These Cheesy Potatoes are a simple and easy side dish that everyone will love. When you need the ultimate comfort food, make this cheesy potato recipe.
I have an amazing classic for you today. This recipe comes courtesy of my awesome neighbor, Tiffanie. She’s the neighbor you call in a pinch or when you need to sit and kick back with an amazing cocktail. You might know her from such recipes as the Three Ingredient Pink Party Punch and the Mandarin Orange Cake Recipe. Right? See, you are already fans of hers.
Now we have this incredible Cheesy Potato Recipe. They are the ultimate comfort food, which is probably why they are known as funeral potatoes to so many. These aren’t just a great recipe to feed a crowd, they are food for the soul.
Cheesy Potatoes Ingredients
Here is a brief overview of the ingredients that make up this cheesy potatoes recipe. Scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
- Frozen hash browns: We make these cheesy potatoes with frozen hashbrowns–no need to thaw them. I love to use the little square hashbrowns, which are often labeled diced hashbrowns or diced potatoes. They hold up well during baking and soak in that creamy, cheesy flavor.
- Shredded cheddar cheese: Shred your cheese from a block rather than buying the pre-shredded stuff, trust me. It will melt so much better.
- Sour cream: Adds creaminess and tang. See two substitutes for sour cream below under tips and tricks.
- Cream of chicken soup: Homemade or store-bought cream soup adds great flavor to this recipe. If you want to make vegetarian cheesy potatoes, use cream of mushroom soup.
- Corn flakes: Add the perfect crunchy topping to the gooey, cheesy potatoes.
- Butter: Combine with the corn flakes to make the most delicious golden, crispy topping that everyone loves.
How to Make Cheesy Potatoes
This recipe is a classic because it couldn’t be simpler. This is just a brief overview of the recipe. Please find the full recipe at the bottom of the post with all the measurements and the baking time.
Put the Hash Browns in the Baking Dish
Add the frozen potatoes to the bottom of the baking dish in an even layer.
Make the Sauce
Mix together sour cream, condensed cream of chicken soup, and shredded cheese. Pour the sauce over the frozen hash brown potatoes in a prepared baking dish.
Bake the Potatoes
After the initial bake time, top it with cornflakes and melted butter. Bake for 30 more minutes and serve hot.
Tips and Tricks
- This recipe can be made completely from scratch by using my homemade condensed cream of chicken soup. It can even be made the day before, and when you double my homemade version, it makes the exact amount you need for this recipe.
- If you want to make this recipe vegetarian, swap the cream of chicken soup for cream of mushroom.
- Shred the cheese from a block. Because these are cheesy potatoes, using block cheese that you shred in your kitchen is key. It ensures that this amazing side dish is the ultimate in cheesiness.
- Replace the sour cream. Plain yogurt works as a great replacement. Replace it one for one in this recipe, so you will need 1 1/2 cups plain yogurt. You can use low-fat sour cream, but I do not recommend using no-fat sour cream.
- This cheesy potato casserole makes eight cups. If this is part of a family dinner with one main dish, I would recommend one cup per person, or eight servings. If this is part of a potluck or an event with many dishes and sides, I would consider less than 1/2 cup per person, or 16 servings.
Making Ahead
To make this easy casserole ahead of time, make the sauce (step 2 of this recipe), and store in the refrigerator for up to 24 hours. When you are ready to bake the recipe, proceed with the recipe from step three.
Storing Leftovers
Leftovers should be stored, covered or in an airtight container, in the refrigerator for up to four days. As with all recipes, use your best discretion when it comes to leftovers. Please keep in mind that the cornflakes won’t be as good on leftovers.
When you are ready to eat your leftovers, take out just the amount that you want to eat. Place the leftovers in an oven-proof container and cover. Bake at 350 degrees for 20 to 30 minutes. As always, use your best discretion with leftovers.
What goes with Cheesy Potatoes
This recipe makes a great side dish with some of our easy main dishes. They would be perfect next to the following recipes.
- Prime Rib: This recipe makes the ultimate holiday meal. It is easy to make, and would be fantastic with these on the side.
