Getting your recipe ready...

Cheesy potato casserole

Name: Cheesy potato casserole
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds potatoes, peeled and cut into small cubes, fully cooked and patted dry with paper towels; 2 cans (10.5 oz each) cream of chicken soup, preferably low-sodium variety; 16 ounces sour cream, full-fat for best results and creamiest texture; 1 large yellow onion, finely diced and sauted until translucent; 3 cups sharp cheddar cheese, freshly grated and divided for layering; 1 cup Colby Jack cheese, freshly grated for extra flavor depth; 1/2 cup unsalted butter, melted and slightly cooled; 2 teaspoons garlic powder for enhanced savory flavor; 1 teaspoon onion powder to complement the fresh onions; 2 teaspoons kosher salt, or to taste; 1 teaspoon freshly ground black pepper; 2 cups crispy corn flakes, lightly crushed for topping; 1/4 cup fresh chives, finely chopped for garnish

4.8/5

10 reviews

75min Total Time

8 people Servings

Easy Difficulty

Budget Cost

385 kcal Calories

Potatoes living their best cheesy life.

Video

Note: This video is from YouTube and does not belong to us. All rights go to its original creator. Watch on YouTube

Ingredients

Click an ingredient to check it off or add it to your shopping list!

poke

Patate

Khizo

2 pounds potatoes, peeled and cut into small cubes, fully cooked and patted dry with paper towels
2 cans (10.5 oz each) cream of chicken soup, preferably low-sodium variety
16 ounces sour cream, full-fat for best results and creamiest texture
1 large yellow onion, finely diced and sauted until translucent
3 cups sharp cheddar cheese, freshly grated and divided for layering
1 cup Colby Jack cheese, freshly grated for extra flavor depth
1/2 cup unsalted butter, melted and slightly cooled
2 teaspoons garlic powder for enhanced savory flavor
1 teaspoon onion powder to complement the fresh onions
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 cups crispy corn flakes, lightly crushed for topping
1/4 cup fresh chives, finely chopped for garnish

Instructions

Begin by preheating your oven to 350F (175C) and position the rack in the center for optimal heat distribution

Generously grease a 9x13 inch baking dish with butter or cooking spray, ensuring complete coverage

In a large mixing bowl, combine the cooked diced potatoes, cream of chicken soup, and sour cream until well blended

Fold in the sauted onions, 2 cups of the sharp cheddar cheese, and all of the Colby Jack cheese gently

Add the melted butter, garlic powder, onion powder, salt, and pepper, stirring until everything is evenly distributed

Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula

Top with the remaining cup of sharp cheddar cheese and the crushed corn flakes

Cover the dish with aluminum foil and bake for 45 minutes

Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy

Allow the casserole to rest for 10 minutes before garnishing with fresh chives and serving

Kitchen Tools

9x13 inch baking dish, preferably ceramic or glass
Large mixing bowl for combining ingredients
Box grater for fresh cheese grating
Measuring cups and spoons for precise portions
Rubber spatula for even spreading

Chef's Tips

Make sure the cooked diced potatoes are well drained and patted dry to prevent excess moisture in the final dish

Use room temperature ingredients for more even mixing and better texture results

Grate cheese fresh from the block for superior melting properties and flavor

Let the casserole rest after baking to achieve perfect serving consistency

Troubleshooting

If too watery, extend baking time by 10-15 minutes uncovered

If top browns too quickly, cover with foil until fully heated through

If texture is gummy, ensure the cooked diced potatoes were properly drained and patted dry

If cheese isn't melting properly, try using freshly grated cheese next time

Recipe Variations

Add diced ham or crumbled bacon for a heartier main dish version

Include diced jalapeos and Mexican cheese blend for a spicy Southwest variation

Mix in broccoli florets and diced red peppers for a veggie-loaded option

Top with French fried onions instead of corn flakes for a different crunch

Healthy Alternatives

Use low-fat sour cream and reduced-fat cheese to decrease overall calorie content

Substitute cream of chicken soup with cream of mushroom soup for a vegetarian version

Add finely diced vegetables like carrots and celery for extra nutrition

Use whole grain corn flakes for added fiber and nutrients

Serving Suggestions

Serve with a fresh garden salad dressed with light vinaigrette for balance

Pair with steamed green beans or roasted Brussels sprouts for added vegetables

Offer with grilled chicken breast for extra protein

Include warm dinner rolls or crusty bread for a complete meal

Nutrition Facts

385

Calories

15g

Protein

35g

Carbs

22g

Fat

Fiber

Sugar

780mg

Sodium

65mg

Cholesterol

Dietary Info

Can be adapted for vegetarian diets by using cream of mushroom soup

Gluten-free possible with certified gluten-free corn flakes

Not suitable for vegan diets without significant modifications

High in calcium and protein from dairy ingredients

Garnish Ideas

Sprinkle with fresh chives or green onions for color and flavor

Add a dollop of sour cream on each serving

Dust with paprika for added color and subtle smoky flavor

Top with extra shredded cheese just before serving

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days

Freeze portions in freezer-safe containers for up to 2 months

Thaw frozen portions overnight in the refrigerator before reheating

Reheat in a 325F oven until warmed through, avoiding microwave use

Leftover Ideas

Use leftover portions for breakfast with a fried egg on top

Create a unique sandwich filling with additional cheese

Reheat in the oven at 325F until hot throughout

Mix into scrambled eggs for a hearty breakfast hash

Common Mistakes to Avoid

Not draining and drying the cooked diced potatoes thoroughly before using

Using pre-shredded cheese which contains anti-caking agents that prevent proper melting

Skipping the resting period after baking which can result in a runny consistency

Over-crushing the corn flake topping which can make it too powdery

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble up to 24 hours in advance and refrigerate before baking

Can I use fresh potatoes instead of frozen?

Yes, but they should be grated and soaked in cold water, then dried thoroughly

How do I prevent the casserole from being watery?

Ensure hash browns are completely thawed and dried, and don't skip the resting period

Can I freeze this casserole?

Yes, it freezes well for up to 2 months when properly wrapped

What's the best cheese to use?

Sharp cheddar provides the best flavor, but any good melting cheese will work

How do I know when it's done?

The top should be golden brown and the center should be hot and bubbly

Can I double this recipe?

Yes, use two baking dishes or one larger dish and increase cooking time by 15-20 minutes

Reviews

Sarah M.

Feb 28, 2026

This potato casserole is absolutely incredible! The perfect combination of creamy and crunchy.

Michael B.

Mar 7, 2026

Great recipe but I added extra cheese and it was even better.

Linda P.

Feb 21, 2026

Just like my grandmother used to make. Pure comfort food perfection!

Robert K.

Mar 10, 2026

Solid recipe that's become a regular at our family gatherings.

Jennifer T.

Feb 25, 2026

Good base recipe but needed more seasoning for our taste.

David W.

Mar 18, 2026

The best potato casserole I've ever made! Everyone wanted seconds.

Emma C.

Mar 16, 2026

Really enjoyed this! The corn flake topping adds such nice texture.

Thomas H.

Mar 11, 2026

Perfect potluck dish! Always gets rave reviews.

Rachel N.