This easy potato casserole is rich, creamy, and loaded with cheesy flavor; all from just three simple ingredients! Tender shredded potatoes, sharp cheddar, and tangy sour cream come together for a comforting side that fits any occasion, from weeknight dinners to your holiday table.
This recipe comes straight from Aunt Bee’s kitchen, where simple ingredients and old-fashioned flavor always win. It’s been a staple on our holiday tables for as long as I can remember, and it pairs perfectly with Jiffy corn casserole, broccoli casserole, or any of the cozy sides from my Thanksgiving recipes.
Table of Contents
Before You Get Started
Before you dive in, here are a few quick tips to guarantee success:
- Use red potatoes for the best texture. Their low-starch, high-moisture makeup helps the casserole hold its shape while staying creamy inside.
- Boil just until fork-tender. Overcooked potatoes get gummy once shredded; start checking at the 10-minute mark.
- Grate by hand. Skip the food processor; hand-grating on the large holes gives that perfect hash-brown texture.
- Stick with full-fat sour cream. Low-fat versions add excess liquid and dull the flavor.
- Grate cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
How to Make Potato Casserole
Whether you’re serving it at a holiday dinner or a Sunday supper, this cheesy potato casserole comes together in minutes. For a shortcut, you can also try my cheesy hash brown casserole.
Here’s how to make it perfectly creamy and golden every time.
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook just until fork-tender, about 10-15 minutes, depending on size.
** Pro Tip: Stop cooking as soon as you can easily pierce them with a fork but before the skins wrinkle. Over-boiled potatoes lead to a mushy texture later.
Step 2: Cool and Shred
Drain and let the potatoes cool until easy to handle. Peel, then coarsely grate on the large holes of a box grater.
** Quick Note: Coarse shreds help the casserole bake evenly and absorb the sour cream mixture without getting pasty.
Step 3: Mix the Base
In a large bowl, combine shredded potatoes, 2 ½ cups of cheese, and all the sour cream. Add salt and pepper to taste. Stir until evenly coated.
** Pro Tip: Let the cheese and sour cream come to room temperature before mixing; it keeps the mixture creamy and easier to stir.
Step 4: Assemble and Bake
Transfer to a greased 1 ½ – 2 quart baking dish and top with the remaining ½ cup of cheese. Bake, uncovered, at 350°F for 25 minutes, or until hot and bubbly with lightly golden edges.
** Quick Note: For a crispier top, broil for 1-2 minutes at the end (just watch closely so it doesn’t brown too fast).
Step 5: Rest and Serve
Let the casserole rest for about 5-10 minutes before serving so it sets slightly and scoops cleanly. Garnish with parsley, chives, or a pinch of paprika if you like.
Cheesy Potato Casserole Recipe Variations
You can easily customize this potato casserole to suit your family’s tastes or what you have on hand. Try one of these simple twists:
Flavor Add-Ins:
- Loaded Potato Casserole: Stir in crispy bacon and sliced green onions for a flavorful twist.
- Savory Onion and Garlic: Add a few tablespoons of grated onion or a pinch of garlic powder for depth.
Cheese Swaps:
- Instead of sharp cheddar, try a blend of Gruyère, Colby Jack, or Pepper Jack for something a little different.
- Velveeta or American cheese make it extra creamy and melty for a crowd-friendly version.
Topping Ideas:
- Sprinkle the top with a Corn Flake and butter mixture before baking for a classic “funeral potatoes” touch.
- Or finish with a light coating of breadcrumbs or crushed crackers for a crispy, golden crust.
Potato Options:
- Use Yukon Golds or Russet potatoes instead of red for a softer, more mashed-style texture.
- In a hurry? Substitute thawed frozen hash browns and skip the boiling step; just adjust baking time slightly if needed.
We love this recipe! It’s simple, tasty, and comforting, and perfect for gluten-free eaters. Thank you!