- Meatloaf: A classic comfort combo that is hard to beat.
- Honey Baked Ham: The salty, savory flavor of baked or glazed ham complements the creamy, cheesy potatoes perfectly — especially for Easter, Christmas, or Sunday dinners.
- Air Fryer Broccoli: Adds color, freshness, and a contrast in texture to your plate.
If you make this cheesy potato recipe or any of the other recipes I have listed, please leave me a comment and let me know what you think!
Cheesy Potato Recipe
Ingredients
- 1 1/2 cups sour cream
- 20 ounces condensed cream of chicken soup (two cans, or double my homemade recipe)
- 2 cups shredded cheddar cheese
- 32 ounces frozen diced hash brown potatoes (still frozen)
Topping (added halfway through baking)
- 2 cups corn flakes cereal
- 8 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large bowl, mix together the sour cream, cream of chicken soup, and shredded cheddar cheese. Set aside.1 1/2 cups sour cream, 20 ounces condensed cream of chicken soup, 2 cups shredded cheddar cheese
- Pour the frozen potatoes into the bottom of the prepared baking dish. Top with the sour cream mixture.32 ounces frozen diced hash brown potatoes
- Bake uncovered for 30 minutes. Pull the casserole out of the oven and top with corn flakes. Pour the melted butter over the top. Bake for another 30 minutes, uncovered.2 cups corn flakes cereal, 8 tablespoons unsalted butter
- Serve warm and enjoy.
Recipe Video
Roxeann says
I make a version of this once a month. My family loves them. I use O’BRIEN FROZEN diced POTATOES. They have onion and diced peppers already in them. I also by a ham slice and dice it up and add it in to make it a one pan meal.
We also have use this on Holiday mornings with eggs for brunch. Preparing the night before ready to put in oven in morning.
Sounds delicious Roxeann!
Sandy Featherston says
What can I replace cornflakes with? Just not a fan of this them
Potato Chips would work well!
Barbara says
This potato casserole is very bland. You don’t use any seasonings? I think it needs salt,pepper and maybe garlic powder and maybe some paprika.
We don’t experience this to be bland. I think the homemade condensed cream of chicken soup and the cheddar cheese both bring a lot of flavor to the party.
Deb Carmicheal says
Lisa, this is 1 of my very favorite type of potato casseroles. Some people call this Funeral Potatoes. Thank You for the recipe.
You’re welcome!
Pamela Varner says
This sounds delicious! Gonna try this tomorrow for dinner!
I hope you love it!
Stephannie says
I want to make this but is there something else I can use besides cornflakes? I do not care for them. Will the recipe work by making it in a smaller amount? It’s only me.
Yes! You can use crushed potato chips or crackers.
Jordan cooper says
I know this is strange. I’m actually interested in the spoon in the picture. Do you happen to have the name of it or the name or numbers off it if there is any?
I’m so sorry, Jordan. I picked it up at a thrift shop years ago. I just checked and it doesn’t have any numbers or markings on it.
Kathy says
Lisa, you are my go-to person for recipes. I love the Simple Joy site by Lisa Langley. This is one of our favorite dishes along with many other recipes, tips and shake, drink, repeat ideas. Your light- hearted family banter makes the clearly stated recipes fun to read as well. Thanks for making meal time fun. Kathy
Day made! Thank you, Kathy!
connie minium says
can this be made in the crockpot
I have never made it in the crockpot, so I would need to test that.
Christine Friel says
Hi! Thank you for all you do, I love getting your emails. Honestly open everyone and many have been made. Question: if I wanted to use real potatoes? What would you suggest?? I don’t like the frozen hash potatoes—too dark in spots, not consistent quality. I know it’s more work. TY
Thank you so much for your kind words! I would want to test it with fresh potatoes, but ultimately to replicate this recipe exactly as written you would need to peel and dice potatoes, par boil them, and then freeze them, since they go into this recipe frozen. You could play around with not par boiling, or with not freezing, but you would need to do some testing to find that sweet spot of making this recipe work.