A simple creamy and delicious side dish made with 3-ingredients and easy to prep ahead. Super comforting and perfect paired with your favorite entrees.
This simple, creamy, and delicious side dish has been a family favorite for decades! Aunt Bee’s 3-Ingredient Cheesy Potato Casserole is a staple on just about every holiday table, and it’s a quick prep-ahead option that makes mealtime easy!
Who knew that 3 simple ingredients could come together in such a magical way?!
If you’re planning your holiday menu, or even if you just need a new easy side dish for your next weeknight dinner, I hope that you’ll add this Cheesy Potato Casserole to your list!
Thanks to a few of the highest quality organic ingredients, this soul-nurturing recipe is a simple and wholesome way to transform any meal into a special occasion.
How to Make Cheesy Potato Casserole
You’ll start with 2 pounds of red potatoes, which get boiled, peeled and grated.
The cooked potatoes are combined with the richest, thickest, creamiest Horizon Organic Sour Cream,
and the cheeeeeesiest Horizon Organic Shredded Cheddar Cheese.
I love the Horizon products because they are full of wholesome, flavorful ingredients that lend a rich, smooth consistency to the potato casserole — without any of the funky unwanted stuff like artificial colors and GMOs.
After stirring everything together, you just transfer the mixture to a deep baking dish and pop it in the oven.
TIP: If you’re not ready to bake the potato casserole yet, you can cover it and keep it in the refrigerator for at least 24 hours.
It’s the perfect stress-free option for a big holiday meal because you don’t have to worry about last-minute prep when you’re busy with everything else on the menu!
During the final few minutes of baking, I like to pull the potato casserole out of the oven and sprinkle it with the remaining shredded cheddar cheese. You’ll have it in the bag, so you might as well use it, right? Plus, a little bit of extra cheese on top never hurt a thing!
What to Serve this Casserole with?
The end result is a rich, decadent, and simple side dish that pairs perfectly with just about any entree!
Why not try serving it with grilled or roast chicken, pork or beef. It will also go really well with sausages or other grilled and roasted vegetables.
It’s like a cross between hash browns and mashed potatoes, and my mom has served this easy side dish for as long as I can remember.
It makes an annual appearance on our Christmas table with beef tenderloin, it’s great alongside turkey and all of the fixin’s at Thanksgiving, and it’s a nice addition to ham at Easter.
Plus, if you want to make a regular Sunday supper feel a little bit more special, this 3-ingredient recipe is the answer!
Enjoy the time with your family this holiday season, stress less about the menu, and keep your time in the kitchen to a minimum!
With simple-yet-decadent options like this prep-ahead 3-Ingredient Cheesy Potato Casserole, you’ll be amazed by how easily a feast can come together!
Want to Prep Ahead?
This is a great option to make in advance. Prepare the casserole according to instructions through Step 5.
Cover and refrigerate for up to 24 hours. Just before baking, remove the cover and allow to sit on the counter for about 30 minutes to come to room temperature. Proceed with baking as instructed above.
More Delicious Potato Recipes
Aunt Bee's 3-Ingredient Cheesy Potato Casserole
A simple creamy and delicious side dish made with 3-ingredients and easy to prep ahead. Super comforting and perfect paired with your favorite entrees.
Ingredients
- 2 pounds red potatoes
- 3 cups 2 packages Horizon Organic Shredded Cheddar Cheese (12 ounces), divided
- 12 ounces Horizon Organic Sour Cream about 1 Ā¾ cups
- Salt and pepper to taste
- Optional garnish: sliced green onions
Instructions
- Preheat oven to 350 degrees F.
- Boil potatoes in a large pot until fork-tender (about 10-15 minutes).
- Allow potatoes to cool. When the potatoes are cool enough to handle, peel them and use the large holes on a grater to shred them.
- Place grated potatoes in a large bowl. Stir in 2 cups of the cheese (set aside the remaining cup for later) and all of the sour cream. Add salt and pepper to taste.
- Transfer potato mixture to a greased 1 Ā½ quart baking dish.
- Bake, uncovered, for approximately 15 minutes. Remove from the oven, sprinkle with remaining 1 cup of shredded cheese, and return to the oven. Bake for an additional 10 minutes, or until cheese is melted and potatoes are heated through.
- Garnish with sliced green onions just before serving.
Recipe Video
Recipe Notes
Want to Prep Ahead? This is a great option to make in advance. Prepare the casserole according to instructions through Step 5. Cover and refrigerate for up to 24 hours. Just before baking, remove the cover and allow to sit on the counter for about 30 minutes to come to room temperature. Proceed with baking as instructed above.
This is a sponsored conversation written by me on behalf of Horizon. The opinions and text are all mine.
Gayle @ Pumpkin 'N Spice says
November 8, 2017 at 6:31 amYou 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!
Blair says
November 8, 2017 at 6:50 amThanks, Gayle! You’re right — these could totally be jazzed up, but I still think that the simple original is the best! š
Marjie says
November 8, 2017 at 7:12 pmI know this may be heresy for some but Iām not a fan of sour cream. š. Do you think Greek Yogurt would work as a substitute? If not, can someone suggest a substitute? The potatoes and cheese sound fantastic!
Blair says
November 9, 2017 at 4:59 amHi, 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! š
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?
Teresa says
November 8, 2017 at 9:08 pmWow that looks fantastic, and very indulgent–perfect for the holidays! I really like Horizon products. I always buy their skim milk, but have never purchased their sour cream or cheese. I generally shred my own cheese, and I know that adds to the prep. I find that pre-shredded cheeses don’t melt well because of the coating that is added to prevent caking. Do you think Horizon melts well enough?
Blair says
November 9, 2017 at 4:59 amHi, Teresa! I agree — there are certain pre-shredded cheeses that don’t melt well. The Horizon cheese melts and works perfectly in this recipe!
Angelina says
November 9, 2017 at 12:46 pmI 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.
Blair says
November 9, 2017 at 2:50 pmNope, her name isn’t Beatrice. Her real name is actually Blossom, but she has been known by her nickname, “Bee” her whole life. š
Gloria B says
November 9, 2017 at 9:48 pmIt looks kinda soupy. Will it thicken after cooked. Thanks!
Blair says
November 10, 2017 at 5:17 amYes, it’s definitely NOT soupy after cooking, Gloria! š
Cherrie says
November 17, 2017 at 11:08 pmI made this tonight but added 1 small very finely cut onion. Delicious
Blair says
November 18, 2017 at 5:23 amThat’s great, Cherrie! I bet the onion was a tasty addition! Thanks for letting me know. š
Lesli Gallagher says
December 7, 2018 at 1:21 pmCan you peel the potatoes prior to boiling?
Blair says
December 8, 2018 at 6:12 amHi, 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. š