Cheesy Potatoes: Whether you’re looking for a simple side dish for weeknight dinner or a classic to serve alongside oven roasted turkey on Thanksgiving day, this Cheesy Potato Casserole fits the bill! Made with diced potatoes and a made from scratch cheese sauce, these rich and creamy potatoes are always a crowd pleaser.
I used to think of cheesy potatoes as a holiday-only side dish. Growing up, we always had some form of cheesy potato casserole (whether it was made with hash browns or covered in cornflakes) for special occasions, but we rarely ate them other times of year.
Typically, my mom was The Keeper of the Cheesy Potato Casserole, but now that I’ve learned how easy it is to make, I might be willing to let her pass the baton. Besides, cheesy potatoes are far too delicious to only be eaten 2 or 3 times a year! Move over Creamy Mashed Potatoes, these are going to become a dinner staple!
How do you make cheesy potatoes from scratch?
Cheesy Potato Casserole is made with 3 main components:
- Cooked diced potatoes– I prefer to use a thin skinned potato like Yukon gold, because they don’t need to be peeled. But feel free to use whatever you prefer!
- Want to save time? Sub the raw potatoes for a bag of frozen hashbrowns!
- Cheese sauce– A lot of cheesy potato casserole recipes use condensed soups, but I really appreciate the flavor of a homemade cheese sauce. Luckily, it’s easy to make cheese sauce from scratch (more on that below)!
- Shredded cheese– This casserole has cheese both in the sauce and on top (because WHY NOT??) The best part about making cheesy potatoes from scratch is you can mix up the cheeses based on your tastes!
- Use sharp cheddar for classic cheesy potatoes.
- Use 1/2 pepper jack cheese to give the casserole a kick.
- Go fancy and add shredded Gruyere!
How to Make Cheese Sauce from Scratch for Casseroles and More
This cheese sauce is similar to a roux, which is the foundation of many creamy sauces, including the ones in Creamy Mac and Cheese, Buffalo Mac and Cheese, Broccoli Cheese Casserole, Homemade Gravy, and Chicken Pot Pie.
- To make the cheese sauce, bring butter and chicken broth to a boil in a sauce pan.
- Meanwhile, whisk together milk, flour, garlic powder, and onion powder.
- Slowly pour the milk mixture into the boiling broth, and continue to cook, whisking constantly until the sauce is thickened. Adjust seasonings to suit your tastes.
- At this point, you’ll have a rich, creamy, white sauce, but we’re making cheesy potatoes after all, so we’ll need to add some cheese! Remove the mixture from heat, sprinkle in the cheese and add a cup of sour cream for some lovely tang and richness. Stir until the cheese is melted, and your sauce is ready!
From there, all you need to do is stir the sauce together with the cooked potatoes and green onions, pour them in a dish, cover with cheese, and bake until golden brown and bubbly!
Can you make cheesy potato casserole ahead of time?
This recipe is GREAT for making ahead of time! The assembled casserole will keep in the fridge for up to 3 days. When you’re ready, pop the dish in the oven and bake as usual!
- Tip: Put the refrigerated casserole dish in the oven while it preheats to prevent extreme temperature changes.
What to Pair With Cheesy Potatoes
This is one of our favorite side dishes, both for the holidays and for everyday dinners. For casual meals at home, pair cheesy potato casserole with Mini Meatloaf, Slow Cooker Shredded Beef, Air Fryer Chicken Thighs, or Skillet Pork Chops with Tomato Pan Sauce .
- 3 lbs. Yukon Gold potatoes, chopped
- 1/4 cup salted butter
- 2/3 cup chicken broth
- 1/3 cup milk
- 3 Tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup sour cream
- 3 cups sharp cheddar cheese, divided
- 3 green onions, chopped
- Salt and pepper, to taste
- Preheat oven to 375 degrees and grease a 9 x 13 inch baking dish.
- Add the potatoes to a large pot of cold water. Bring the mixture to a boil and cook for 10-12 minutes or until fork tender., then drain and add to the baking dish
- Meanwhile, 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. Season to taste with salt and pepper.
- Lower the heat and 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.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 452Total Fat: 26gCholesterol: 73mgSodium: 401mgCarbohydrates: 38gFiber: 5gSugar: 3gProtein: 16g