– Basia
Serving Suggestions
This easy potato casserole pairs beautifully with almost any main dish, especially cozy family dinners or holiday feasts. Try serving it with:
- Baked Ham with Brown Sugar Glaze
- Mississippi Pot Roast
- Dutch Oven Chicken
- Smothered Chicken
- Slow Cooker Pulled Pork
Preparation and Storage Tips
Make Ahead: Assemble the casserole as directed but don’t bake it. Cover tightly and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for about an hour, then bake at 350°F for 25 minutes (add a few extra minutes if the center is still cold).
Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Warm individual portions in the microwave for 30-60 seconds, or reheat the whole dish covered at 350°F for 20-25 minutes until hot and creamy again.
** Freezing (not recommended): the sour cream can separate when thawed, resulting in an undesirable texture.
Other Holiday Potato Dishes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Potato Casserole
Ingredients
- 6 large red potatoes (about 2 – 2 ½ lbs. of raw potatoes, or about 7 cups of loosely packed cooked and shredded potatoes)
- 3 cups grated sharp cheddar cheese, divided
- 16 ounces sour cream (about 2 cups total)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley; chives; dash of paprika
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool until easy to handle.
- Peel the potatoes and coarsely shred on the large holes of a box grater.
- In a large bowl, stir together the shredded potatoes, 2 ½ cups of cheese, and all of the sour cream. Season with salt and pepper to taste.
- Transfer the mixture to a greased 1 ½ – 2-quart baking dish and sprinkle the remaining ½ cup of cheese on top.
- Bake, uncovered, at 350°F for about 25 minutes, or until heated through and the cheese is melted and lightly golden.
- Let rest for 5-10 minutes before serving. Garnish with parsley, chives, or paprika, if desired.
Notes
- Make-ahead: Assemble (unbaked) up to 24 hours ahead; bring to room temperature before baking.
- Use red potatoes for the best shredded texture.
- Start checking doneness at 10 minutes (over-boiled potatoes turn gummy).
- Use full-fat sour cream only.
- Grate cheese from a block for smooth melting.
- Bake uncovered for a lightly crisp top.
- Let rest 5-10 minutes before serving.
- Reheat: 350°F covered for 20-25 minutes.
Nutrition
I made this tonight but added 1 small very finely cut onion. Delicious
– Cherrie
Originally published in November, 2017, this post was updated in November, 2025.
You had me at three ingredients! I can never resist potatoes, especially the cheesy kind. I just want to dig into that dish! I bet this would be so fun to jazz up too. Love the ease of this dish, which is just what I need for the holidays!
Thanks, Gayle! You’re right — these could totally be jazzed up, but I still think that the simple original is the best! 🙂
Hi, Marjie! I don’t care for sour cream on its own or as a garnish on dishes like tacos, but I love these potatoes. You might be pleasantly surprised! 🙂
I have no idea if the Greek yogurt would work as a substitute. It would definitely change the taste and texture of the dish, but maybe that would still be okay for your tastebuds?
Hi, Teresa! I agree — there are certain pre-shredded cheeses that don’t melt well. The Horizon cheese melts and works perfectly in this recipe!
I always chuckle, whenever you post a recipe of your aunt “BEE’S”! Is her ‘real name’ “Beatrice”? If so, her nick-name should be spelled “BEA”, NOT “Bee” (as in bumble-bee!), unless she also raises bees which produce honey, and she’s known by that moniker locally, and also on numerous websites & blogs.
Nope, her name isn’t Beatrice. Her real name is actually Blossom, but she has been known by her nickname, “Bee” her whole life. 🙂
“BEE” could be the phonetic spelling of the letter “B”, short for any name beginning with the letter “B”.
