I love these easy cheesy potatoes SO much, and this year they are a must-have on my holiday table. Over the years, I’ve tried scalloped potatoes, funeral potatoes and the classic hashbrown casserole. Right now, though, I only have eyes for these creamy, easy cheesy potatoes! Creamy potatoes, melty cheese, and a golden, crispy panko crust? It’s pure comfort in a casserole dish.
Because it can be made a day ahead of time, cheesy potatoes are going on my holiday menu this year. Do not feel confined to the dinner table, though! Cheesy potatoes work just as well on a brunch menu, too. Christmas Day breakfast, anyone?
Cheesy Potato Ingredients + Substitutions
- Potatoes: Yukon Golds are my favorite here, they’ll turn beautifully creamy (but still hold their shape) in this recipe.
- Cheese: I use white cheddar + Parmesan.
- Butter: I use salted butter, but if you only have unsalted, that will work fine. Just add a bit more salt to the recipe.
- Sour cream: You could also use crème fraîche for a slightly richer take on the dish.
- Cream of chicken soup: Or use cream of mushroom soup for a vegetarian version.
- Seasonings: Salt, pepper, fresh thyme leaves, garlic, shallots
- Panko breadcrumbs: I like the airy crispness of panko, but crumbled up Ritz crackers also work for a more down-home version.
How To Make Ahead & Freeze
You can freeze this after baking, but for the absolute best results, I recommend freezing before baking. Assemble everything through step 5 (potatoes folded into the cheese sauce in the baking dish), but hold off on the panko-parmesan topping. Add that fresh right before baking so it stays crisp rather than getting soggy in the freezer. Cover tightly and freeze for up to 3 months.
When you’re ready to serve, thaw the casserole overnight in the fridge. Then add the panko topping and bake as directed, adding a few extra minutes since it'll start out cold.
Variations & Mix-In Ideas
- For a short cut, skip the potato chopping-and-boiling steps and use 30 ounces of frozen (thawed) country-style hash browns.
- Add a little crispy cooked bacon or pancetta to the topping!
- Got leftover holiday ham? Cube it up and stir it in when you mix the potatoes with the cheese sauce.
- Try adding caramelized onions instead of shallots! Add them when you stir in the cream of chicken soup.
- Try a different cheese, or a mixture of cheeses! I think that mixing a little Gruyere, fontina, or even smoked gouda into the cheddar would be so delicious.
How To Make It Ahead
Make the entire casserole a day ahead of time but STOP before you make the toasted panko. Store the potatoes in cheese sauce overnight in the fridge, covered with a lid or foil. The next day, make the toasted panko and bake the casserole! You may need to add a little time to the bake time, because it will go into the oven cold.
My Tips & Tricks
- Cut the potatoes into uniform cubes so they cook evenly. I suggest half an inch for bite-sized pieces.
- Take care not to over-boil them, because they will continue cooking in the oven.
- Shred the cheese yourself rather than using pre-shredded. Pre-shredded cheeses have additives that make them less melty.
- You may want to cover the pan loosely with foil to prevent burning, and just take the foil off at the very end so the topping gets crisp.
- If you have time, it’s nice to let the cheesy potatoes rest for about 10 minutes before serving.
More Perfect Potato Side Dishes
How Did You Like It?
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