These cheesy potatoes are a beloved family classic. This easy cheesy potato casserole is simple to prepare and disappears fast—plan on seconds! It works equally well for weeknight dinners and holiday tables, and it’s always a crowd-pleaser. Join me in making this comforting, cheesy dish.
Easy Cheesy Potato Casserole
What I love most about this casserole is how quickly it comes together. You only need one large bowl for mixing and about 45 minutes in the oven, including prep and bake time.
We often make this on Sunday for a family dinner. It pairs beautifully with ham, steak, fish, roast, or any main dish. Add a vegetable or a salad and you’ve got a complete meal.
This recipe is likely to become a favorite—who doesn’t love a rich, cheesy potato casserole?
Cheesy Potato Ingredients
Besides potatoes, this casserole relies on plenty of cheddar cheese, Greek yogurt (or sour cream), butter, a simple roux made with flour, chicken broth, and onions. Green onions or chives make a nice finishing touch.
Feel free to adapt the ingredients to your taste or use what you have on hand.
- Cheese: Extra-sharp cheddar makes a flavorful sauce, but Swiss or your favorite melting cheese also works well.
- Potatoes: Most types work; this recipe uses shredded hash brown potatoes for convenience.
- Greek Yogurt: Plain Greek yogurt gives creaminess with a bit of tang. Substitute sour cream if you prefer.
If you want a one-dish meal, stir in a cup or two of diced ham before baking for a hearty, all-in-one casserole.
Sauté the Onions First
A key tip for any baked casserole that includes onions: sauté them first. Cooking the onions until soft and translucent prevents raw, crunchy bites in the finished dish.
To do this, add chopped onion to a skillet with a little butter or oil over medium-low heat. Cook for several minutes until the onion is soft, then add it to the recipe.
Skipping this step risks raw onion in every bite and a less balanced flavor. Properly cooked onions contribute sweetness and depth, ensuring a consistently delicious casserole.
What You’ll Need
1 pkg. (30 oz.) shredded hash brown potatoes
1 pkg. (8 oz.) shredded cheddar cheese, divided
1 medium onion, chopped
1/2 cup butter
1/2 cup flour
1 cup chicken broth
1 cup plain Greek yogurt (or sour cream)
1/4 tsp ground pepper
1/4 tsp salt
Not ready to bake yet?
This casserole can be assembled up to 2–3 days ahead and stored in the refrigerator unbaked. Preparing the dish the day before makes hosting easier: simply remove from the fridge and bake as directed when you’re ready.
If you try this recipe, I’d love to hear about it—leave a comment, rate it, or snap a photo and share it on Instagram with the tag @TheAlexDaynes. Seeing your photos brightens my day!
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Cheesy Potato Casserole
15 minutes
30 minutes
5 minutes
50 minutes
Ingredients
- 1 pkg. (30 oz.) shredded hash brown potatoes
- 1 pkg. (8 oz.) shredded cheddar cheese, divided
- 1 medium onion, chopped
- 1/2 cup butter
- 1/2 cup flour
- 1 cup chicken broth
- 1 cup plain Greek yogurt
- 1/4 tsp ground pepper
- 1/4 tsp salt
Instructions
- Heat oven to 350°F.
- In a large skillet over medium heat, cook the chopped onion in butter for 3–4 minutes until soft. Stir in the flour and cook, stirring constantly, for 1 minute to form a roux. Remove from heat.
- Whisk in 1 cup chicken broth and 1 cup plain Greek yogurt until smooth and combined.
- In a large bowl, mix the hash brown potatoes with the creamy sauce. Stir in half of the grated cheese, salt, and pepper until evenly combined.
- Spoon the mixture into a 9×9-inch baking dish sprayed with cooking spray.
- Cover with foil and bake 30 minutes. Uncover, sprinkle with remaining cheese, and bake 5 more minutes or until the cheese is melted and bubbly. Let rest briefly, then serve. Enjoy!
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 166
Total Fat: 13g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 32mg
Sodium: 312mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 2g
Protein: 5g