Cheesy Potato Casserole
Cheesy Potato Casserole is the ultimate comfort food! My family loves this side dish made with hashbrowns and tons of cheese in a creamy sauce. Potato casserole is a perfect accompaniment to any holiday meal or as a brunch dish.
Look no further if you’re looking for a classic potato side dish recipe. This recipe hits the spot every time.
You may have heard of funeral potatoes before, a popular dish seen in the midwest at church potlucks. Funeral potatoes are also the hashbrowns casserole that you’ll see at Cracker Barrel restaurants.
This recipe is a lot like that but we aren’t using any canned condensed soup. I promise you’ll fall in love with this easy, cheesy side.
What You’ll Need
Use fresh potatoes or frozen hashbrowns to make this potato casserole. Add plenty of cheese, sour cream, and cream cheese. This version of cheesy potatoes is made without soup — just loads of cheesy deliciousness with a crispy, crunchy buttery-baked topping.
- Potatoes. This potato casserole recipe can be made with frozen hashbrowns (thawed of course) OR with fresh shredded potatoes. I used spiralized potatoes when I had leftovers after my Spiralizer Post.
- Onions. One white or yellow onion.
- Garlic. Fresh garlic cloves.
- Shredded cheese. Your choice of cheese is flexible for this recipe. You’ll want about 3 cups of shredded cheddar, colby jack, gruyere, and parmesan.
- Cream cheese gives this cheesy casserole an extra smoothness.
- Sour cream adds flavor and creaminess to this potato casserole recipe.
- Unsalted butter.
- Spices. Salt and pepper is used to add flavor. If you want to add some spice add a little paprika and/or cayenne pepper.
- Crispy topping. Here you have the option to use, bread crumbs or crushed cornflakes. Crushed potato chips are another fantastic option.
How to Make Cheesy Potato Casserole
- Preheat the oven to 375℉ (190℃).
2. Get the potatoes ready. If you’re using frozen hashbrowns, you can thaw them in the fridge overnight and then drain any excess liquid in a colander. Either shred or spiralize 2 to 3 large russet potatoes for fresh potatoes.
NOTE: I used spiralized potatoes here because I had been shooting my Spiralizer Post.
3. Finely dice the onion and finely dice or press 2 to 3 garlic cloves. Saute the onions and garlic in 1 tablespoon of butter until the onions are translucent.
4. In a large bowl mix together the potatoes, onions, garlic, 2 cups of shredded cheese, cream cheese, sour cream, and spices.
5. Mix everything together until it is well combined.
6. Butter a baking dish and add the potato mixture to the baking dish. Cover with the remaining shredded cheese, the bread crumbs, and then a drizzle of melted butter.
7. Cover with foil and bake for 60 minutes.
8. Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
Tips For The Best Cheesy Hashbrown Casserole
I that the hashbrowns in the fridge if I am using frozen hashbrowns in this recipe. For the best texture in this potato casserole, it is best to thaw the potatoes and then drain out any excess liquid that might be in the potatoes after thawing.
You can cook frozen hashbrowns. Keep in mind that the recipe will take a little longer to cook and that it may be more watery.
What To Serve With Hashbrown Casserole
Hungry For More Side Dish Recipes?
What’s dinner without a few side dishes? Whether you’re planning a holiday dinner or just a casual weeknight dinner here are some of our favorite sides.
Easy Roasted Potatoes or and Orzo Salad are a perfect pairing for weeknight grilling.
During the holidays you want all the comfort food like hearty Sausage Stuffing or Roasted Sweet Potatoes. Dumpling Noodles are always a home run or try your hand at Green Bean Casserole made from scratch.
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Cheesy Potato Casserole
Equipment
- spiralizer
Ingredients
Cheesy Potato Casserole
- 2 to 3 large russet potatoes, or 1 bag of frozen hashbrons
- 1 medium onion, approximately ¾ of a cup
- 2 to 3 cloves garlic
- 3 cups shredded cheese, divided
- 4 ounces cream cheese
- 1 cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter
Crispy Topping
- ¾ cup bread crumbs, or cornflakes or potato chips
- 3 tablespoons melted butter
Instructions
- Preheat the oven to 375℉ (190℃).
- Finely dice the onion and finely dice or press 2 to 3 garlic cloves. Saute the onions and garlic in 1 tablespoon of butter until the onions are translucent.
- In a large bowl mix together the potatoes, onions, garlic, 2 cups of shredded cheese, cream cheese, sour cream, and spices. Mix everything until it is well combined.
- Butter a baking dish and add the potato mixture to the baking dish. Cover the remaining shredded cheese, the bread crumbs, and then a drizzle of melted butter.
- Cover the casserole with foil and bake for 45 to 60 minutes. Remove the foil and continue to bake for another 10 to 15 minutes. [note 1]
- Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
Laura’s Tips + Notes
- Potatoes. Fresh or frozen hashbrown potatoes can be used for this recipe. Russets are the best.
- Onions. One white or yellow onion.
- Garlic. Fresh garlic cloves.
- Shredded cheese. You’ll want about 3 cups of shredded cheddar, Colby jack, gruyere, and parmesan. You can mix and match the cheese.
- Spices. Salt and pepper are used to add flavor. If you want to add some spice add a little paprika and/or cayenne pepper. I have even used smoked paprika when I serve this with bbq chicken.
- Crispy topping. Use, bread crumbs or crushed cornflakes, or crushed potato chips.
- It’s best to cook this casserole slow and low. Baking the potatoes and cheese at a low temperature allows the potatoes to cook thoroughly and allows the cheese to melt evenly and gently during cooking. This gives you the best texture. You’ll know that the casserole is done when the potatoes feel tender. Insert a knife or skewer to test for doneness.
This is one of my husbands favorite holiday recipes. It’s so easy to make and it’s super cheesy!!!