How to Make Cheesy Potatoes in the Oven

Co-authored by Jessica Gibson

Last Updated: October 25, 2021 References Tested

If you want to make a side dish that everyone will crave, bake cheesy potatoes. Parboil diced potatoes and combine them with a creamy sauce, plenty of cheese, and seasonings. Then bake the classic casserole until it's bubbly. For a faster version, mix frozen hashbrowns with condensed soup and cheese. Top the casserole with cornflakes to give it extra crunch and bake it until it's golden brown.

Ingredients

Homemade Cheesy Potatoes

3 pounds (1.4 kg) of russet potatoes, peeled and cut into 1 in (2.5 cm) pieces
4 tablespoons (56 g) of butter, plus more for the baking dish
1/2 cup (75 g) of diced yellow onion
1 clove garlic, minced
1/4 cup (30 g) of all-purpose flour
¹⁄₂ cup (120 ml) of low-sodium chicken broth
¹⁄₂ cup (120 ml) of whole milk
1 cup (230 g) of sour cream
3 green onions, sliced
1 teaspoon (5.5 g) of kosher salt
2 teaspoons (5 g) of Italian seasoning
1 teaspoon (1 g) of dried rosemary
1/2 teaspoon (1 g) of freshly ground black pepper
1 cup (113 g) of grated colby or cheddar cheese

Makes 6 to 8 servings

Cheesy Hashbrown Casserole

2 lb (0.91 kg) package of frozen shredded hashbrowns
1 10.5-ounce (298 g) can of condensed cheddar cheese soup
1 10.5-ounce (298 g) can of condensed cream of chicken soup
¹⁄₄ cup (59 ml) of milk
1 cup (230 g) of sour cream
1/2 cup (113 g) of butter, melted and divided
1/2 teaspoon (2.5 g) of salt
1/2 teaspoon (1 g) of pepper
1 teaspoon (3 g) of garlic powder
1 teaspoon (3 g) of onion powder
3 cups (339 g) of shredded cheddar cheese
2 cups (50 g) of crushed cornflakes

Makes 10 to 12 servings

Method 1

Method 1 of 2:
Homemade Cheesy Potatoes

1
Dice 3 pounds (1.4 kg) of russet potatoes. Peel the potatoes and place them on a cutting board. Use a chef's knife to cut each potato in half lengthwise. Then lay the halves flat and cut each half into 1 inch (2.5 cm) pieces.^{[1]
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- Dice the potatoes into evenly sized pieces so they bake evenly in the oven.
2
Boil the potatoes for 10 minutes. Put the potatoes into a large pot and fill it 3/4 full of cold water. Set the pot on the stove and turn the burner to high so the water comes to a boil. Then turn the burner down to medium and let the potatoes simmer until they're just tender.^{[2]
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- Avoid overcooking the potatoes since they'll continue to bake in the oven.
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3
Drain and cool the potatoes. Turn off the burner and set a colander in the sink. Carefully pour the potatoes into the colander so the hot water drains into the sink. Leave the potatoes in the colander while you prepare the cheesy sauce.^{[3]
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4
Preheat the oven to 350 °F (177 °C) and grease a baking dish. Spread a little butter or spray cooking spray along the inside and bottom of a 8 in × 11 in (20 cm × 28 cm) baking dish.^{[4]
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- If you don't have an 8 in × 11 in (20 cm × 28 cm) baking dish, use a 3-quart (2.9 liter) baking dish instead.
5
Sauté the onion and garlic for 5 minutes. Melt 4 tablespoons (56 g) of butter in a skillet over medium heat. Chop a yellow onion into small pieces that are about ¹⁄₄ to ¹⁄₂ inch (0.64 to 1.27 cm) in size. Dice enough to get 1/2 cup (75 g) and add it to the skillet. Stir and cook it until it becomes clear and softens a little. Then finely chop 1 clove of garlic and add it to the skillet. Cook it for 1 minute so it becomes fragrant. ^{[5]
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Tip: Don't let the garlic sauté for more than a minute because it can burn quickly.
6
Stir in the flour and cook the roux for 1 to 2 minutes. Add 1/4 cup (30 g) of all-purpose flour to the sautéd onions and stir well. The onions should absorb all of the flour. Continue to stir and cook the roux until it thickens.^{[6]
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- The roux is a starchy paste will help the sauce thicken as it bakes in the oven.
7
Whisk in the broth and milk until the sauce thickens. Slowly pour in ¹⁄₂ cup (120 ml) of low-sodium chicken broth and ¹⁄₂ cup (120 ml) of whole milk while you continue to whisk. Keep whisking and cooking the sauce until it thickens.^{[7]
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- It should take about 5 minutes for the sauce to thicken and finish cooking.
8
Stir in the sour cream, potatoes, onions, cheese, and seasonings. Put the potatoes into a large mixing bowl and add the sauce along with 1 cup (230 g) of sour cream, 1 cup (113 g) of grated colby or cheddar cheese, and 3 sliced green onions. Add these seasonings and stir until the potatoes are coated:^{[8]
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- 1 teaspoon (5.5 g) of kosher salt
- 2 teaspoons (5 g) of Italian seasoning
- 1 teaspoon (1 g) of dried rosemary
- 1/2 teaspoon (1 g) of freshly ground black pepper
9
Spread the mixture in the dish and bake it for 40 to 50 minutes. Put the baking dish in the preheated oven and cook the cheesy potatoes until the sauce bubbles. The top of the potatoes should become golden brown.^{[9]
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- If you're concerned that the top of the casserole is browning too quickly, lay a sheet of aluminum foil over the top so the potatoes can finish baking.
10
Let the potatoes rest for 10 minutes before you serve them. Remove the cheesy potatoes from the oven and set them on the stove to cool a little. Waiting 10 minutes will help the cheesy potatoes firm up a little. Then serve the potatoes with your favorite meal such as pot roast or slow cooker ham.^{[10]
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- Store leftover cheesy potatoes in an airtight container in the refrigerator for up to 3 to 5 days.
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Method 2

