Cheesy potatoes are the ultimate comfort food side dish. Yukon gold potatoes are baked in a rich, from-scratch cheese sauce until creamy, golden, and bubbling. Whether it’s a holiday dinner, a potluck, or a weeknight meal, this cheesy potato casserole always brings people back for seconds.
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Why You’ll Love These Cheesy Potatoes
Cheesy potatoes hold a special place in my heart. Growing up, this dish was reserved for holidays, and my mom was the Keeper of the Cheesy Potato Casserole. Every Easter and Christmas, she made a version with hashbrowns or cornflakes, and it was the first pan scraped clean at family gatherings. Once I realized how simple it is to make a creamy cheese sauce from scratch, I stopped waiting for special occasions. These potatoes are too delicious to enjoy only once or twice a year.
The turning point for this recipe came when I ditched canned soup in favor of a homemade sauce. Butter, broth, milk, and flour whisk together into a silky base that melts into sour cream and sharp cheddar. The result is richer and fresher than anything from a can, and it turns an ordinary pan of potatoes into a dish you’ll crave year-round.
If you’re planning for the holidays, these can be assembled a day in advance, saving precious oven space. And if you’re making them for a simple family dinner, you’ll love how easy they are to prepare ahead of time. For another potato side, try my herbed potatoes Anna, or pair these cheesy potatoes with simple garlic and herb roasted turkey for the ultimate holiday plate. If casseroles are your love language, my green bean tater tot casserole is another family favorite.
And if mashed potatoes are more your style, check out my crock pot sour cream and chive mashed potatoes.
CourtneyIngredients You’ll Need + Substitution Options
- Yukon gold potatoes: These hold their shape and stay creamy. Their thin skins mean no peeling is necessary.
- Butter: Provides richness and is the base of the cheese sauce. Salted or unsalted butter can be used, just remember to season the sauce to taste.
- Chicken broth: Adds savory depth. Swap with vegetable broth for a vegetarian option.
- Milk: Whole or 2 percent milk keeps the sauce creamy. Avoid skim or non-dairy alternatives.
- Flour, garlic powder, onion powder: Thickens the sauce and builds flavor.
- Sour cream: Brings tang and creaminess. Full-fat Greek yogurt can work in a pinch.
- Sharp cheddar cheese: Melts into a bold, classic flavor. You can experiment with half Gruyere for a fancy twist or add pepper jack for heat.
- Green onions: Add color and freshness on top.
This recipe stands out from scalloped potatoes or au gratin potatoes because the potatoes are diced and mixed with the cheese sauce rather than layered. It’s closer to a cheesy potato bake or even a homemade version of funeral potatoes, but without the canned soup shortcut.
How to Make Cheesy Potatoes from Scratch
Step 1: Boil the potatoes. Place diced Yukon golds in a pot of cold salted water and bring to a boil. Cook until fork-tender, then drain and add to a greased casserole dish.
Step 2: Make the cheese sauce. In a saucepan, bring butter and chicken broth to a boil. In a separate cup, whisk together milk, flour, garlic powder, and onion powder. Slowly pour the milk mixture into the boiling broth, whisking constantly until thickened. Season with salt and pepper to taste.
Step 3: Add the cheese and sour cream. Remove the pan from heat and stir in sour cream and half the cheddar cheese until melted and smooth.
Step 4: Assemble and bake. Pour the sauce over the potatoes, mixing gently. Top with the remaining cheese and most of the green onions. Bake at 375°F for about 20 minutes, until bubbly and golden. Sprinkle the last bit of green onion before serving.
Tips for Success
- Salt the potato water. Just like pasta, potatoes need to be seasoned as they cook.
- Start with cold water so the potatoes cook evenly inside and out.
- Don’t overcook. You want fork tender potatoes, not mushy ones.
- Watch the cheese sauce closely. It thickens quickly. Remove from heat as soon as it coats the back of a spoon.
- For a crisp topping: Add seasoned breadcrumbs or cornflakes before baking.
Storage, Freezer, and Make-Ahead Notes
- Make Ahead: Assemble up to 24 hours in advance. Cover and refrigerate until ready to bake.
- Storage: Leftovers keep in the fridge for up to 5 days.
- Reheat: Warm in the oven or reheat in a skillet with butter for crispy edges.
- Freeze: Freeze baked or unbaked cheesy potatoes for up to 3 months. Thaw overnight in the fridge or bake directly from frozen, covering for the first 30 minutes, and adding 20-30 minutes to the total cooking time.
What to Serve With Cheesy Potatoes
Cheesy potatoes pair beautifully with roasted meats, making them a holiday staple. Serve them with roasted turkey, orange glazed ham, or easy prime rib roast.
For a weeknight dinner, they’re just as good alongside cheesy mini meatloaf, air fryer pork chops, or grilled Italian chicken. Add a fresh vegetable like balsamic green beans and mushrooms, carrot saute, or a garden salad for balance.
Recipe FAQs
Yes, assemble the casserole up to a day in advance, cover, and refrigerate until baking.
Yes, thawed frozen diced potatoes or hashbrowns can be used. The texture will be slightly different but still delicious.
Sharp cheddar delivers the boldest flavor, but mixing in Gruyere, Colby Jack, or pepper jack can add variety.
Yes, freeze baked or unbaked cheesy potatoes for up to 3 months. Thaw before baking or reheating.
More Delicious Potato Recipes
- Lemon Rosemary Melting Potatoes
- Maple Roasted Sweet Potatoes
- Air Fryer Potatoes
- Twice Baked Chili Cheese Potatoes
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Easy Cheesy Potatoes
Ingredients
- 1 Tablespoon Morton’s Kosher salt *see note
- 3 lbs. Yukon Gold potatoes (chopped into 1/2 inch cubes)
- 1/4 cup salted butter
- 2/3 cup low sodium chicken broth
- 1/3 cup milk (whole or 2%)
- 3 Tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup full fat sour cream
- 3 cups sharp cheddar cheese (divided)
- Salt and pepper (to taste)
- 3 green onions (chopped)
Instructions
- Preheat oven to 375 degrees and grease a 9 x 13 inch baking dish.
- Add the potatoes to a large pot of cold water salted with the tablespoon of Kosher salt. Bring the mixture to a boil and cook for 7-10 minutes or until fork tender, then drain and add to the baking dish.
- Bring the chicken broth and butter to a boil in a medium sauce pan.
- In a measuring cup, whisk together the milk, flour, garlic powder, and onion powder. Pour the milk mixture into the boiling broth and continue to cook, whisking constantly, until the mixture is thickened and coats the back of a spoon. Lower the heat and season to taste with salt and pepper.
- Stir in sour cream and 1 1/2 cups of the cheddar until melted.
- Pour the sauce over the potatoes along with most of the green onions. Top with remaining 1 1/2 cups cheese. Bake for 20 minutes or until cheese is browned and mixture is bubbly. Top with the remaining green onions before serving.
Notes
- Just like salting pasta water, salting your potato water will infuse the potatoes themselves with good flavor, instead of just covering a somewhat bland potato with cheese sauce.
- Salted or unsalted butter can be used for this recipe.
- Substitute veggie broth to make the casserole vegetarian.
- Gluten free 1 to 1 flour can be substituted for all purpose to make the dish gluten free.
- Feel free to sub half the cheese for a different flavor (colby jack, pepper jack, gruyere, etc).
- To make ahead of time, assemble the casserole, cover, and store in the fridge until ready to bake. Bake as usual whenever you're ready. (I recommend baking within 24 hours).
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