Forget the soup cans and frozen hash browns—these cheesy potatoes with real potatoes are made completely from scratch. A creamy, golden cheesy potato casserole recipe with sour cream, cheddar, and that old-fashioned flavor you remember from funeral potatoes, only better.
Simple ingredients, no shortcuts—just rich, cheesy comfort food that belongs next to ham, turkey, or any big family meal.
Jump To (scroll for more)
- 🧡 TL;DR (Quick Answer)
- 🥔 Ingredients for Cheesy Potato Casserole
- 👨🍳 Quick Overview: How to Make Cheesy Potatoes (From Scratch)
- 🤔 Variations and Optional Ingredients
- 📅 Make Ahead & Freezing Instructions
- 🍽️ What to Serve with Cheesy Potatoes
- ❄️ Storing leftovers
- ❓ FAQs
- 👍 More Potato Recipes to Try
- 📖The Recipe Card
Featured Comment from Su8:
⭐⭐⭐⭐⭐
"You had me at "no soup, no frozen potatoes". Superb recipe. Thanks!"
🧡 TL;DR (Quick Answer)
What it is: Old-fashioned cheesy potatoes made from scratch—no canned soup, no frozen hash browns. The classic funeral potatoes flavor done right.
Why you’ll love it: Creamy, cheesy, and pure comfort food. Real potatoes, real flavor, simple ingredients—and a recipe I’ve made for over 40 years, every Easter and holiday.
How to make it: Boil and shred potatoes, mix with sour cream and cheese, then bake until golden and bubbly.
(Jump to the Recipe Card or keep reading for step-by-step photos and pro tips.)
🥔 Ingredients for Cheesy Potato Casserole
Here’s what you need to make cheesy potatoes with real potatoes from scratch—without frozen hash browns or canned soup.
- Potatoes – Russets for fluffy texture; Yukon Golds for a creamier texture.
- Sour cream – Just adds richness and that classic homemade flavor.
- Cheddar cheese – Sharp cheddar gives the best flavor; mild or Colby Jack also work well.
- Green onions – For mild onion flavor and color.
- Salt and pepper – Just enough to balance everything.
Optional add-ins:
- Crumbled bacon or diced ham for a loaded “crack potatoes” twist.
- Topping: buttered breadcrumbs, crushed crackers, or Parmesan for a golden crust.
👨🍳 Quick Overview: How to Make Cheesy Potatoes (From Scratch)
This overview summarizes the recipe for cheesy potatoes using real potatoes, but no soup. For the complete recipe, see the Recipe Card. Keep reading for tips.
1. Cook the potatoes:
Scrub and pierce the potatoes with a fork. Boil until fork-tender—about 40 minutes—then cool in the refrigerator so they’re easier to peel and grate.
✅ Pro Tip: Forking the potatoes before boiling helps prevent them from splitting open.
2. Mix the casserole:
Peel and shred the cooled potatoes.
✅ Pro Tip: Cold potatoes grate more cleanly and keep a better texture after baking.
Combine the potatoes with sour cream, shredded cheddar, sliced green onions, salt, and pepper. Spread evenly into a greased casserole dish.
Spread evenly into a greased casserole dish.
3. Bake:
Bake uncovered at 350°F convection (375°F conventional) for 35–40 minutes, until hot and golden brown on top.
🤔 Variations and Optional Ingredients
🥘 Baking dish size: A 9×13-inch baking dish or 2½–3-quart casserole works for a full batch. A half recipe fits nicely in a deep 8-inch round or 6×9 pan.
🔥 Oven temperature: Bakes well anywhere from 350° to 425°F. I use 350°F convection (375°F conventional) but adjust if cooking alongside other dishes.
🥔 Potato type: Russets give a fluffier texture; Yukon Golds make it creamier. You’ll need about 3 pounds (6 medium-large potatoes).
❄️ Frozen potatoes: You can use them in a pinch, but the texture won’t be the same. Once you’ve had it with real potatoes, you won’t go back.
🧀 Cheese options: Sharp cheddar gives that classic bite, but mild cheddar, Colby Jack, or a cheddar-mozzarella blend also work.
🧹 Topping ideas: Crushed Ritz crackers, cornflakes, or buttered breadcrumbs for crunch. A sprinkle of Parmesan adds color and flavor.
