There’s just something magical about a bubbling dish of Cheesy Potatoes coming out of the oven. With its ooey-gooey melted cheddar, crispy buttery cornflake topping, and perfectly tender hash browns, this recipe checks every box for a comforting weeknight dinner or the ultimate side dish for a gathering. Best of all? It comes together in a snap with just a few kitchen staples, letting you serve up a golden masterpiece with almost no effort at all.
Why You’ll Love This Recipe
- Ridiculously Easy: Everything comes together with zero fuss. If you’ve got 10 minutes to spare, you can get this into the oven—even on a hectic evening.
- Cozy & Crowd-Pleasing: Creamy, cheesy, and luxuriously rich, this dish wins everyone over.
- Minimal Chopping: No need to peel, chop, or shred potatoes thanks to frozen hash browns—work smarter, not harder!
- Make Ahead Magic: This casserole tastes just as great reheated, which makes it a lifesaver for meal preppers or when you want to free up your time before guests arrive.
Ingredients You’ll Need
Get ready to experience just how delightfully simple this recipe is! Here’s everything you’ll need—with a little inside scoop on why each one earns its spot:
- Frozen hash browns: The true MVP—convenient, consistent, and saves you loads of time.
- Cream of chicken soup: Brings a savory richness and creamy texture to the mix. Don’t skip it!
- Sour cream: Adds that subtle tang, balancing all the richness.
- Unsalted butter (melted): Keeps everything moist, ensures decadent texture, and helps marry all the flavors.
- Grated cheddar cheese: The star ingredient! Use sharp cheddar for the best flavor punch.
- Salt & pepper: Essential for highlighting every creamy, cheesy bite. Adjust to your taste.
- Corn flakes: For crunch! These little flakes make the topping unforgettable.
- Extra melted butter (for topping): Binds the flakes and helps them crisp up beautifully in the oven.
Tip: If you want to go bold, toss in some garlic powder, diced onions, or even hot sauce to amp up the flavor!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to play around and make this recipe your own? Here are some tried-and-true twists:
- Veggie Boost: Stir in chopped bell peppers, green onions, or even broccoli florets before baking.
- Make It Spicy: Add diced jalapeños or sprinkle in a little cayenne pepper.
- Protein Power: Mix in cooked crumbled bacon, diced ham, or cooked ground sausage for a heartier meal.
- Different Cheeses: Try Colby Jack, mozzarella, or even pepper jack for a fun flavor swap.
- Gluten-Free: Use gluten-free cream soup and substitute gluten-free cornflakes if needed.
How to Make Cheesy Potatoes
Getting this dish ready is a total breeze—promise! Here’s exactly how it goes, step by step:
Step 1: Prep Your Oven and Ingredients
Preheat your oven to 375°F while you gather everything. No need to thaw the hash browns—use them straight from the freezer.
Step 2: Mix It Up
In a large bowl, mix together the frozen hash browns, cream of chicken soup, sour cream, melted butter, grated cheddar cheese, and a pinch of salt and pepper. Give it a good stir so everything is coated evenly—that’s where the magic happens!
Step 3: Assemble in the Dish
Spread the cheesy potato mixture into a 9×13-inch baking dish, smoothing it out to the edges for even baking.
Step 4: Prep the Crunchy Topping
Melt a stick of butter and pour it over the corn flakes in a small bowl. Mix them up until every flake glistens. Scatter this mixture evenly over the top of the potatoes, covering them from corner to corner.
Step 5: Bake to Golden Perfection
Place the casserole in the oven, uncovered, and bake for 35–40 minutes. You’ll know it’s done when the edges are bubbling and the top is beautifully golden and crunchy.
Tip: Let it rest for a few minutes before serving to allow everything to set for easier scooping!
Pro Tips for Making the Recipe
- Use Sharp Cheddar: It adds an extra layer of flavor and melts beautifully.
- Crush Cornflakes Lightly: Break them up by hand—not too fine, so the crunchy texture shines through.
- Don’t Overmix: Fold ingredients together until just combined, to keep the hash browns from getting mushy.
