Our favorite side dish. No special family meal is complete without this delicious old-fashioned cheese potato casserole. Just follow these easy step by step photo instructions.
Editor’s Note: Originally published October 5, 2013. This post has been expanded with more information for you, and the photos are updated. 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.
This is another old family recipe that was to be one of the first posted on the blog, but somehow it just didn’t make it early on.
Ultra tasty, everyday simple but company good. A great side dish for BBQ, ham or almost anything else.
Cheesy potato casserole has been a standard on holiday table for 35 plus years and is a recipe everyone must have. It is that good.
My wife has declared this as part of her absolute favorite meal. Combined with my Easiest Oven Baked Kansas City BBQ Beef Brisket and you have her in heaven.
Pro Tips: Recipe Notes for Cheesy Potato Casserole:
This is similar to recipes called Funeral Potatoes or Crack Potatoes. Think of this as the original version.
Almost all the newer versions use frozen potatoes. Please, please, please don’t do that. Cooking your potatoes will take this recipe from good to fight over the leftovers great.
Boil some potatoes. Shred. Mix with sour cream, cheddar cheese, chopped green onion, salt, and pepper. Bake. Sometimes the simple ones are the best.
I really don’t like frozen potatoes of any type here. There are definite taste and texture issues. It is ok with frozen, but it is fantastic with cooking your own potatoes.
We usually use Russet potatoes, but any potato type will do.
You can try to make it a bit healthier by using lower fat ingredients. There is little change with the lower fat sour cream, but low-fat cheese just does not cut it here.
I do have a lower carb version with cauliflower replacing the potatoes if you want. Cheesy Cauliflower Casserole
If you want to be lazy, try my crockpot edition that uses raw potatoes. Crock Pot Cheesy Potatoes from Raw Potatoes
To make it more of a crack or rebaked potato casserole, add bacon.
I always make this as written which is cooking for leftovers which are oh so good. An easy recipe to cut in half from the current version (but why would you do that?)
In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
Scrub 6 medium potatoes. I always use Russet, but others should do. Poke each potato a few times with a fork. This will help them not “explode” in the pot. They may still split some but not as bad.
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 some due to the potatoes.
Remove from the water and place in 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.
Clean and slice six green onions. To the potatoes add 2 cups sour cream, 2 cups sharp cheddar cheese shredded, one teaspoon salt, 1/2 teaspoon pepper and the green onions.
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.
Preheat oven to 350 convection (375 conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.
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Originally Published October 5, 2013