Ultimate Cheesy Potato Casserole + Video
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Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! One of our most popular casserole recipes, this easy potato and cheese casserole is a keeper!!
Cheesy Potato Casserole
I’ve been on a casserole kick lately so I wanted to share some of my favorite cheesy casserole recipes!
Also known as funeral potatoes, this cheesy potato casserole is rich, creamy, and packed with ooey gooey cheese.
Potatoes Au Gratin are another family favorite year-round, but my Tater Tot Casserole with veggies makes a complete meal.
Need a breakfast option? Choose from overnight recipes featuring veggies, ham, and biscuits, or this sourdough and sausage bake with plenty of sweet heat!
Recipe Video
To see us make this recipe for cheesy potatoes casserole from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Red Potatoes – Far less starchy than Russet, these become soft and fluffy and not at all gluey.
Your best substitute would be Yukon Gold, though they’ll have a lighter, more buttery flavor.
To save time, you can use frozen hash brown potatoes. Just be sure to thaw them first! - Bacon – Choose thick-cut strips so the pieces don’t get lost in the mix!
Cook and crumble this ahead of time — I like to use the oven or air fryer — and be sure to drain off any excess grease. - Sour Cream – Adds a little tang to cut through all the savory flavors and helps make everything extra creamy. Plain Greek yogurt is a good alternative.
- Cheese – Use cream cheese, mild cheddar, and Colby Jack in this potato and cheese casserole to create a creamy sauce for the spuds.
You can also experiment with what you have on hand — as long as you grate it yourself and it melts smoothly for the proper consistency - Scallions – Also known as green onions, chop just the green part to sprinkle over baked cheesy potatoes casserole along with reserved bacon pieces.
Tips and Tricks to Make the Perfect Cheesy Potatoes Casserole
- Use the right size pan.
You’ll need enough room to stir everything towards the end without it spilling over the edges.
A wider and shallower pan is better than something super deep. If the casserole is too dense, the center won’t cook through before the edges start to burn.
- Bake covered first.
Aluminum foil will trap heat and create steam, helping the potatoes to cook evenly and all the way through.
Remove the foil during the last 15 minutes of baking so the top can get nice and crispy.
- Add more cheese!
When you remove the foil, give everything a stir before adding the rest of the cheese — Colby Jack, in this case.
Some of it will melt down into the cracks and crevices while the rest forms a deliciously gooey and crispy crust to the casserole.
Prep Ahead
- Cook and crumble bacon
- Shred cheese
- Wash and dice potatoes
- Preheat oven to 400°F
- Grease baking dish
Kitchen Tools You Will Need
- Baking Dish – I use a 10×6-inch dish for this cheesy potato casserole recipe, but you can get away with an 11×7 Baking Dish as well.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
There’s enough going on in this cheesy potato casserole to serve up a scoop for a simple meal. Add a green salad if you’d like, and call it good!
But it’s also a wonderful side dish for potluck gatherings or holidays.
Pair it with Orange Honey Glazed Ham or my hearty beef pot roast, and your guests will be begging for the recipes!
Best Toppings for Potato and Cheese Casserole
When I make this cheesy potato casserole, I top it with shredded cheese.
But if you prefer a crunchy topping, you can try any of these options mixed with a little bit of melted butter! Sprinkle it on before the dish goes into the oven.
- Lightly Crushed Corn Flakes
- Crushed Ritz or Saltine Crackers
- French Fried Onions
- Crushed Pretzels
- Panko Breadcrumbs
Storing and Reheating Leftovers
Cover the dish tightly or seal with a lid, then store in the refrigerator for 3-4 days.
To reheat cheesy potatoes casserole, cover the top of the pan with aluminum foil so that it doesn’t burn.
Bake it at 300°F for about 15 minutes, adjusting the timing based on how much is left in the pan. Or, warm individual servings in the microwave.
Cheesy Potato Casserole Recipe FAQ
You bet! Prepare this recipe for cheesy potatoes casserole as directed, then cover the dish tightly with aluminum foil. Refrigerate it for 1 to 2 days.
When you’re ready to serve, let the casserole dish come to room temperature on the counter while the oven preheats.
Then, bake as directed in the recipe. If it still seems a bit cold, pop it back in for 5-10 minutes and check again.