- Check for Bubbliness: The sides should be hot and bubbling before you pull it from the oven, signalling it’s ready for action.
How to Serve
This casserole is incredibly versatile—you truly can’t go wrong. Here’s how to make it shine:
Standalone Superstar
Serve a generous scoop as a comforting vegetarian main, maybe alongside a fresh green salad.
Classic Side
Pairs perfectly with everything from roast chicken, ham, or turkey to grilled sausages.
Brunch Hero
Bring it out as a hearty brunch casserole with eggs and fruit on the side.
Potluck Must-Have
Scoop it into a warmed container and watch it get devoured at any potluck or holiday gathering.
For an extra flourish, sprinkle chopped chives or green onions on top before serving!
Make Ahead and Storage
Storing Leftovers
Let the casserole cool, then cover tightly or transfer to airtight containers. Store in the refrigerator for up to 4 days.
Freezing
Want to freeze? Absolutely! Assemble the casserole but hold off on the cornflake topping until just before baking. Wrap well with foil and freeze for up to 3 months. When ready to use, thaw overnight in the fridge, add the topping, then bake as directed.
Reheating
For best results, reheat portions in a 350°F oven until hot and crisp. Microwaving works for quick lunches, but the topping won’t be as crunchy.
FAQs
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Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Shred peeled potatoes using a box grater, and give them a quick squeeze to remove excess moisture. The rest of the process stays the same—though frozen hash browns still win for convenience.
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What can I use if I don’t have cream of chicken soup?
No worries. Cream of mushroom or even cream of celery soup works—each brings its own subtle twist. You can even make your own quick white sauce if you prefer a from-scratch option.
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Does this casserole travel well for potlucks or holidays?
It’s one of the best! Simply bake as directed, let it cool slightly, and cover. It reheats beautifully, so it arrives just as irresistible.
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Can I assemble this ahead of time?
Yes! Mix up the casserole (without the cornflake topping), cover tightly, and refrigerate up to 24 hours in advance. Add the topping right before baking for best crunch.
Final Thoughts
There’s a reason this Cheesy Potatoes Recipe is beloved by so many households—it delivers pure comfort, nostalgia, and flavor, all with minimal effort. Whether you’re looking for a winning side, a brunch centerpiece, or just a bit of cozy joy after a long day, this casserole never disappoints. Give it a try, make it your own, and enjoy every creamy, crispy, melty bite!
Print
Cheesy Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Side-dishes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy Potatoes are a classic comfort food casserole, featuring creamy hash browns mixed with melted cheddar and sour cream, then topped with a buttery, crunchy corn flakes crust. Easy to prepare and perfect as a hearty side dish for gatherings or family dinners.
Ingredients
Main Ingredients
- 2 lb bag frozen hash browns
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 stick unsalted butter, melted
- 2 cups grated cheddar cheese
- Salt & pepper to taste
Topping
- 1 stick butter, melted
- 2 cups corn flakes
Instructions
- Preheat Oven – Preheat your oven to 375 degrees Fahrenheit to ensure an even bake throughout the casserole.
- Mix Main Ingredients – In a large bowl, combine the frozen hash browns, cream of chicken soup, sour cream, melted unsalted butter, grated cheddar cheese, and salt & pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Casserole – Evenly spread the cheesy potato mixture into a 9×13 inch baking dish, smoothing the top with a spatula.
- Prepare Corn Flake Topping – In a small bowl, pour the melted butter over the corn flakes. Toss or mix gently to ensure the corn flakes are fully coated with butter.
- Add Topping – Evenly sprinkle the buttery corn flake mixture over the top of the potato mixture in the baking dish, covering completely for a crispy finish.
- Bake – Place the casserole in the oven and bake uncovered for 35-40 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
Notes
- You can substitute cream of mushroom soup for the cream of chicken for a vegetarian version.
- For extra flavor, add chopped onions or bell peppers to the potato mixture.
- Let the casserole rest for 5-10 minutes before serving to firm up.
- This dish can be assembled ahead and baked when ready to serve.
- Leftovers reheat well and make a great lunch the next day.
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
