Dive into this delicious Cheesy Potato Casserole, an indulgent dish that’s irresistibly creamy and slightly crunchy on top. It makes the perfect comforting side for your table.
I’ve said it before, and I’ll say it again: cheesy potatoes hold a unique power in this world in that they can make any bad thing better. Rough week at work? Boss won’t get off your case? Co-workers irritating your already-frazzled mental state? Did that car battery you’ve never replaced finally kick the bucket? I totally get it. Let’s get you a plate of cheesy potatoes. Virtually any potato-and-cheese dish will work here, such as cheese fries, cheesy hash browns, or a cheesy potato casserole.
There are many variations of a cheesy potato casserole, but we all have our favorites, and I certainly have mine. My perfect potato casserole is a cheesy mix of sliced potatoes (not cubed), cream of chicken soup, the tart kick of sour cream for a loaded baked potato flavor, and a nice crunch on top.
I present to you my cheesy potato casserole recipe. It’s got melty cheddar, and it’s layered between just-thick-enough slices of potato speckled with bright spring onions. Adorning the mixture is a signature crunchy topping made with cornflakes cereal and salted butter. If you have a problem that this casserole can’t solve, please reach out to me and I’ll convince you otherwise.
Flavor variations of cheesy potato casserole
There’s not a ton of skill involved in building this casserole, thankfully. It comes together pretty easily and quickly, and you don’t need anything extra to make it perfect. That said, there’s a world of possibilities if you want to dress it up a bit!
- Add some aromatic flavor: For extra flavor, sprinkle some garlic powder or onion powder into the sour cream mixture.
- Make it extra cheesy: Go all-out on the cheese and add some grated Parmesan to the cornflakes and butter.
- Go big with bacon: Add cooked and crumbled bacon bits to the casserole for that loaded baked potato flavor.
How do I store leftovers?
Let your casserole cool completely, then store it in an airtight container and put it in the fridge, where it will keep for up to 3 days. You can also freeze it in portions for up to 3 months in freezer-safe bags for easy meal prep! Let it thaw in the fridge overnight before reheating. To warm it up again, pop it in the oven (preheated to 350°F) for about 15-20 minutes or until it’s hot and bubbly.
Serving suggestions
This creamy, cheesy casserole pairs perfectly with any substantial main dish. Think Juicy London Broil, this One-Pan Roasted Chicken And Vegetables, or baked fish, like my Salmon in Parchment Paper. This is a rich potato side, so don’t forget to adorn your table with a veggie to complement it! I love this Healthy Brussels Sprout Salad or some juicy Grilled Corn In The Husk on the side for a pop of color and balance.
Cheesy Potato Casserole
Ingredients
- 4 large potatoes 30 ounces
- 2 cups sour cream
- 1 cup cream of chicken soup
- 2 cups cheddar cheese shredded
- ½ cup spring onions finely sliced
- Salt and pepper to taste
- ¼ cup salted butter melted
- 2½ cups cornflakes cereal
Instructions
- Preheat the oven to 350°F and spray a large casserole dish with cooking spray. Peel the potatoes and slice them into ¼-inch wheels.
- Mix the sour cream, chicken soup, cheddar cheese, and spring onions together in a large bowl. Season with salt and pepper to taste. Add the sliced potatoes and stir until all the potatoes are coated.
- Pack the potato mixture into the sprayed casserole dish.
- In a separate bowl, mix the melted butter with the cornflakes until well-coated. Layer the buttered cereal on top of the potato mixture. Bake in the oven for 1 hour or until the potatoes are cooked through.
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