Skip the soup cans and frozen hash browns—these cheesy potatoes are made from scratch with real potatoes, sour cream, and shredded cheese. It’s the old-school version of cheesy potato casserole you might know as “funeral potatoes,” but so much better.
Creamy, golden brown, and packed with flavor, this comfort food side is perfect for holidays, potlucks, or any hearty meal.
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Featured Comment from Su8:
⭐⭐⭐⭐⭐
"You had me at "no soup, no frozen potatoes". Superb recipe. Thanks!"
🧡 Why I Love This Recipe
We’ve been making this cheesy potato casserole for over 40 years, and it’s required with Easter ham in our house. It’s our go-to for big meals, and no holiday feels quite right without it.
If you’ve only had the funeral potato version made with frozen hash browns and canned soup, this one’s a game-changer. Real potatoes, real flavor—once you taste the difference, you won’t go back.
Simple steps with great results: boil the potatoes, peel, mash, and mix with a few ingredients, then bake. It has that great old-fashioned taste grandma would make—comfort food done right.
🥔 Ingredients
Here’s what you need to make cheesy potatoes from scratch—no frozen hash browns or canned soup.
- Potatoes – Russet potatoes work best for a fluffy texture. Yukon Golds are a good second choice with a creamier feel.
- Sour cream – Adds richness and helps everything bind together without needing a soup base.
- Green onion – For a mild onion flavor. Slice thin and use both white and green parts.
- Cheddar cheese – Sharp cheddar has the best flavor, but mild or Colby Jack can work too.
- Salt and pepper – Just enough seasoning to bring everything together.
Optional: See the Tips & Variations section below for topping ideas or protein add-ins.
👨🍳 Quick Overview: How to Make Cheesy Potatoes (From Scratch)
1. Cook the Potatoes
- Scrub your potatoes and poke each one with a fork in several places. Boil until fork-tender—about 40 minutes—then cool in the refrigerator.
✅ Pro Tip: Forking the potatoes before boiling helps prevent them from splitting open.
2. Prepare and Mix the Casserole
- Peel and shred the cooled potatoes. The skins should slide right off.
- Clean and slice green onions.
- Mix the potatoes with sour cream, shredded sharp cheddar, onions, salt, and pepper.
- Spread into a greased casserole dish and smooth the top. You can bake it right away or cover and refrigerate for up to 2 days.
3. Bake
- Bake uncovered at 350° convection (375° conventional) until golden brown—about 35–40 minutes.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and serving ideas.
🤔 Variations and Optional Ingredients
🥘 Use the Right Baking Dish: A 9x13 baking dish or a 2½ to 3-quart casserole works well for a full recipe. A half recipe fits in a deep 8-inch round or 6x9 pan and will cook a little faster.
🔥 Flexible Oven Temperatures: This casserole bakes well anywhere from 375° to 425°. We usually go with 350° convection (375° conventional), but you can adjust to match whatever else is in the oven—just keep an eye on browning.
🥔 Choose the Right Potatoes: About 3 pounds of potatoes is right—roughly 6 medium-to-large Russets. Yukon Golds are also great for a creamier texture. You don’t need to be exact—it’s a casserole.
❄️ Frozen Potatoes Will Work: You can use frozen potatoes if needed, but the texture won’t be the same. Once you’ve had them with real potatoes, you probably won’t go back.
🧀 Cheese Choices: Sharp cheddar has the most flavor, but mild cheddar or Colby Jack will work. Freshly shredded cheese melts better than pre-shredded.
🥓 Optional Ingredients: Stir in cooked bacon or diced ham to turn this into a heartier dish. It’s an easy upgrade that turns heads at potlucks.
🧹 Optional Topping: We usually skip it, but if you want crunch, top with crushed cornflakes, potato chips, Ritz crackers, or buttered breadcrumbs before baking. Parmesan or Panko with a little butter also works.
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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 if it’s cold.
To freeze, bake the casserole first. Let it cool completely, then double-wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, and reheat covered in the oven until warmed through.
🍽️ What to Serve with Cheesy Potatoes
This cheesy potato casserole goes with just about everything—ham, brisket, turkey, you name it. It’s a holiday favorite with Honey Glazed Ham or Baked Turkey Breast, but just as good with BBQ Baked Beef Brisket or weeknight 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.
❄️ Storing leftovers
Store leftover cheesy potatoes in the refrigerator for up to 4 days. To reheat, use the microwave or cover with foil and warm in the oven.
For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
❓FAQs
Not this version, but you can swap the potatoes for cauliflower. See Cheesy Cauliflower Casserole for a similar flavor and texture without the carbs.
Yes, but the texture won’t be the same. Frozen hash browns will work, but once you’ve had them with real potatoes, you likely 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 potato side? Try one of these next:
- Crock Pot Cheesy Potatoes – Slow-cooked, creamy, and easy
- Crispy Smashed Potatoes – Golden, crunchy edges without frying
- Roasted Baby Potatoes – Simple, flavorful, and great with any main
- Twice Baked Potatoes – Cheesy, loaded, and make-ahead friendly
- Old Fashion Scalloped Potatoes – A creamy, classic comfort food
📖The Recipe Card
Cheesy Potatoes (From Scratch with Real Potatoes)
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.