Ultimate Cheesy Potato Casserole + Video
This post may contain affiliate links. Please read my disclosure policy.
Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! One of our most popular casserole recipes, this easy potato and cheese casserole is a keeper!!
Cheesy Potato Casserole
I’ve been on a casserole kick lately so I wanted to share some of my favorite cheesy casserole recipes!
Also known as funeral potatoes, this cheesy potato casserole is rich, creamy, and packed with ooey gooey cheese.
Potatoes Au Gratin are another family favorite year-round, but my Tater Tot Casserole with veggies makes a complete meal.
Need a breakfast option? Choose from overnight recipes featuring veggies, ham, and biscuits, or this sourdough and sausage bake with plenty of sweet heat!
Recipe Video
To see us make this recipe for cheesy potatoes casserole from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Red Potatoes – Far less starchy than Russet, these become soft and fluffy and not at all gluey.
Your best substitute would be Yukon Gold, though they’ll have a lighter, more buttery flavor.
To save time, you can use frozen hash brown potatoes. Just be sure to thaw them first! - Bacon – Choose thick-cut strips so the pieces don’t get lost in the mix!
Cook and crumble this ahead of time — I like to use the oven or air fryer — and be sure to drain off any excess grease. - Sour Cream – Adds a little tang to cut through all the savory flavors and helps make everything extra creamy. Plain Greek yogurt is a good alternative.
- Cheese – Use cream cheese, mild cheddar, and Colby Jack in this potato and cheese casserole to create a creamy sauce for the spuds.
You can also experiment with what you have on hand — as long as you grate it yourself and it melts smoothly for the proper consistency - Scallions – Also known as green onions, chop just the green part to sprinkle over baked cheesy potatoes casserole along with reserved bacon pieces.
Tips and Tricks to Make the Perfect Cheesy Potatoes Casserole
- Use the right size pan.
You’ll need enough room to stir everything towards the end without it spilling over the edges.
A wider and shallower pan is better than something super deep. If the casserole is too dense, the center won’t cook through before the edges start to burn.
- Bake covered first.
Aluminum foil will trap heat and create steam, helping the potatoes to cook evenly and all the way through.
Remove the foil during the last 15 minutes of baking so the top can get nice and crispy.
- Add more cheese!
When you remove the foil, give everything a stir before adding the rest of the cheese — Colby Jack, in this case.
Some of it will melt down into the cracks and crevices while the rest forms a deliciously gooey and crispy crust to the casserole.
Prep Ahead
- Cook and crumble bacon
- Shred cheese
- Wash and dice potatoes
- Preheat oven to 400°F
- Grease baking dish
Kitchen Tools You Will Need
- Baking Dish – I use a 10×6-inch dish for this cheesy potato casserole recipe, but you can get away with an 11×7 Baking Dish as well.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
There’s enough going on in this cheesy potato casserole to serve up a scoop for a simple meal. Add a green salad if you’d like, and call it good!
But it’s also a wonderful side dish for potluck gatherings or holidays.
Pair it with Orange Honey Glazed Ham or my hearty beef pot roast, and your guests will be begging for the recipes!
Best Toppings for Potato and Cheese Casserole
When I make this cheesy potato casserole, I top it with shredded cheese.
But if you prefer a crunchy topping, you can try any of these options mixed with a little bit of melted butter! Sprinkle it on before the dish goes into the oven.
- Lightly Crushed Corn Flakes
- Crushed Ritz or Saltine Crackers
- French Fried Onions
- Crushed Pretzels
- Panko Breadcrumbs
Storing and Reheating Leftovers
Cover the dish tightly or seal with a lid, then store in the refrigerator for 3-4 days.
To reheat cheesy potatoes casserole, cover the top of the pan with aluminum foil so that it doesn’t burn.
Bake it at 300°F for about 15 minutes, adjusting the timing based on how much is left in the pan. Or, warm individual servings in the microwave.
Cheesy Potato Casserole Recipe FAQ
You bet! Prepare this recipe for cheesy potatoes casserole as directed, then cover the dish tightly with aluminum foil. Refrigerate it for 1 to 2 days.
When you’re ready to serve, let the casserole dish come to room temperature on the counter while the oven preheats.
Then, bake as directed in the recipe. If it still seems a bit cold, pop it back in for 5-10 minutes and check again.
If you’re going to start with fresh potatoes, red potatoes are the best.
They have smooth, red skin that doesn’t need to be peeled first, and they add a nice buttery flavor to any cheesy potato bake.
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.
Yes, as 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 would rather use cream of chicken (or mushroom) soup, simply replace the cup of sour cream with a can of condensed cream of chicken soup.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Ultimate Cheesy Potato Casserole + Video
Ingredients
- 1 pound thick-cut bacon, cooked and chopped
- 2 pounds red potatoes, washed and diced
- 1 cup sour cream
- 8 ounces cream cheese
- 8 ounces shredded mild cheddar cheese
- 8 ounces shredded Colby jack cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 scallion, chopped
Instructions
- Preheat oven to 400°F.
- 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.
- 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.
- Sprinkle casserole with reserved bacon and scallions.
- Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2013, updated and republished August 2024
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.
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
Can I not use the bacon? Just trying to not have to clean up the grease lol
I baked my bacon in the oven on top of parchment paper. Can also use aluminum foil. Super easy clean up!
Can this be adapted to the instant pot and finished in the oven?
I love cheesy potato casserole it is a staple at our house but I have never made it with cream cheese. That sounds delicious! I can’t wait to try it. I normally do a can of cream of chicken and a container of sour cream.
This was such an awesome dish, and came together really well. My boyfriend would love it, his favorites are cheese and potato!
I buy already cooked bacon at Costco, it’s easy to heat up in the Microwave. 1 minutes for every 4 pieces of bacon, it comes out pretty crunchy and easy to clean up.
So so delicious! Have to make it for every big family gathering now because it’s always the favourite!
Hi Lindz!
We’re so glad to hear that! It’s a favorite of ours too.
TSRI Team Member,
Devlyn
Are the potatoes peeled or left with the skins on?
Hi Paula!
The potatoes are left with the skins on. Hope this helps!
TSRI Team Member,
Devlyn
This was the side for my Christmas Manhattan roast. It was delicious. Everyone made good work of it from my little 4 year old grandaughter to the oldest of the crowd. I did crock pot it as I needed the over, but 3 hours on high and then adding the cheese and scallions on top until the cheese was melted and a little crusty. Yum. Thanks so much for this simple and soooooo satisfying dish.
Hi Melle!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
This recipe hits it out of the park……made it for the first time last night with 6 of us and everyone commented on how great the potato dish was……I made a few little tweeks, but that’s just me. I usually cut the red potatoes into small chunks and boil them for about 10 solid minutes and drain in a colander. That way I am sure the potatoes will be cooked thoroughly and not have to spend so much time in the oven. I changed the temp setting to 350 degrees for 30 minutes (covered) and 15 minutes uncovered. Since I didn’t have Colby Jack, I used Monterey Jack. This is a great go-to for a dish that you’ll get lots of compliments on!
Hi Holly!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn