you along with a few of my other favorite casserole recipes.

These Cheesy Potatoes Au Gratin are a family favorite year-round. And, these Bacon Cheddar Beer Potatoes are a favorite rich and creamy potato recipe with bacon, cheese, and beer.

Or, my Sweet Potato Casserole Boston Market Copycat has rich sweet potatoes covered in marshmallow and brown sugar streusel.

Cheesy Potato Casserole - Recipe Notes

To save time, you can make this Cheesy Potato Casserole using frozen hash brown potatoes. You need to start with them thawed to use this method.

The texture won't be as smooth as my version. But, it is a simple way to save time.

If you want a crunchy topping for your cheesy potatoes, you can add lightly crushed cornflakes with a little bit of melted butter to the top of the casserole before you bake it. Just sprinkle them on top of the shredded cheese.

Depending on where you live, you may have heard this Cheesy Potato Casserole referred to as funeral potatoes.

They are both the same thing, just two different names.

What kind of potatoes are best for casseroles?

If you're going to start with fresh potatoes as I do, I recommend red potatoes. They have smooth, red skin and they cook up evenly in your favorite casserole recipes.

If you prefer to use a white potato, look for an Irish potato. It has thinner skin than many other types of white potatoes and it holds up well during longer cooking times.

cheesy potato casserole

What cheese is best for cheesy potatoes?
When you make cheesy potatoes, you want the cheese to melt smoothly so it becomes a creamy sauce for the potatoes.

For that reason, I have used a combination of cream cheese, shredded mild cheddar cheese, and shredded Colby jack cheese. You can experiment with what you have.

But, be sure that the cheese you use melts smoothly for the proper consistency.

How do I reheat potato casserole?
To reheat this Cheesy Potato Casserole, cover the top of the pan with aluminum foil so that it doesn't burn. Then, bake it at 300F for about 15 minutes. You will need to adjust the timing based on how much is left in the casserole pan.

Tools for making cheesy potato casserole
  • Mixing BowlsI like a variety of mixing bowls and prep bowls and this set has them all.
  • 6"x10" baking dish
  • Aluminum foil

Can I make this ahead of time?
Yes, you can make this Cheesy Potato Casserole one to two days ahead of time. Just make the casserole completely and cover it with aluminum foil. Then, you can refrigerate it for 1 to 2 days.

To reheat, let the casserole dish come to room temperature on the counter while the oven preheats. Then, bake it as directed in the recipe. You can add an extra ten minutes to the baking time if your dish is still cold.

cheesy potatoes

Can I use cream soups in this recipe?
Some people prefer to use canned cream soups in this casserole recipe. It's really a personal preference. The classic version of this dish uses cream of chicken soup. But, I really like my version with sour cream.

If you want to use cream of chicken (or mushroom) soup, simply replace the cup of sour cream with a can of condensed cream of chicken soup.

Best toppings for casseroles
When I make this casserole, I top it with shredded cheese. But, if you prefer a crunchy topping for your casserole, you can try any of these options mixed with a little bit of melted butter.

  • Crushed Ritz or Saltine crackers
  • French Fried Onions
  • Crushed Pretzels
  • Buttered panko bread crumbs

What should I serve with Cheesy Potato Casserole?
This is a wonderful side dish for potluck gatherings or holidays. Why not try these:


Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

cheesy potato recipe



Want to see how you make this Cheesy Potato Casserole? Watch the video!




Yield: 8
Author:

Cheesy Potato Casserole

Cheesy Potato Casserole

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! This recipe's a keeper.
Prep time: 5 MCook time: 1 Hour 30 MinTotal time: 1 H & 35 M

Ingredients

      • 1 pound thick-cut bacon, cooked and chopped
      • 2 pounds red potatoes, washed and diced
      • 1 cup sour cream
      • 1 (8-ounce) package cream cheese
      • 1 (8-ounce) package shredded mild cheddar cheese
      • 1 (8-ounce) package shredded Colby jack cheese
      • 1 teaspoon kosher salt
      • 1 teaspoon black pepper
      • 1 scallion, chopped

          Instructions

              1. Preheat oven to 400°F.
              2. In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt, and pepper.   Stir until well combined.  Add potatoes and 3/4 of chopped bacon.  Mix until well combined. 
              3. Pour into a greased (6"x10") baking dish.  Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork-tender.  Remove from the oven.  Stir.  Sprinkle Colby Jack cheese over top and bake for 15 more minutes uncovered.
              4. Sprinkle casserole with reserved bacon and scallions.
              5. Serve and enjoy!