If you’re going to start with fresh potatoes, red potatoes are the best.
They have smooth, red skin that doesn’t need to be peeled first, and they add a nice buttery flavor to any cheesy potato bake.
If you prefer to use a white potato, look for an Irish potato. It has thinner skin than many other types of white potatoes, and it holds up well during longer cooking times.
Yes, as it’s really a personal preference. The classic version of this dish uses cream of chicken soup, but I really like my version with sour cream.
If you would rather use cream of chicken (or mushroom) soup, simply replace the cup of sour cream with a can of condensed cream of chicken soup.
Enjoy!
With love, from our simple kitchen to yours.
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Ultimate Cheesy Potato Casserole + Video
Ingredients
- 1 pound thick-cut bacon, cooked and chopped
- 2 pounds red potatoes, washed and diced
- 1 cup sour cream
- 8 ounces cream cheese
- 8 ounces shredded mild cheddar cheese
- 8 ounces shredded Colby jack cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 scallion, chopped
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt, and pepper. Stir until well combined. Add potatoes and 3/4 of chopped bacon. Mix until well combined.
- Pour into a greased (6″x10″) baking dish. Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork-tender. Remove from the oven. Stir. Sprinkle Colby Jack cheese over top and bake for 15 more minutes uncovered.
- Sprinkle casserole with reserved bacon and scallions.
- Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2013, updated and republished August 2024
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You didn't say what to do with the scallions and black pepper!!
The black pepper goes int he mixing bowl with the salt. The scallions are for a garnish after it is cooked. Enjoy!
Actually, he did.
Hey Donna can I make this recipe with white potatoes instead of red? Is there a difference?
I wanna scream looking at that. Why is that not for dinner tonight?!? Cheese and taters are like one of the best matches in the world, right?
Cheese and potatoes are perfect for breakfast, lunch and dinner. Yum!
The picture looks like it has some type of green chili or jalapeno pepper…just curious.
That is a scallion (green onion) garnish. You can skip it if you prefer. Enjoy!
Wife was wanting a loaded potato salad for her work's BBQ cookout that we are doing. I like this idea even better.
I am thinking of adding chicken and making it a one pan meal!!
Try adding ham to this recipe. It is really good 🙂
Hi can these potatoes be made in crockpot
love this ,so yummy for the fall and football season
Looks delicious! Can't wait to try it.
I made it yesterday night for my family and they couldn't stay out of it that's how good it was…
This is very good cold like potato salad.
I can feel the pounds piling on……. looks sooooo good!
I made these last night and they were awesome! Everyone loved them!
This is positively the best thing to happen to potatoes.
Pinning, making, diving in face first.
Cheers!
Anyone have any ideas about making these then serving a day later? Reheating tips?
This looks wonderful – but my store has so many different sizes of potatoes. How much is this in cups or pounds? Thanks.
The recipe says 2 pounds!
I wonder if I could use cube hash browns or regular hash browns.
This is the most glorious of all bakes potato casserole recipes. Have made it several times. Though still waiting for a post on your Brother-In-Laws Baked Macaroni Casserole recipe. Please post it soon.
I just don't know how you do it! I need more hours in the day to make all your yummy recipes Donna xoxo
Made these last year for Easter dinner and they were absolutely delicious. Will be making them again this year again for Easter.
6 X 10 seems like an odd sized dish. I'm assuming an 8 X 8 or 9 X 9 would work ok? Should feed about 6 people?
Could you use the frozen bag of potatoes ?
The cook time and may vary. I am sure it can be done, but I have not tested it to give you the exact instructions. Keep an eye on the potatoes after about 35 minutes. They will cook faster. Enjoy and let us know how it goes.
Can this cooked in a crockpot? Never answered.
How many servings does this make? Can I use 9 by 13 dish? Thank you!
I used 9X13
My goodness, this is so delicious. Trying to keep it as vegetarian as possible, I used 1 pkg of vegan shredded cheddar and then topped it with vegan shredded parmesan for final 15 minutes. I thought the 6×10 pan would be too small, but it was perfect. Looking forward to leftovers all week!!!
This was a big hit even with the youngest that just doesn't care for carb stuff. He had 3rds!!! I always made out of oven version but this is just better. This will be the one made from here on out!!!