Cheezy Potatoes Recipe -
Cheezy Potatoes Recipe
  • READY IN hrs

Cheezy Potatoes

Recipe by  

"This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
  3. Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
  4. Remove from oven and let stand 15 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2008

I have made this recipe for years to rave reviews, with a couple of adjustments. I always put in a 2 lb. bag of hash browns instead of the 1 lb. that is called for here. Also I use cream of celery or cream of mushroom soup instead of cream of potato. Finally I add the crushed corn flakes mixed with a little butter on top to give it a little crispy topping and this is my holiday potato recipe. The best part is that it can be made ahead of time, like the day before (keep refrigerated), which is a big plus at holidays. Just don't put the crushed corn flakes/butter on top until ready to bake.

Most Helpful Critical Review
Nov 21, 2006

this is a recipe that most other people may like. I do not like the texture of scalloped-like potatoes. the combination of ingredients; however, were very good. I may use this recipe again and just adapt it to be more like mashed potatoes.

Oct 19, 2007

This recipe was really good, almost tasted like my "loaded maashed potatoes. It was great with a few modifications: I peeled my own potatoes instead of using frozen has browns (about 9) and boiled them on the stove in water for about 30-45 minutes. Once they were cooked and drained, I mixed all of the ingredients together and substituted a can of cream of mushroom for cream of potato. I also added bacon bits and salt and pepper to the mixture. I only had to bake them for about 20-25 minutes since the potatoes had been boiled. Really delish! Hope this helps!

Jan 04, 2007

This is a good side dish. I did make a few modifications though. I didn't use all of the cheese that was suggested. 16oz seemed like quite a bit. I mixed 8 oz in with the potatoes and sprinkled about 1/2 cup on top. In addition, I mixed in 1/2 cup each of onions and green peppers. I omitted the potato chips. Delicious!

Nov 16, 2006

Great dish - brought it for a Holiday party at work and everyone loved it. I recommend using half the amount of butter and extra potatoes.

Jan 13, 2010

I used the basic recipe here with a few changes. I boiled 10 raw potatoes in water, cubed, for 30 minuites. Then drained and added to pan with cheese, cream of mushroom soup and sour cream (8 oz). I topped with cheese, bacon bits and potato chips. This received rave reviews from kids and adults alike! Thanks for a really nice crowd pleaser!

Jul 09, 2007

Our family's favorite way to mix cheese and potatoes! This is a very cheesy dish, and I can't eat a lot at one time because of how rich it is, but boy is this a great recipe!

Mar 15, 2006

I liked this, though I wish there had been a higher potato vs. other stuff ratio. It was a little too saucy for me. I think I would use twice or half as much more potatoes next time. Also, I found the butter to be unneccessary; the grease from the cheese and the water from the potatoes seemed to provide plenty of liquid. I left off the potato chips and topped it with more cheese, which I allowed to melt and form a crust. I think you could make a "lower fat" version of this if you used low fat soup, cheese, and sour cream, etc... All in all, a good recipe.


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  • Calories
  • 573 kcal
  • 29%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 49.6 g
  • 76%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 769 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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