                  Cheesy Potato Casserole

                  Originally published September 2013, updated and republished July 2020.

                  https://amzn.to/2npi3zd

                  Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

                  36 comments:

                  1. You didn't say what to do with the scallions and black pepper!!

                    ReplyDelete
                    Replies
                    1. The black pepper goes int he mixing bowl with the salt. The scallions are for a garnish after it is cooked. Enjoy!

                      Delete
                    2. Actually, he did.

                      Delete
                    3. Hey Donna can I make this recipe with white potatoes instead of red? Is there a difference?

                      Delete
                  2. I wanna scream looking at that. Why is that not for dinner tonight?!? Cheese and taters are like one of the best matches in the world, right?

                    ReplyDelete
                    Replies
                    1. Cheese and potatoes are perfect for breakfast, lunch and dinner. Yum!

                      Delete
                  3. The picture looks like it has some type of green chili or jalapeno pepper...just curious.

                    ReplyDelete
                    Replies
                    1. That is a scallion (green onion) garnish. You can skip it if you prefer. Enjoy!

                      Delete
                  4. Wife was wanting a loaded potato salad for her work's BBQ cookout that we are doing. I like this idea even better.

                    ReplyDelete
                  5. I am thinking of adding chicken and making it a one pan meal!!

                    ReplyDelete
                  6. Try adding ham to this recipe. It is really good :)

                    ReplyDelete
                  7. Hi can these potatoes be made in crockpot

                    ReplyDelete
                  8. love this ,so yummy for the fall and football season

                    ReplyDelete
                  9. Looks delicious! Can't wait to try it.

                    ReplyDelete
                  10. I made it yesterday night for my family and they couldn't stay out of it that's how good it was...

                    ReplyDelete
                  11. This is very good cold like potato salad.

                    ReplyDelete
                  12. I can feel the pounds piling on....... looks sooooo good!

                    ReplyDelete
                  13. I made these last night and they were awesome! Everyone loved them!

                    ReplyDelete
                  14. This is positively the best thing to happen to potatoes.
                    Pinning, making, diving in face first.
                    Cheers!

                    ReplyDelete
                  15. Anyone have any ideas about making these then serving a day later? Reheating tips?

                    ReplyDelete
                  16. This looks wonderful - but my store has so many different sizes of potatoes. How much is this in cups or pounds? Thanks.

                    ReplyDelete
                    Replies
                    1. The recipe says 2 pounds!

                      Delete
                    2. I wonder if I could use cube hash browns or regular hash browns.

                      Delete
                  17. This is the most glorious of all bakes potato casserole recipes. Have made it several times. Though still waiting for a post on your Brother-In-Laws Baked Macaroni Casserole recipe. Please post it soon.

                    ReplyDelete
                  18. I just don't know how you do it! I need more hours in the day to make all your yummy recipes Donna xoxo

                    ReplyDelete
                  19. Made these last year for Easter dinner and they were absolutely delicious. Will be making them again this year again for Easter.

                    ReplyDelete
                  20. 6 X 10 seems like an odd sized dish. I'm assuming an 8 X 8 or 9 X 9 would work ok? Should feed about 6 people?

                    ReplyDelete
                  21. Could you use the frozen bag of potatoes ?

                    ReplyDelete
                    Replies
                    1. The cook time and may vary. I am sure it can be done, but I have not tested it to give you the exact instructions. Keep an eye on the potatoes after about 35 minutes. They will cook faster. Enjoy and let us know how it goes.

                      Delete
                  22. Can this cooked in a crockpot? Never answered.

                    ReplyDelete
                  23. How many servings does this make? Can I use 9 by 13 dish? Thank you!

                    ReplyDelete
                  24. My goodness, this is so delicious. Trying to keep it as vegetarian as possible, I used 1 pkg of vegan shredded cheddar and then topped it with vegan shredded parmesan for final 15 minutes. I thought the 6x10 pan would be too small, but it was perfect. Looking forward to leftovers all week!!!

                    ReplyDelete
                  25. This was a big hit even with the youngest that just doesn't care for carb stuff. He had 3rds!!! I always made out of oven version but this is just better. This will be the one made from here on out!!!

                    ReplyDelete
                  26. My granddaughter always requests twice baked potatoes at least once a year. My recipe is good but time consuming. I bet she (and my entire cheese-loving family) would devour this in no time. Giving it a try

                    ReplyDelete
                  27. Can I not use the bacon? Just trying to not have to clean up the grease lol

                    ReplyDelete

                  If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

                  We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