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Square close up shot of a 3 ingredient cheesy potato casserole
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5 from 1 vote

Aunt Bee's 3-Ingredient Cheesy Potato Casserole

This classic cheesy potato casserole is a perfect make-ahead side dish with just three simple ingredients!
Course Side Dish
Cuisine American
Keyword Cheesy Potato Casserole, Cheesy Potatoes, Potato Casserole
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time for Potatoes 10 minutes
Total Time 1 hour 5 minutes
Servings 6 - 8 servings
Calories 360kcal
Author Blair Lonergan


  • 6 large red potatoes (about 2 - 2½ lbs. total)
  • 3 cups grated sharp cheddar cheese, divided
  • 16 ounces sour cream (about 2 cups total)
  • Salt and pepper, to taste
  • Optional garnish: chopped fresh parsley; chives; dash of paprika


  • Preheat oven to 350°F.
  • Place potatoes in a large pot and cover with cold water. Bring to a boil and cook potatoes until fork-tender (about 10-15 minutes).
    Whole unpeeled red potatoes on a wooden surface
  • Drain the potatoes and allow them to cool. When cool enough to handle, peel the potatoes and coarsely shred on the large holes of a grater.
  • Place grated potatoes in a large bowl. Stir in 2 ½ cups of the cheese and all of the sour cream. Add salt and pepper to taste.
    Ingredients for potato casserole with shredded potatoes cheese and sour cream
  • Transfer potato mixture to a greased 1 ½ - 2-quart baking dish. Sprinkle remaining ½ cup of cheese on top.
    Process shot showing how to make cheesy potato casserole
  • Bake, uncovered, for approximately 25 minutes, or until cheese is melted and potatoes are heated through.
    Front shot close up of cheesy potato casserole on a serving spoon
  • Garnish with parsley, chives, or a dash of paprika just before serving.



  • Don't over-cook the potatoes. Keep an eye on them and boil them just until they're fork-tender (this will typically take about 10-15 minutes, depending on the size of your potatoes). Overdone potatoes will have a wrinkly skin and the insides will appear gummy.
  • Make sure that your sour cream and cheese are at room temperature. This will help them combine smoothly and easily with the potatoes.
  • I prefer to use cheddar cheese from a block that I grate by hand. It melts smoother into the potatoes and has more flavor.


Serving: 1/8 of casserole | Calories: 360kcal | Carbohydrates: 20g | Protein: 14g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 329mg | Potassium: 637mg | Fiber: 2g | Sugar: 3g | Vitamin A: 786IU | Vitamin C: 10mg | Calcium: 379mg | Iron: 1mg