Cheesy Potatoes
The best cheesy potatoes recipe that combines tender Russet potatoes with a creamy cheddar sauce and a crispy buttery cornflake topping. This classic casserole is perfect for holidays, potlucks, and family dinners.
Equipment
- 9x13-inch ceramic or glass baking dish - Lightly greased
- Large pot - For boiling potatoes
- Large mixing bowl
- Box Grater or Cheese Grater
- Colander or strainer
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small bowl - For the cornflake topping
- Aluminum foil - Optional, for covering if reheating from cold or to prevent over-browning
Ingredients
- 3 lbs Russet potatoes - 1.36 kg, peeled and cut into ½-inch (1.25 cm) cubes
- 10.5 oz condensed cream of chicken soup - 298 g, one can
- 1 cup sour cream - 240 g, full-fat recommended
- ½ cup unsalted butter - 115 g, divided (6 tbsp for sauce, 2 tbsp for topping)
- 2 cups sharp cheddar cheese - 226 g, shredded and divided (1½ cups for sauce, ½ cup for topping)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt - plus more for boiling water
- ¼ teaspoon black pepper
- 1½ cups cornflakes - 45 g, lightly crushed
- 2 tablespoons fresh chives or green onions - sliced, for garnish (optional)
Optional Variations
- cooked bacon - 6-8 strips, crumbled
- 1 cup diced cooked ham - optional, 1-1½ cups
- 1 fresh jalapeño - 1-2, finely diced, or 2 tbsp pickled jalapeño slices
- 10.5 oz condensed cream of mushroom soup - can substitute for cream of chicken soup
- Colby Jack cheese - substitute for sharp cheddar
- Ritz crackers - crushed, for topping instead of cornflakes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Peel and cut Russet potatoes into ½-inch cubes. Place in a large pot, cover with cold water by 1 inch, add a generous pinch of salt, and bring to a boil. Cook for 12-14 minutes until fork-tender but still firm. Drain and set aside to release steam.
- In a large bowl, combine condensed cream of chicken soup, sour cream, 6 tablespoons melted butter, garlic powder, onion powder, salt, and pepper. Stir until smooth. Add 1½ cups shredded sharp cheddar and mix well.
- Add the drained potatoes to the bowl and gently fold until every cube is coated in sauce. Pour the mixture into the prepared baking dish and spread into an even layer.
- Scatter the remaining ½ cup shredded cheddar over the potato mixture. In a small bowl, toss crushed cornflakes with remaining 2 tablespoons melted butter and sprinkle evenly over the cheese.
- Bake uncovered for 28-35 minutes until top is golden brown and edges are bubbling. If topping browns too quickly, loosely tent with foil. Let rest for 5-10 minutes before serving.
- Garnish with sliced fresh chives or green onions before serving if desired. Scoop and serve warm directly from the dish.
Notes
- Grate your own cheese from a block for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that can prevent proper melting.
- Don't skip boiling the potatoes - this ensures they're fully tender throughout after baking. Undercooked potatoes will remain hard in the center of the casserole.
- Use condensed soup straight from the can without adding water. Adding water will thin out the sauce and ruin the texture.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set, making it easier to scoop clean portions.
- Assemble the casserole completely including the cornflake topping, cover tightly, and refrigerate for up to 48 hours. Add 15-20 minutes to the bake time if baking from cold.
- Substitute crushed Ritz crackers or potato chips for the cornflake topping for a different but equally delicious crunch.
- For a smoky twist, fold in 6-8 strips of crumbled cooked bacon with the potato mixture before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20-30 minutes.
- Freeze the unbaked casserole (without cornflake topping) for up to 2 months. Add fresh topping just before baking.
- To make this dairy-free, substitute the sour cream with dairy-free alternatives and use vegan cheese shreds that melt well.