Easy Potato Casserole

5 from 5 votes

Aunt Bee's 3-ingredient cheesy potato casserole is a simple make-ahead side dish!

Course Side Dish

Cuisine American

Keyword Cheesy Potato Casserole, Cheesy Potatoes, easy potato casserole, Potato Casserole

Prep Time 30

Cook Time 25

Cooling Time for Potatoes 10

Total Time 1 5

Servings servings

Calories 360kcal

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

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.

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.