Cheesy Potatoes

by Sabrina Snyder

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2 Comments

4 from 1 vote
10 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Easy Cheesy Potatoes are the ultimate potato casserole recipe with fresh potatoes, sour cream sauce, crunchy topping and tons of cheese.

Whether it’s Funeral Potatoes, Potatoes Au Gratin or this Cheesy Potato Bake, a big bowl of tender potatoes smothered in creamy, cheesy goodness is the ultimate comfort food. This easy casserole is a perfect Side Dish for potlucks and holidays.

Sabrina’s Cheesy Potatoes Recipe

If you are craving comfort food for dinner, you are going to love these cheesy, creamy delicious potatoes. Cheesy Potatoes are similar to Funeral Potatoes, but with a little bit more prep work. Instead of frozen potatoes, these are made with fresh diced potatoes. A crispy, crunchy potato chip topping rounds out the recipe adding a little texture to the creamy, cheesy filling. They serve a crowd too, so they are truly the ultimate potluck side dish!

Dinner, then Dessert

Cheesy Potatoes

Easy Cheesy Potatoes are the ultimate potato casserole recipe with fresh potatoes, sour cream sauce, crunchy topping and tons of cheese!
Yield 10 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked potato casserole in dish and portion on spoon
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Ingredients
 

  • 6 cups russet potatoes , peeled and diced into 1/2" cubes (Yukon Gold are good too)
  • 2 cups sour cream
  • 1 can cream of chicken soup , 10.5 ounces
  • 8 tablespoons unsalted butter , melted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

Topping:

  • 2 cups cheddar cheese , shredded
  • 3 cups plain potato chips , crushed
  • 4 tablespoons unsalted butter , melted

Instructions

  • Preheat oven to 350 degrees.
  • To a large bowl add the potatoes, sour cream, cream of chicken, melted butter, salt, black pepper, pepper, garlic powder, onion powder and paprika.
  • Stir well to combine the ingredients, then spread them into a greased 9×13" baking pan.
  • Top with the cheese, potato chips and drizzle over the melted butter.
  • Bake for 45-50 minutes, uncovered.

Nutrition

Calories: 539kcal | Carbohydrates: 35g | Protein: 11g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 750mg | Potassium: 782mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1039IU | Vitamin C: 11mg | Calcium: 233mg | Iron: 2mg

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Collage of preparing casserole and portion on serving spoon

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Tastes great. Potatoes needed another 20 minutes to be done. At 55 minutes the potatoes were not cooked all the way through.

    Reply

    1. Hi Mark, I’m glad you enjoyed the recipe, but I’m sorry your dinner was later than expected. If your potatoes were diced larger than 1/2” that could have lengthened the baking time. Ovens can also fluctuate in temperature, so if it has been a while since its been calibrated, that might be the issue.

      Reply