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📅 Make Ahead & Freezing Instructions
This cheesy potato casserole is easy to make ahead. Assemble it, cover tightly, and refrigerate for up to 2 days before baking. You can bake it straight from the fridge—just add a few extra minutes to the baking time if it’s cold.
To freeze, bake the casserole first, then let it cool completely. Double-wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in the oven until warmed through.
✅ Pro Tip: Don’t freeze it unbaked – the texture of the potatoes can get mushy and grainy, and the sour cream can become grainy and separate.
🍽️ What to Serve with Cheesy Potatoes
This cheesy potato casserole goes with just about everything—ham, brisket, turkey, pork chops, or roast chicken. It’s a holiday favorite with Honey Glazed Ham or Baked Turkey Breast, but just as good with BBQ Baked Beef Brisket or pork chops.
DrDan’s pick? It’s the must-have side with Easter ham. My wife wouldn’t let me skip it if I tried.
✅ Serving Tip: Let the casserole rest for 10–15 minutes after the initial baking so it sets up for easier scooping and cleaner servings.
❄️ Storing leftovers
- Store leftover cheesy potatoes covered in the refrigerator for up to 4 days.
- For longer storage, freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, cover with foil and warm in the oven at 350°F until hot, or use the microwave for smaller portions. The oven keeps the texture closer to freshly baked.
❓ FAQs
Not this version—but you can swap the potatoes for cauliflower. Try my Cheesy Cauliflower Casserole for a similar flavor and texture without the carbs.
Yes, but the texture won’t be the same. Frozen hash browns work, but once you’ve had these with real potatoes, you probably won’t go back.
Russet potatoes are the top choice for a fluffy texture. Yukon Golds are a close second and give a slightly creamier result thanks to their lower starch content.
👍 More Potato Recipes to Try
Looking for another easy potato side? Try one of these next:
- Crock Pot Cheesy Potatoes – Creamy, slow-cooked comfort food, no oven needed.
- Crispy Smashed Potatoes – Golden, crunchy edges without deep frying.
- Roasted Baby Potatoes – Simple, flavorful, and great with any meal.
- Twice Baked Potatoes – Cheesy, loaded, and make-ahead friendly.
- Old Fashion Scalloped Potatoes – Creamy and classic, the perfect comfort side.
📖The Recipe Card
Cheesy Potatoes with Real Potatoes (No Soup, From Scratch)
Video Slideshow
Ingredients
- 3 pounds potatoes - about 6 medium-large Russets or Yukon Golds
- 2 cups sour cream
- 6 green onions
- 2 cups sharp cheddar cheese - shredded
- 1 teaspoon salt
- ½ teaspoon pepper
Step-by-Step Instructions
Cook the Potatoes
- Add enough water to cover the potatoes in a large pot, and bring to a boil.
- Scrub about 3 pounds of potatoes and poke each one a few times with a fork to help prevent splitting.
- Add the potatoes to boiling water, reduce the heat, cover, and simmer until fork-tender—about 40 minutes. Fork-tender is when you can insert a large fork, and it pulls out easily. The time may vary depending on the type and size of the potatoes.
- Remove the potatoes from the water and place them in the refrigerator to cool for a few hours.
Prepare and Mix the Casserole
- Peel the cooled potatoes (skins should slide off easily) and shred them by hand or with a food processor.
- Clean and slice the green onions.
- In a large bowl, combine the shredded potatoes with 2 cups of sour cream, 2 cups of shredded sharp cheddar cheese, 1 teaspoon of salt, ½ teaspoon of pepper, and the green onions.
- Spray a 9x13 baking dish or 2½-quart casserole dish with cooking spray. Spread the mixture evenly and smooth the top. You can bake now or cover and refrigerate for up to 2 days.
Bake
- Preheat the oven to 350°F convection (375°F conventional). Bake uncovered until golden brown—about 35–40 minutes. Add a few minutes if the ingredients are cold from the refrigerator, or reduce the time for a smaller batch or a thinner layer.
Recipe Notes
Pro Tips
- A full recipe fits a 9x13 or 2½-quart casserole dish; a half recipe fits an 8-inch round or 6x9 dish.
- The exact amount of potatoes can vary a little—no need to weigh them.
- One medium-large potato is about 8 oz. Yukon Golds provide a creamier texture, while Russets are fluffier.
