Cheesy Potato Casserole

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Golden, crispy, and loaded with cheesy goodness—this cheesy potato casserole is pure comfort in every bite.

It’s one of those dishes that instantly makes a meal feel special, whether it’s a weeknight dinner or a big family gathering.

I remember the first time I made this. I wanted something simple but packed with flavor to go with grilled chicken, and plain mashed potatoes just weren’t cutting it.

So, I threw together some shredded potatoes, a few creamy ingredients, and plenty of cheese, and into the oven it went. What came out was a dish so good, there were no leftovers by the end of the night.

It’s the kind of recipe you’ll want to make again and again—easy, cheesy, and always a crowd-pleaser.

Table of Contents

Cheesy Potato Casserole Recipe

Ingredients

2 cups frozen shredded potatoes (half a standard bag)
¾ cup plain Greek yogurt (use two small containers if needed)
¼ cup low-sodium chicken broth (for a vegetarian version, use vegetable broth)
¼ cup skim milk (replace with almond or oat milk for a dairy-free version)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon seasoned salt
¼ teaspoon dried Italian herbs
¼ teaspoon black pepper
¾ cup shredded cheese (sharp cheddar works best; use dairy-free cheese for a vegan version)
A pinch of salt and black pepper to sprinkle on top

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, add the shredded potatoes, yogurt, broth, milk, and all seasonings. Stir everything together until well combined.
Lightly grease an 8×8-inch baking dish with oil or non-stick spray. Spread the potato mixture evenly into the dish.
Bake uncovered for about 55 minutes, until the top turns golden and slightly crispy.
Remove from the oven, let it cool slightly, and serve warm.

Tips For The Best Cheesy Potato Casserole

Getting the perfect cheesy potato casserole is easy if you keep these simple tips in mind:

Use full-fat cheese: Low-fat cheese doesn’t melt as well and can make the casserole watery.
Shred your own cheese: Pre-shredded cheese has added starch that can affect the texture.
Let it rest after baking: Allowing the casserole to sit for 5–10 minutes after baking helps it set and makes serving easier.
Don’t overmix the ingredients: Stir just until combined to avoid making the potatoes mushy.
For a crispy top, bake uncovered: This helps the cheese turn golden brown. If you prefer a softer top, loosely cover it with foil for half the baking time.
Season to taste: Taste the mixture before baking and adjust the seasoning if needed.

Variations

You can easily change up this recipe while keeping it just as cheesy and delicious:

Spicy Kick: Add chopped green chilies or a pinch of cayenne pepper for some heat.
Extra Creamy: Mix in a little sour cream for a richer texture.
Loaded Style: Top with chopped green onions and a sprinkle of crispy fried onions for extra flavor.
Garlic Lover’s Version: Add minced garlic or roasted garlic for a deeper flavor.
Vegetable Twist: Stir in small pieces of bell peppers or mushrooms for extra texture.

What To Serve With Cheesy Potato Casserole?

This casserole pairs well with a variety of main dishes:

How To Store And Reheat Cheesy Potato Casserole?

If you have leftovers, storing and reheating them properly will keep your casserole tasting fresh.

Storing: Let the casserole cool completely before transferring it to an airtight container. Keep it in the fridge for up to 4 days.
Freezing: Wrap it tightly in plastic wrap and then foil, or use a freezer-safe container. It can be frozen for up to 2 months.
Reheating:
- Oven: Cover with foil and bake at 350°F (175°C) for about 20 minutes until heated through.
- Microwave: Heat in short intervals, stirring between each, to avoid uneven heating.
- Stovetop: Warm it in a pan over low heat, stirring occasionally.

Best Cheese Options For This Cheesy Potato Casserole Recipe

Using the right cheese makes all the difference in taste and texture. Here are some of the best choices:

Sharp Cheddar: Melts well and has a bold flavor.
Mozzarella: Adds a stretchy, gooey texture.
Colby Jack: A mix of mild and sharp flavors with good melting ability.
Gouda: Smooth and slightly smoky, great for extra depth.
Monterey Jack: Mild and creamy, blends well with other cheeses.

For the best results, mix two or more types of cheese to get a balance of flavor and meltiness.

Can You Prepare Cheesy Potato Casserole Ahead Of Time?

Yes, this casserole is great for making ahead, saving you time when preparing meals.

A few hours ahead: Mix everything and store it in the fridge in a covered dish. When ready to bake, take it out 15 minutes early to come to room temperature.
A day ahead: Assemble the casserole, cover tightly, and refrigerate overnight. Bake as usual the next day.
For freezing: Prepare the mixture, place it in a freezer-safe dish, and freeze before baking. When ready to eat, bake straight from frozen, adding extra cooking time.

Can You Use Fresh Potatoes Instead Of Frozen Ones?

Yes, you can use fresh potatoes instead of frozen hash browns, but there are a few things to keep in mind for the best results.

Choose the right potatoes: Starchy varieties like Russet or Yukon Gold work best because they soften well and absorb flavors.
Shred or dice them: If you want the same texture as frozen hash browns, shred the potatoes. If you prefer chunkier potatoes, dice them into small cubes.
Remove excess moisture: After shredding, rinse the potatoes under cold water to remove starch, then squeeze out excess water using a clean towel. This prevents them from turning mushy.
Par-cook if needed: Fresh potatoes take longer to bake. To speed up cooking, you can lightly boil or pan-fry them for a few minutes before mixing them into the casserole.

What’s The Secret To Getting A Crispy Top?

A crispy, golden topping makes this casserole even more delicious. Here’s how to achieve it:

Bake uncovered: Covering traps steam, making the top soft. Bake without a cover so the top can crisp up.
Use full-fat cheese: Low-fat cheese has more moisture and won’t crisp as well. Regular cheese melts beautifully and creates a golden crust.
Add a crunchy topping: Sprinkle breadcrumbs, crushed crackers, or crispy fried onions before baking for extra texture.
Increase oven temperature at the end: For a crispier finish, turn up the oven to 400°F (200°C) for the last 5 minutes of baking.
Broil for a few minutes: If the top isn’t crisp enough, place the dish under the broiler for 2-3 minutes. Watch closely to avoid burning.

Common Mistakes To Avoid When Making Cheesy Potato Casserole

Avoid these common mistakes to make sure your casserole turns out perfect every time.

Using low-fat cheese: This can make the casserole watery and less flavorful. Stick to regular cheese for the best texture.
Skipping the seasoning: Potatoes need seasoning to bring out their flavor. Don’t forget to add enough salt, pepper, and spices.
Not draining fresh potatoes: If using fresh potatoes, make sure to remove excess water. Wet potatoes will make the casserole too soft and soggy.
Overmixing the ingredients: Stir just until combined. Overmixing can break down the potatoes and make them mushy.
Baking at the wrong temperature: Too low, and the casserole won’t crisp up. Too high, and it may dry out before the center is fully cooked. Stick to 350°F (175°C) and adjust at the end for crispiness.
Covering while baking: Covering traps moisture, making the top soft instead of golden and crispy. Always bake uncovered unless you’re storing it for later.