Does it really matter how she spells it?I’m sure it’s spelled “BEE” for a reason and I m pretty sure she knows the difference between “BEE” and “BEA”
Yes, it’s definitely NOT soupy after cooking, Gloria! 🙂
I made this tonight but added 1 small very finely cut onion. Delicious
That’s great, Cherrie! I bet the onion was a tasty addition! Thanks for letting me know. 🙂
Can you peel the potatoes prior to boiling?
Hi, Lesli! No, I don’t recommend peeling before boiling. Peeled potatoes will absorb more water while boiling, which can result in watery, grainy potatoes (not a great texture, in other words). You want to preserve that starch in the potato. Plus, peeling after boiling is easier because they slide right off. 🙂
These sound wonderful. Could you use frozen cubed potatoes? I love all your recipes!
Thank you
Darlene
Hi, Darlene! I don’t know. I worry that the cubed potatoes will not give it the same thick texture that it has with the shredded potatoes. It might work, it will just be different. Let me know if you give it a try! 🙂
What about frozen shredded potatoes? Do you think they would hold up? I want to make this tonight!
Hey, Cherie! 🙂 Yes, I think those would work fine!
Could you use 1/2 greek yogurt in addition to 1/2 sour cream?
Hi, Melinda! Yes — I think that the Greek yogurt would work fine as a substitute for half of the sour cream. Enjoy!
Thank you for the quick response. Taking to our family Christmas Eve dinner. Will let you know how it works out!
Awesome! They’re on our Christmas menu, too. Enjoy! 🙂
well I could not find the recipe that I wanted to do but I winged it I used onion and lots of different cheeses but added Frozen California Vegetable mix and can of cream of Chicken and then I saw this recipe …I was way off ,,wish me luck
Can I substitute heavy cream for the sour cream? How much should I use?
Hi, Melissa. I suppose you could, but it will give the dish a different flavor and texture, since the sour cream is much thicker (more like a Greek yogurt) and has a tangy texture. The sour cream also helps to hold everything together in a way that the heavy cream will not. I’m not sure of the measurements since I haven’t tried it myself. I would start with a small amount, and then stir everything together until it looks moist but not runny.
Can any other kind of potato be used? frozen hash browns?
Can any other kind of potato be used? frozen hash browns? I have not previously asked
Hi Joy,
We haven’t tested it, but we think frozen hashbrowns would work with this recipe!
The recipe looks like it may be good, but I got tired of fighting all the pop up advertising.
We love this recipe! It’s simple, tasty, and comforting, and perfect for gluten-free eaters. Thank you!
Thank you, Basia!
Hello, I’ve never had the cheesy potato casserole but am excited to try a new recipe! It sounds absolutely delish! Like, how can one go wrong with cheese & sour cream? But, to throw a potato into that combination has to be outta the world delish!
I’m sure I’ve missed something along the way but, my concern is with shredding the potatoes. Once tey are mixed with the other 2 ingredients are they not going to be more like a mash d potato rather than a hash brown potato? If I’ve overlooked something in the recipe please forgive because that’s a distinct possibility! Any advice would greatly be appreciated, as my plans are to have this beautiful dish on our Thanksgiving table! Christmas too, maybe, who knows!
Happy Blessed Holidays & Merry Christmas to you & your family!
Hi, Gail! You haven’t missed anything. 🙂 I’d say the texture is like a cross between hash browns and mashed potatoes — not as smooth as mashed potatoes, but not crispy like hashbrowns. You still get a bit of texture from the shredded potatoes, though (it’s just soft). I hope that makes sense. It’s a favorite on our Christmas table each year, too!
Made this last night, first time… VERY nice… to pair with your roasted whole chicken recipe… along with a carrot and parsnip puree and some nutmeg… On the again list…
Thank you, Scott! I’m so glad to hear that! Your meal sounds amazing…
I added scallions an onion powder simply an delish
Thanks, Alisha!!
I would like this in a slow cooker.
Could I add cubes of cooked ham and make it a main dish instead of a side dish?
Hi Maggie! We recommend our cheesy ham and potato casserole instead.