- You can make this ahead and store it refrigerated for about 2 days before cooking. You can also freeze the cooked casserole for 3-4 months.
- Done is when the top is nicely browned—no need for a specific internal temperature.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published October 5, 2013. This recipe was in my top 10 recipes of 2013. I have repeated this dish hundreds of times. Please enjoy one of our favorite dishes. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sue Shortley says
Hi Dan, can I use a ricer on the potatoes instead of a grater? Thanks so much. Happy Easter!
Julie from Kalamazoo says
No butter?
Dan Mikesell AKA DrDan says
Hi Julie in Kalamazoo,
Welcome to the blog from Spring Lake.
No butter is needed, although you could melt some and add it if you want. There is lots of dairy fat from the cheese and sour cream so not needed, and it has enough flavors competing for attention, another is not needed to me.
Dan
Su8 says
You had me at "no soup, no frozen potatoes". Superb recipe. Thanks!
Maureen McGeown says
Onions does not have an apostrophe!
Beka says
Do you have to use Green Onion's or can you use any kinds
Dan Mikesell AKA DrDan says
Hi Beka,
Welcome to the blog.
The green onion has a milder distinctive taste. I did substitute once and was not very happy but I probably used too much. So if you do, then a small amount, but my wife will probably be unhappy with me if I do it again.
Dan
Tammy says
We love this recipe. I wanted to make this quick one night so I used hashbrown potatoes that you have to hydrate. Followed the rest of the recipe exactly and it came out petfectly. My husband who does not normally eat a lot of potatoes had three helpings. He's excited that I’m making them tonight.
DrDan says
Hi Tammy,
Welcome to the blog.
This is my wife's must have side dish for any special meal.
Thanks for the note.
Dan
Wendy says
This has been on our holiday meal menu for many years my Mom made it now I make it for my family. One thing that we do is use block cheese cracker barrel tastes the best we melt the cheese with a stick of butter until creamy. Take off the heat and mix with the sour cream. Yummy.
Arlene Bartolino says
I can't wait to try this recipe. I find your recipes are straight-forward, simple and always giving great tips. I am not a very good cook, and forever looking for help.
Thanks, DrDan. I did the oven baked drummies tonight and they were so good. Couldn't find a link for a reply, so I am replying along in this message.
Keep 'em coming!
Arlene
Laurajay says
Dr Dan, yummmmmm. These are a better version of a cheesy potato recipe my family has made for years, that we always called party potatoes. I can't to try your version.
Mark says
No time tonight to do it but it looks good. I'll save it to do with chicken.
DrDan says
Hi Mark,
I'm doing this for the weekend with our ham. We almost always do this with ham.
Thanks for the note.
Dan
Lara says
I have a small smoked ham on the dinner menu and this would pair perfectly. Can't wait to give this a try!
DrDan says
Hi Lara,
We are planning this for Easter Sunday with our ham.
Thanks for the note
Dan
Suzanne says
I loved this casserole! The taste is wonderful, but my favorite thing is the flexibility. I have physical issues so being able to wait a day to bake is awesome. This recipe is actually almost identical to one I grew up on, but my mom's doesn't have the step which chills the potatoes. It makes a big difference since potatoes shred neatly. Hers tastes wonderful, but the texture is more chunky. I like this one better.
DrDan says
Hi Suzanne,
This continues to be a go-to recipe at our house featured at many family holidays. As you know there is some work to this recipe and I have a smaller easier crockpot version you may like. https://www.101cookingfortwo.com/crock-pot-cheesy-potatoes/
Thanks for the note
Dan
steve roth says
My oh my. I'm headed to the store!
DrDan says
Thank for the note and rating. This is just so good.
DrDan
Mellissa says
We run our potatoes thru a ricer. Would this be an ok texture for this dish? Or would shredded work better? Thanks!
DrDan says
Ricer should be fine... I want one and will put it on my Christmas list...
Dan
Apu says
Goodness!! Can't stop looking at this dish!!
Dan Mikesell says
I wish I had "taste-o-vision" since the picture does not do justice to the taste...
Chris says
I'm going to try something risky with this one. I don't have two cups of sour cream but I do have 2 cups of sour cream based chipotle cream sauce leftover from our fajitas. I think that will taste good used in this recipe but might be too strong.