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    🏠Home » Recipes » Potato Recipes

    Cheesy Potatoes with Real Potatoes

    Feb 11, 2023 by Dan Mikesell AKA DrDan · 24 Comments

    Recipe Table of Contents    
    4.08 from 51 votes

    Cheesy potatoes with real potatoes from scratch, like grandma would make. Perfect with almost any meal. With no soup and no frozen potatoes, it is loaded with creamy real potatoes, sour cream, melted cheese, and a browned top.

    cheesy potato casserole on a white plate
    Jump To:
    • 👍Why you should try this recipe
    • 🥔Ingredients
    • 👨‍🍳How to Make Cheesy Potatoes with Real Potatoes
    • ⬇️Making a half-size recipe
    • ✔️Tips and variations
    • ❓FAQs
    • Storing leftovers
    • 📖Other Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    👍Why you should try this recipe

    • Simple ingredients with excellent results.
    • No can of soup and no frozen potatoes are needed. This real potato version is much better than frozen potatoes and canned soup versions.
    • They are a great side dish for BBQ, steaks, or almost anything else. But it is required for that Easter ham.
    • No special family meal is complete without baked cheesy potatoes in our family.
    • This is similar to recipes called Funeral Potatoes or Crack Potatoes. Think of this as the original version of Funeral Potatoes but much better.
    • Just follow these easy step-by-step photo instructions.

    No inspirational recipe this time. We have been baking cheesy potatoes for over 40 years. My wife has declared this as part of her absolute favorite meal—combined with my Oven Baked BBQ Beef Brisket, and she is in heaven.

    🥔Ingredients

    • Potatoes—usually Russets
    • Sour cream
    • Green onions
    • Cheddar cheese—sharp, shredded
    • salt and pepper

    👨‍🍳How to Make Cheesy Potatoes with Real Potatoes

    1. Boil unpeeled potatoes until fork-tender—about 40 minutes.
    2. Refrigerate the potatoes to cool for a couple of hours.
    3. Peel the potatoes and shred potatoes.
    4. Slice green onions.
    5. In a large bowl, shredded potatoes, sliced green onions, sour cream, cheese, salt, and black pepper.
    6. Pour into a casserole dish and smooth the top.
    7. Bake until golden brown—about 35-40 minutes but variable by thickness and size.

    ⬇️Making a half-size recipe

    This is an easy recipe to cut in half to make a cheesy potato casserole more "for two" friendly. The full recipe makes about 8 servings, and a half recipe will make 4 large servings.

    • Use the recipe card and adjust the number of servings from 8 to 4.
    • Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
    • A half recipe fits in a deep 8-inch round or a 6X9 baking dish.
    • It will cook a bit faster.

    ✔️Tips and variations

    • A full recipe uses about 3 pounds of potatoes but is a casserole, so you don't need to be that exact. That is about 6 medium-large size Russet potatoes.
    • Russet potatoes do require peeling after cooking. You can skip the peeling if you choose thin-skinned potatoes like Yukon gold. But any potato type will do for this recipe.
    • Frozen potatoes are not recommended due to texture issues. It is just not the same.
    • Adding bacon is a good touch to make them "crack" potatoes.
    • We don't use a topping, but some cheesy potato casseroles use a topping of crushed potato chips or Ritz crackers with melted butter. Also, a topping of panko bread crumbs, Parmesan cheese, and melted butter could be added.

    ❓FAQs

    Can I use frozen potatoes for this recipe?

    You can, but please don't. Frozen hash browns will leave a texture that is not there with real potatoes. Once you try real potatoes, you will not go back.

    Can I make cheesy potato casserole ahead?

    Easy to make ahead, cover tight, and refrigerate for up to 2 days. It can come from the refrigerator directly to the oven but may take a few more minutes to bake.

    To freeze ahead, I suggest baking first, cooling, double wrapping, and freezing for 3 months. Thaw in the refrigerator overnight and reheat in the oven covered with foil.

    Can I make cheesy potatoes for a low-carb or keto diet?

    Yes, cauliflower can be used to replace potatoes. See Cheesy Cauliflower Casserole for the recipe and step-by-step instructions.

    Storing leftovers

    Store leftovers refrigerated for up to 4 days. Or you can freeze for 3-4 months.

    Reheating the microwave is fine. Or in the oven covered.

    📖Other Potato Recipes

    Not quite the potato recipe you wanted; check out the crock pot version of this recipe Crock Pot Cheesy Potatoes with Real Potatoes. Other great potato recipes to check out are these easy and delicious Crispy Smashed Potatoes or Roasted Baby Potatoes—classic roasted little red potatoes.

