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Ultimate Cheesy Potato Casserole: The Comfort Food Side Dish

A close-up of a serving of creamy potato casserole topped with golden, crunchy cornflakes.
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This recipe translates the best parts of a loaded baked potato into an easy, creamy, and cheesy potato casserole. It is a foolproof, crowd-pleasing side dish perfect for potlucks or holiday dinners.

Ingredients

Scale
  • 3 lbs russet potatoes, peeled and shredded or cubed
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup heavy cream or milk
  • 1 cup shredded sharp cheddar cheese, plus 1 cup for topping
  • 1/2 cup butter, melted
  • 1/2 cup chopped onion (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup crushed cornflakes or panko breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. If using shredded potatoes, squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. If using cubed potatoes, boil them until just tender, then drain well.
  3. In a large bowl, combine the soup, sour cream, heavy cream, 1 cup of cheddar cheese, melted butter, salt, pepper, and optional onion. Mix until smooth.
  4. Fold in the prepared potatoes until they are fully coated in the cheese mixture.
  5. Spread the potato mixture evenly into the prepared baking dish.
  6. In a small bowl, mix the remaining 1 cup of cheddar cheese with the crushed cornflakes or panko breadcrumbs. Sprinkle this topping evenly over the potatoes.
  7. Bake for 30 to 35 minutes, or until the casserole is bubbly hot throughout and the topping is golden brown and crisp.
  8. Let the casserole rest for 5 to 10 minutes before you serve it.

Notes

  • For a ‘Million Dollar Potato Casserole’ feel, add 4 ounces of softened cream cheese to the wet ingredients before mixing.
  • If you want a ‘Loaded Baked Potato Casserole’ flavor, stir in 1/2 cup of cooked, crumbled bacon with the potatoes.
  • To make this a ‘Make Ahead Casserole Side’, assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.

Nutrition

Find it online: https://kitchenslang.com/creamy-cheesy-potato-casserole-recipe/