This Cheesy Potato Casserole is made with fresh potatoes and a creamy, tangy homemade cheese sauce — no hashbrowns or cream soups here! See the full step by step recipe down in the recipe card.
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If there’s one thing that speaks right to my comfort-food-loving heart, it’s creamy, cheesy potatoes.
I’ve always thought it was a shame how most people use frozen hashbrown potatoes and condensed soup in the traditional Cheesy Potato Casserole. You know I’m all for a shortcut when we need one but let’s take the potato casserole up a notch!
My go-to shortcut for this casserole is our favorite Little potatoes — they have a smooth, delicate skin that doesn’t need to be peeled (unlike most large potatoes!), and they come washed and ready to use.
I simply give them a chop and boil, whip up a homemade cheese sauce and toss everything in the oven — no peeling and no frozen hashbrowns in sight 😉
I used the Boomer Gold potatoes for my Potato Casserole but any of the varietals will work great!
How do you make Cheesy Potatoes from scratch?
- Start with your Little potatoes: give them a chop (I aim for a cube of 1cm or just less than half an inch).
- Cook potatoes in a large pot of boiling, salted water for 5-6 minutes, until almost tender.
- Make your sauce: saute your onion, add your herbs and spices, then thicken with flour. Milk and sour cream give this sauce a rich and creamy flavor!
- Pour the sauce over the potatoes in the pan and bake until the casserole is hot and bubbly — just a short zap!
Variations and Substitutions for this potato casserole:
- Swap the sour cream: I’ll admit, I’m not sour cream’s biggest fan. But in this casserole it does add lots of creamy, tangy flavor. If you want to skip it, simply add ½ cup more milk or cream to the sauce when you are cooking it.
- Vegetables: you can always add vegetables to this casserole! I would stick to frozen or canned peas or corn, or carrots that are chopped to be roughly the same size as the potatoes.
- Seasonings: like it spicy? Add a squirt of sriracha or a pinch (or more) of cayenne pepper. Feel free to experiment with different herbs and seasonings to make it your own!
How to make this recipe ahead:
Because we are cooking the potatoes before assembling the dish, this potato casserole is perfect for making ahead!
Simply prepare up until the point of baking, then you can cover it and store in the refrigerator up to 4 days before baking and serving.
A great make ahead option for a busy week!
What to serve with this cheesy Potato Casserole:
Even though I could make a meal out of these cheesy potatoes all on their own, we usually round out the meal with some other favorites:
- Instant Pot Pot Roast (skip the potatoes in the pressure cooker and serve with this casserole!)
- Italian Beef — cook it in the slow cooker for an easy dinner!
- Slow Cooker Chicken Breast or Instant Pot Chicken Breast — a classic but so flavorful and juicy!
More comfort food casseroles you’ll love!
- Twice Baked Potato Casserole with Ham
- Loaded Baked Potato Breakfast Casserole
- Taco Casserole — a fun option for Taco Tuesday!
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Cheesy Potato Casserole
- 1 ½ lb Little potatoes (cut into 1cm cubes)
- ¼ cup unsalted butter
- ½ medium onion finely chopped
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all purpose flour
- 1 ½ cups milk (any kind)
- ½ cup sour cream (any kind)
- 3 cups shredded cheddar cheese (divided)
- Bring a large pot of salted water to a boil. Add potatoes and cook 5-6 minutes, until almost tender.
- Drain potatoes and place in a lightly greased 9×9" baking dish. Preheat the oven to 375 degrees F.
- In a medium skillet, melt butter over medium heat and cook onion until softened and beginning to brown.
- Stir in garlic, Italian seasoning, salt and pepper and cook for 1 minute.
- Add flour and whisk until combined.
- Add milk and cook over medium heat, stirring frequently, until thickened — about 5 minutes.
- Stir in sour cream and 2 cups of cheddar cheese.
- Pour sauce over potatoes in baking dish, stirring to combine. Sprinkle with remaining 1 cup cheese and bake until bubbly and golden, about 20 minutes.
- Remove from the oven and allow to sit for 5-10 minutes before serving.
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Jill Burns says
Hi Ashley. Thanks for this recipe. I tripled it for a crowd and it was well received! Taste was great. The only thing I wasn’t crazy about was pre-boiling the potatoes. Is this definitely a necessary step or could it be eliminated and just cook longer?
The Recipe Rebel says
I’ve only tested this recipe out as written, so I personally believe its necessary. If you decide to try it a different way, let me know how it goes! So glad the triple recipe worked out for you!
Ann marie says
Love this recipe personally I like to par boil the potatoes they don’t take as long in the oven and there still cheesy and delicious. If the potatoes are raw it takes at least 1-1/2 hours to bake and they tend to dry out. That’s just my opinion.
The Recipe Rebel says
Hi Ann! So glad you enjoy the recipe!
This was so good, I will definitely be making it again!!
Ashley Fehr says
Thanks Abby! I’m so glad!
Roxy Reed says
This was SO good. My kids loved this!
Ashley Fehr says