    Twice Baked Potatoes

    Old Fashion Scalloped Potatoes

    Crock Pot Scalloped Potatoes

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Holiday Recipes, Potato Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    potatoes with cheese and other ingredients for potatoe casserole

    Add enough water to cover the potatoes in a large pot and bring to a boil over high heat as you scrub the potatoes.

    scrubing potatoes under running water

    Scrub about 3 pounds of potatoes. I always use Russet, but others should do. A medium Russet is 7-8 oz. Poke each potato a few times with a fork. This will help them not break apart in the pot. They may still split some but not as badly.

    six potatoes boiling in black pan

    Add potatoes to the boiling water. Turn the heat down to low, so you don't boil all the water off, and cover. Cook until fork-tender. That is when you can stick them with a large fork, and it will go all the way through—about 40 minutes. Time may vary due to the potatoes.

    grating potatoes into large glass mixing bowl

    Remove from the water and place the potatoes in the refrigerator to cool for a couple of hours. Peel the potatoes. After they have cooled, the skin comes off easily with scrapping. Shred the potatoes. Here I'm hand shredding, but a food processor would be fine. I'm too lazy to get it out and clean it.

    adding shredded cheese to mixing bowl with alll other ingredients

    Clean and slice six green onions. To the potatoes, add 2 cups sour cream, 2 cups of sharp cheddar cheese shredded, 1 teaspoon salt, ½ teaspoon pepper, and the green onions.

    moving raw potato casserole into baking dish

    Mix well. Spray a larger baking pan with PAM and add the mixture. Smooth top. At this point, you can cook or cover and refrigerate for a day before cooking.

    cooked potato casserole in white dish

    Preheat oven to 350° convection (375° conventional). Bake until golden brown—about 35-40 minutes. A little more if cold from the refrigerator or less if a half recipe or a thinner in the pan.

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    Recipe

    close up image of cheesy potato casserole on a white plate

    Cheesy Potatoes with Real Potatoes

    From Dan Mikesell AKA DrDan
    Cheesy potatoes with real potatoes from scratch, like grandma would make. Perfect with almost any meal. With no soup and no frozen potatoes, it is loaded with creamy real potatoes, sour cream, melted cheese, and a browned top.
    Tap to leave a Rating
    4.08 from 51 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 15 minutes
    Servings #/Adjust if desired 8 serving

    Ingredients

    US Customary - Convert to Metric
    • 3 pounds potatoes - about 6 medium large Russets
    • 2 cups sour cream
    • 6 green onions
    • 2 cups sharp cheddar cheese - shredded
    • 1 teaspoon salt
    • ½ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Add enough water to cover the potatoes in a large pot and bring to a boil over high heat as you scrub the potatoes.
      potatoes with cheese and other ingredients for potatoe casserole
    • Scrub about 3 pounds of potatoes. I always use Russet, but others should do. A medium Russet is 7-8 oz. Poke each potato a few times with a fork. This will help them not break apart in the pot. They may still split some but not as badly.
      scrubing potatoes under running water
    • Add potatoes to the boiling water. Turn the heat down to low, so you don't boil all the water off, and cover. Cook until fork-tender. That is when you can stick them with a large fork, and it will go all the way through—about 40 minutes. Time may vary due to the potatoes.
      six potatoes boiling in black pan
    • Remove from the water and place the potatoes in the refrigerator to cool for a couple of hours. Peel the potatoes.
      moving cooked potatoes to a dish to cool
    • After they have cooled, the skin comes off easily with scrapping. Shred the potatoes. Here I'm hand shredding, but a food processor would be fine.
      grating potatoes into large glass mixing bowl
    • Clean and slice six green onions. To the potatoes, add 2 cups sour cream, 2 cups of sharp cheddar cheese shredded, 1 teaspoon salt, ½ teaspoon pepper, and the green onions.
      adding shredded cheese to mixing bowl with alll other ingredients
    • Mix well. Spray a larger baking pan with PAM and add the mixture. Smooth top. At this point, you can cook or cover and refrigerate for a day before cooking.
      moving raw potato casserole into baking dish
    • Preheat oven to 350° convection (375° conventional). Bake until golden brown—about 35-40 minutes. A little more if cold from the refrigerator or less if a half recipe or a thinner in the pan.
      cooked potato casserole in white dish
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Use the potatoes you want, but I suggest Russets and then scrap the skin off after cooking. If you use a thinner skin potato, you don’t need to peel it.
    2. The exact amount of potatoes can vary a little—no need to weigh them.
    3. A full recipe needs about 3 pounds of potatoes. One medium-large Russet is about 8 oz.
    4. A full recipe fits in a 2 ½ quart casserole dish, a 9X13 dish, or a bit smaller.
    5. A half recipe fits in a deep 8-inch round or a 6X9 dish. It will cook a bit faster. But I highly recommend making a full recipe for leftovers.
    6. You can make this up and store refrigerated for about 2 days before cooking. You can also freeze after cooking for 3-4 months.
    7. Done is when the top is nicely brown. Nothing in this casserole needs to reach a set temperature to be safe to eat.
    8. Leftovers are good refrigerated for 3-4 days and frozen for 3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Cheesy Potatoes with Real Potatoes
    Amount Per Serving
    Calories 331 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 10g50%
    Cholesterol 50mg17%
    Sodium 517mg22%
    Potassium 884mg25%
    Carbohydrates 36g12%
    Fiber 2g8%
    Sugar 2g2%
    Protein 13g26%
    Vitamin A 561IU11%
    Vitamin C 12mg15%
    Calcium 313mg31%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

