Easy Cheesy Potatoes
The Story Behind These Easy Cheesy Potatoes (and a Tangent About That Time I Burned Them)
If you’ve ever stood over a bubbling casserole dish, praying the top goes golden (but not too brown), then you’ve probably made some version of these easy cheesy potatoes. I came across this recipe one winter’s evening—hungry, weary, and just craving something unapologetically cheesy. Actually, the first time I tried it, I burnt the edges while getting distracted by a rather ridiculous episode of The Great British Bake Off. Trust me though, when they’re done just right, all is forgiven (including your less-than-perfect focus!).
And here’s a wee confession: Sometimes I make these just for myself, though I pretend it’s “for the family.” My kids, of course, know better.
Why You’ll Really Love This Recipe
I tend to whip this up whenever people pop by unannounced or when I’ve got a random bag of potatoes staring me down, daring me to make something other than fries. My family goes a bit mad for this—like, scraping-the-pan crazy. Sometimes I make it ahead, then get a bit grumpy when folks want seconds before I’ve even stashed some away for lunch.
(And if you’re like me and have a tendency to overthink things, don’t. This is one of those “just trust the process” dishes.)
The Stuff You’ll Need (and What I Sometimes Swap)
- 6 medium potatoes (I usually go for Yukon Gold, but russets work fine too; Grandma swore by Maris Piper, but, honestly, any trusty spud will do.)
- 1 can cream of chicken soup (Or cream of mushroom, if that’s what you’ve got. I once tried celery soup by accident and it actually wasn’t bad—surprisingly savory!)
- 1 cup sour cream (Greek yogurt works in a pinch, or that half-used tub of crème fraîche you’ve forgotten in the fridge, no judgment!)
- 2 cups shredded cheese (Cheddar is the old faithful, but Monterey Jack or Colby are fab, too. I’ve even tossed in pre-shredded taco mix before.)
- 3 spring onions, chopped (Or one regular onion, sautéed. Red onion gives a bit more zip. Up to you.)
- Salt and black pepper—to taste (I’ve occasionally forgotten these. The cheese covers a multitude of sins, but still, try and remember.)
- 1/2 teaspoon garlic powder (Optional, but yum.)
- A generous handful of crushed cornflakes or breadcrumbs (This is honestly optional, but it makes the topping all lovely and crunchy. Panko is great if you have it. No cornflakes? Skip it, it’s still good.)
- About 3 tablespoons butter (melted)
How I Throw This Together (With a Side of Rambles)
- Prep the potatoes — Peel (or don’t, I’ve been lazy before) and chop the potatoes into smallish cubes, about the size of, well, those little casino game dice. Boil in salted water until just fork-tender, around 8-10 minutes. Don’t overdo it; otherwise, they get mushy in the oven. This is probably the fussiest part.
- Stir the goodness — In a huge mixing bowl, sling in your cream of chicken soup, sour cream, half the shredded cheese, onions, and seasoning. Give a pretty enthusiastic stir. (Cue sneaking a taste. It’s practically the cook’s right.)
- Assemble — Dump your drained potatoes in and gently fold. Try not to mash them into oblivion. Pour the lot into a buttered 9×13” baking dish. It’s going to look messy, but don’t sweat it.
- Add that cheesy topping — Scatter the rest of the cheese over, then toss the crushed cornflakes or breadcrumbs with the melted butter and scatter on top. If you go heavy with the topping, it gets super crisp and those bits might even get a bit more color than you’d expect (not a bad thing in my book).
- Bake — Pop in a 180°C (350°F, or “a medium-hot oven,” as my mum says) for about 30-35 minutes, until everything looks golden and bubbly. I always check after 25 minutes or so, because my oven runs hot; yours might be less temperamental. Don’t worry if it smells like “cheese city” in your kitchen—it’s supposed to.
- Serve and enjoy — Let it cool for five minutes (honestly, who has that patience?), then tuck in!
Notes from Many, Many Attempts (and a Mishap or Two)
- If you’re out of sour cream, I’ve swapped in mayonnaise before—pretty tasty, actually, but a bit richer. Not for the faint of heart!
- Letting it sit a bit before serving does help it firm up, but if you love it gooey (as I do) then grab your fork as soon as it’s out the oven.
- One time I forgot to defrost the potatoes and used them frozen. It came out a tad watery, but still edible.
Variations I’ve Tried (and One Epic Fail)
- For a Tex-Mex twist, toss in a can of diced green chilies and swap the cheese for pepper jack. My eldest says it’s “possibly the best version yet.”
- Bacon bits? Oh yes, just sprinkle on top with the cheese. I wouldn’t bother with turkey bacon; it just doesn’t crisp up right.
- Once I tried mixing in broccoli—looked gorgeous, but the kids staged a revolt. So…your mileage may vary!
Equipment (Nothing Too Fancy, Scouts Honor)
If you haven’t got a classic ceramic baking dish, I’ve used a plain roasting tin before. No potato masher? Bash ‘em with the back of a wooden spoon. Even tin foil can stand in for a dish cover—done it plenty of times.
How to Store These (If There’s Any Left)
Keep leftovers in a sealed container in the fridge. They’ll last about 3 days. Actually, I think it’s even nicer the next afternoon—give it a quick blast in the microwave or let it crisp up again in a frypan. Though, honestly, in my house it rarely lasts more than a day.
How We Like to Serve It Around Here
This is strictly family style—big spoon, straight from the dish if no one’s looking. I sometimes sprinkle chives on top when I’m feeling fancy; my uncle likes to add a good dollop of ketchup (don’t ask, it’s a northern thing). Paired with roast chicken or a crispy salad—it’s kind of the ultimate “can’t-be-bothered” side.
Stuff I’ve Learned (Sometimes the Hard Way)
- Don’t rush the bake, even if you’re starving. I once tried bumping the heat up and wound up with rubbery edges and a soggy middle. Lesson learned.
- If you pile on too much cheese (is that possible?), sometimes the middle gets a bit soupy; just give it more time uncovered.
- Cover if it’s browning too fast, so you don’t end up with a charcoal-topped disaster (yep, that happened…once!)
FAQ Time – Real Questions I’ve Heard
Can I use frozen hashbrowns instead of fresh potatoes?
Oh for sure! Just thaw them first, and drain off any excess water. Actually, that’s a major shortcut I use when I’m short on time or just, you know, feeling lazy.
Is this gluten free?
If you swap the soup for a gluten-free version and use GF crumbs up top, you’re golden. I recommend checking this blog for heaps of GF product recs.
What cheese works best?
All sorts! Cheddar is the classic, but honestly, anything that melts cheesy and stringy will work. For more melty cheese breakdowns check out this Serious Eats article.
Can you make this ahead?
Yup—just assemble, cover tightly, and pop in the fridge until ready to bake. It’ll probably need 5-10 minutes extra in the oven if it’s coming straight from the chill.
Leftovers—reheat them or eat them cold?
I’m a microwave person for day-old cheesy potatoes, but my neighbor swears cold is the way to go. To each their own!
And now, because I got caught up rambling (again), here’s a quick extra tip: If you find yourself eating these Easy Cheesy Potatoes straight from the fridge at 2am, you’re in very good company.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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2In a large bowl, combine the diced potatoes, shredded cheddar cheese, sour cream, condensed cream of chicken soup, melted butter, garlic powder, salt, and black pepper.
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3Stir all ingredients together until well mixed, then transfer the mixture into the prepared baking dish.
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4Cover the dish with aluminum foil and bake for 35 minutes.
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5Remove foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
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6Let cool for 5 minutes before serving. Garnish with chopped fresh chives, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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