This Easy Cheesy Potatoes recipe is truly swoon-worthy and one of the BEST potato side dishes, hands down. If you have ever wanted a hashbrown potato casserole you could throw together at the last minute - you've found it!
Easy Cheesy Potatoes Recipe:
Just about everyone loves potatoes. And creamy potatoes? I've yet to meet anyone who didn't love a creamy potato side dish - myself included. Although I adore these creamy potatoes, they take some time to make.
Completely worth it of course... but. Sometimes I don't have that kind of time and that's when I make these easy, cheesy potatoes!
This hashbrown potato casserole recipe are in a class all by themselves. Creamy and tender and a little tangy, these potatoes hit ALL my flavor buttons. Plus, these potatoes are beyond easy to make - you literally just dump, stir and bake!!
Ingredients you will need:
- Frozen hash brown potatoes - you can definitely use fresh ones but the frozen ones work beautifully and are cheaper and easier. I always keep a bag of frozen hashbrowns on hand.
- Sour cream - Use a full fat sour cream. Low fat sour cream can get a bit grainy when baked.
- Grated Cheddar Cheese - Don't use pre-shredded cheese!! Since it's coated with a anti-caking agent, it doesn't melt smoothly. Just buy a small block of cheddar (mild, sharp or extra sharp) and grate it.
- Green onions
Tips for Making these Easy Cheesy potatoes ahead of time:
You can absolutely make this hashbrown potato casserole ahead of time... it's one of the things I truly love about this recipe! Here's how:
- Assemble the potato casserole up to a day ahead of time. Cover tightly with plastic wrap and store in the refrigerator.
- Remove the casserole from the refrigerator about 30 minutes before placing it in the oven. Then bake as directed.
Can I freeze this potato casserole?
- I don't recommend freezing. Sour cream doesn't freeze very well and since that is the primary ingredient in the sauce, i'ts best to make it a day before you plan to serve it.
How to make Easy Cheesy Potatoes
- Preheat the oven to 350 degrees if you're planning on serving the potatoes right away.
- In a large bowl, combine the hash browns, sour cream, green onions, ¾ cup grated cheese, paprika, salt, and pepper.
- Stir to combine.
- Spoon mixture into a greased 9 x 13-inch casserole dish.
- Sprinkle the remaining cheese over the top.
- Bake for 30 minutes until the potatoes are bubbling and the cheese has melted.
Other Potato Recipes to tempt you!
I hope you enjoy this Easy Cheese Potatoes recipe and would truly appreciate it if you'd rate the recipe!
Easy Cheesy Potatoes
- 4 cups. hashbrown potatoes defrosted
- 1 cup sour cream
- ½ cup green onions sliced
- 2 cups cheddar cheese grated
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. paprika
- Pre heat oven to 350 degrees. Defrost potatoes overnight in the refrigerator or under warm running water.
- In a large bowl combine the potatoes, sour cream, sliced green onions, and ¾ cup shredded cheese. Stir to thoroughly combine.
- Pour into a greased 9 x 13-inch pyrex casserole. Top with remaining shredded cheese and sprinkle paprika on top.
- Bake for 30 minutes until potatoes are tender and bubbling.
- This potato side dish goes with just about anything! I love to serve it with this Eye of Round Roast with Herb Infused Oil or with this Grilled Rib Eye with Salsa Verde.
- It also makes a great addition to a brunch buffet!
- You can assemble this hashbrown potato recipe up to a day in advance and refrigerate it.
- I think it tastes best right out of the oven, but it also makes terrific leftovers.
- Although you could use pre-shredded cheese - don't! The anti-caking agent they add to pre-shredded cheese dries the cheese out a bit and so it doesn't melt as well- and this casserole is all about that melted cheese!
- Also, use full-fat sour cream. Low fat sour cream gives the potatoes a gritty taste which is definitely not what you want!
- The recipe doubles or triples perfectly so it's great for serving a crowd!
Meagan Marion says
I make a very similar recipe that includes a can of Cream of Chicken soup with cornflakes baked on top. I love your addition of green onions though.
That's the recipe I used for a side on Christmas day-but mine calls for crushed, lightly salted potato chips, not cornflakes. Same idea, I guess. Very saitisfying recipe. A keeper. I used the leftovers by frying them for breakfast.
My Sissy and I love love chessy hashbrowns, they are one of our favorite side dishes:-) Your recipe sounds delicious, Hugs, Terra
Cookin' Canuck says
I know what you mean by the lists. I thought my head was going to implode yesterday! These cheesy potatoes look like a fantastic holiday indulgence.
Magic of Spice says
Looks so good! Hope you had a wonderful holiday, and wishing you a Happy New Year!
Hi Nancy! I just wanted to check-in and wish you a Happy New Year.
Twice a month, I make dinner for a lot of people. Do you think I can scale this up to serve 200?! 🙂
Happy New Year to you as well - I don't see any reason you couldn't scale this up - it's a very forgiving recipe and easy to make!!
These have always been a favourite of mine but the recipe from my prairie friends who brought this to potlucks always used canned mushroom soup....so much better.
Makita 1/2" Pistol Grip Electric Drill - MAK6302H says
Wow that was strange. I just wrote an incredibly long comment but after I clicked submit
my comment didn't show up. Grrrr... well I'm not writing all
that over again. Anyways, just wanted to say fantastic blog!
Look wonderful. Can't wait to try.
I am making these potatoes for a hundred people, and want to make them ahead of time. Do I assemble the whole thing and just not bake them or bake and reheat
Hi Carol! You absolutely can assemble these the day before! Pull them out os the refrigerator about an hour before putting them in the oven! Also , i suggest not using pre shredded cheese- generally that cheese is tossed with a non caking agent which can dry the cheese- i’d just use a food processor to graye blocks of cheddar. Hope your event is lovely!!!
Can I make the potatoes two days before?
You should be able to make the potatoes up to two days ahead of time. Just make sure your refrigerator is below 40 degrees!