Description
This Easy Cheesy Potatoes recipe features tender diced russet potatoes combined with a creamy mixture of condensed cream of chicken soup, sour cream, melted butter, scallions, and a blend of sharp cheddar and parmesan cheeses. Baked to golden perfection, this comforting casserole makes a perfect side dish for any meal, with cheesy, savory flavors and a velvety texture that will delight the whole family.
Ingredients
Scale
Potatoes
- 3 pounds Russet potatoes (peeled & diced)
Cheese Mixture
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup butter (1/2 stick), melted
- 1/3 cup scallions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper, to taste
- 2 cups grated sharp cheddar cheese, divided
- 1 cup freshly grated parmesan cheese, divided
Instructions
- Prep and Boil Potatoes: Peel and dice the russet potatoes. Boil them in water until they are just tender, making sure not to overcook. Drain thoroughly to remove excess water. Transfer the potatoes to a greased 9×13-inch casserole dish. Preheat your oven to 350°F (175°C) and position the oven rack in the middle.
- Mix Cheese Sauce: In a mixing bowl, combine the condensed cream of chicken soup, sour cream, melted butter, chopped scallions, garlic powder, onion powder, salt, pepper, and half of the cheddar and parmesan cheeses. Stir well until the mixture is smooth and evenly blended.
- Combine Potatoes and Sauce: Pour the cheese sauce over the potatoes in the casserole dish. Use two spoons or a spatula to gently toss the potatoes with the sauce, ensuring they are evenly coated. Smooth the mixture out into an even layer within the dish.
- Top with Remaining Cheese and Bake: Sprinkle the remaining cheddar and parmesan cheeses evenly over the top of the potato mixture. Place the casserole in the preheated oven and bake uncovered for 45 minutes, or until the cheese is melted and bubbling and the top is lightly browned.
- Rest and Serve: Once baked, remove the dish from the oven and let it sit for 5 to 10 minutes before serving. This resting time helps the casserole set and makes it easier to serve.
Notes
- Use russet potatoes for best texture, as they hold up well after boiling and baking.
- Boiling potatoes until just tender prevents them from becoming mushy during baking.
- Feel free to add cooked bacon or herbs like thyme for extra flavor.
- This dish can be prepared ahead and refrigerated before baking; just add extra baking time if baking cold.
- To make it vegetarian, substitute the condensed cream of chicken soup with a condensed cream of mushroom or vegetable soup.