Method 2 of 2:
Cheesy Hashbrown Casserole

1
Preheat the oven to 350 °F (177 °C) and grease a baking dish. Get out a 3-quart (2.9 liter) or 9 in × 13 in (23 cm × 33 cm) baking dish and spray the bottom and sides with cooking spray.^{[11]
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- The spray will prevent the casserole from sticking and make it easier to clean the dish.
2
Whisk the soup, milk, sour cream, half the butter, and seasonings. Open a 10.5-ounce (298 g) can of condensed cheddar cheese soup and a 10.5-ounce (298 g) can of condensed cream of chicken soup. Spoon them into a large mixing bowl and add ¹⁄₄ cup (59 ml) of milk, 1 cup (230 g) of sour cream, and 1/4 cup (56 g) of the butter. Whisk the mixture along with these spices until it's smooth:^{[12]
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- 1/2 teaspoon (2.5 g) of salt
- 1/2 teaspoon (1 g) of pepper
- 1 teaspoon (3 g) of garlic powder
- 1 teaspoon (3 g) of onion powder
3
Mix in the hashbrowns and cheddar cheese. Open a 2 lb (0.91 kg) package of frozen shredded hashbrowns and add it to the bowl. Stir in 3 cups (339 g) of shredded cheddar cheese until the hashbrowns are coated in the cheesy mixture. ^{[13]
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Tip: Substitute your favorite cheese for a different flavor. Try pepper-jack, mozzarella, or colby.
4
Spread the cheesy hash brown mixture in the baking dish. Use the back of a spoon to ensure that the mixture is level in the dish. At this point, you can bake the casserole or add an optional crunchy topping.^{[14]
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5
Scatter buttered cornflakes if you'd like a crispy topping. To add extra crunch to the cheesy hashbrowns, stir 2 cups (50 g) of crushed cornflakes with the remaining 1/4 cup (56 g) of melted butter. Scatter the buttered cornflakes over the hash brown mixture.^{[15]
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- If you don't have cornflakes, substitute panko breadcrumbs or crushed saltines.
6
Bake the cheesy hashbrown casserole for 40 to 45 minutes. Put the casserole in the preheated oven and bake it until the top is golden brown and the hashbrowns are hot throughout. The potatoes should bubble a little once they've finished cooking.^{[16]
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- If the cornflake topping is browning too quickly, lay a sheet of aluminum foil over the casserole as it bakes.
7
Let the casserole rest for 5 minutes before serving. Carefully remove the cheesy hashbrown casserole from the oven and set it on a wire rack to cool for 5 minutes. This will help the cheese firm up a little so it's easier to dish up. Consider serving the casserole as part of a brunch buffet or along with ham and a green salad.
- Refrigerate the leftover cheesy hashbrowns in an airtight container for up to 3 to 5 days.
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