Print

Ultimate Creamy Cheesy Potato Casserole for Holidays and Potlucks

A spoonful of creamy potato casserole with a golden, crunchy topping being lifted from a white baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate comfort food side dish: a creamy, cheesy potato casserole. It uses simple ingredients to create a rich, gooey texture perfect for feeding a crowd at holidays or potlucks.

Ingredients

Scale
  • 3 lbs russet potatoes, peeled and thinly sliced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the sour cream, cream of chicken soup, milk, 1/4 cup melted butter, garlic powder, onion powder, salt, and pepper. Mix until the sauce is smooth.
  3. Add the sliced potatoes and half of the shredded cheddar cheese to the sauce mixture. Gently toss everything together until the potatoes are evenly coated.
  4. Pour the potato mixture into the prepared baking dish, spreading it into an even layer.
  5. Sprinkle the remaining half of the cheddar cheese and all of the Monterey Jack cheese over the top of the potatoes.
  6. In a small bowl, mix the crushed cornflakes with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the cheese layer to create a crispy topping.
  7. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the topping is golden brown and bubbly.
  8. Let the casserole rest for 10 minutes before serving. This helps the casserole set up for easier scooping.

Notes

  • For a ‘Loaded Potato Casserole’ variation, stir in 1 cup of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives into the potato mixture before baking.
  • If you prefer using frozen hash browns (like in Funeral Potatoes), substitute the 3 lbs of fresh potatoes with two 32-ounce bags of frozen, thawed, and drained hash browns. Reduce the baking time slightly.
  • You can assemble this entire casserole, cover it, and refrigerate it up to 24 hours ahead of time. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.

Nutrition

Find it online: https://mistyplate.com/creamy-cheesy-potato-casserole-for-holidays/