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    More Potato Recipes

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      Roasted Red Potatoes
    • Scalloped Potatoes and Ham on a fork
      Old Fashioned Scalloped Potatoes and Ham
    • image of a smashed potato on a white plate
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    • parmesan baked potato on a white plate
      Parmesan Baked Potatoes

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    1. Julie from Kalamazoo

      February 12, 2023 at 1:20 pm

      No butter?

      Reply
      • Dan Mikesell AKA DrDan

        February 12, 2023 at 1:33 pm

        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

    2. Su8

      February 12, 2023 at 11:03 am

      5 stars
      You had me at "no soup, no frozen potatoes". Superb recipe. Thanks!

      Reply
    3. Maureen McGeown

      January 30, 2021 at 9:12 am

      5 stars
      Onions does not have an apostrophe!

      Reply
    4. Beka

      January 06, 2021 at 10:29 am

      Do you have to use Green Onion's or can you use any kinds

      Reply
      • Dan Mikesell AKA DrDan

        January 06, 2021 at 10:45 am

        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

    5. Tammy

      January 27, 2019 at 4:50 pm

      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.

      Reply
      • DrDan

        January 28, 2019 at 11:33 pm

        Hi Tammy,
        Welcome to the blog.
        This is my wife's must have side dish for any special meal.
        Thanks for the note.
        Dan

    6. Wendy

      July 20, 2017 at 8:22 am

      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.

      Reply
    7. Arlene Bartolino

      April 11, 2017 at 10:37 pm

      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

      Reply
    8. Laurajay

      April 11, 2017 at 8:57 pm

      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.

      Reply
    9. Mark

      April 11, 2017 at 4:27 pm

      No time tonight to do it but it looks good. I'll save it to do with chicken.

      Reply
      • DrDan

        April 13, 2017 at 12:20 pm

        Hi Mark,
        I'm doing this for the weekend with our ham. We almost always do this with ham.

        Thanks for the note.
        Dan

    10. Lara

      April 11, 2017 at 11:52 am

      I have a small smoked ham on the dinner menu and this would pair perfectly. Can't wait to give this a try!

      Reply
      • DrDan

        April 11, 2017 at 11:54 am

        Hi Lara,

        We are planning this for Easter Sunday with our ham.

        Thanks for the note

        Dan

    11. Suzanne

      March 30, 2017 at 9:58 pm

      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.

      Reply
      • DrDan

        March 30, 2017 at 10:12 pm

        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

    12. steve roth

      September 15, 2014 at 4:51 pm

      5 stars
      My oh my. I'm headed to the store!

      Reply
      • DrDan

        September 15, 2014 at 9:31 pm

        Thank for the note and rating. This is just so good.
        DrDan

    13. Mellissa

      January 02, 2014 at 7:16 pm

      We run our potatoes thru a ricer. Would this be an ok texture for this dish? Or would shredded work better? Thanks!

      Reply
      • DrDan

        January 02, 2014 at 8:05 pm

        Ricer should be fine... I want one and will put it on my Christmas list...
        Dan

    14. Apu

      October 22, 2013 at 12:45 am

      Goodness!! Can't stop looking at this dish!!

      Reply
      • Dan Mikesell

        October 22, 2013 at 6:07 am

        I wish I had "taste-o-vision" since the picture does not do justice to the taste...

    15. Chris

      October 07, 2013 at 12:26 pm

      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.

      Reply

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