Recipes › Russet Baking Potato › Cheesy Potato Casserole
Cheesy Potato Casserole
A deeply comforting casserole of grated russet potatoes bound in a sour cream and cheddar sauce, baked until bubbly and golden — the American potluck staple known variously as funeral potatoes, cheesy potatoes, or hash brown casserole. Rich, crowd-pleasing, and unapologetically indulgent. The recipe everyone asks for.
Russet Baking Potato is usually ready July to August. More russet baking potato recipes, or see what to sow this month where you are.
Ingredients
- 3 lbs russet potatoes, peeled and grated on the large holes of a box grater, or use 30 oz frozen shredded hash browns
- 1 cup sour cream
- 10½ oz cream of mushroom soup, one can, undilutedMake a simple béchamel for from-scratch version
- 2 cups sharp cheddar cheese, shredded, divided
- 4 tbsp butter, melted
- ½ medium yellow onion, finely diced
- ½ tsp garlic powder
- 1 tsp salt and pepper, to taste
- 1 cup cornflake crumbs, mixed with 2 tbsp melted butter, for topping (optional)Panko breadcrumbs
Contains: cereals gluten, milk.
Method
- Preheat oven to 350°F. If using fresh potatoes, wring out excess moisture in a towel.About 5 min
- Mix sour cream, cream of mushroom soup, 1.5 cups cheddar, melted butter, onion, garlic powder, salt, and pepper in a large bowl.About 3 min
- Fold in grated potatoes until evenly combined. Transfer to a greased 9×13-inch baking dish.About 3 min
- Top with remaining cheddar. Scatter cornflake crumbs over the top.About 2 min
- Bake uncovered for 50 to 55 minutes until top is golden brown and casserole is bubbling at the edges. Let rest 5 minutes before serving.About 55 min
Tips
- Wringing moisture from fresh potatoes is essential — wet potatoes steam rather than bake
- Frozen hash browns are a perfectly acceptable shortcut here — thaw and pat dry first
- The cornflake crust is the crunchy textural contrast that makes this dish
Ring the changes
- Add diced jalapeños and pepper jack cheese for a spicy version
- Top with crispy bacon crumbles instead of cornflakes
Keeping it
Refrigerate covered for up to 4 days. Reheat covered in a 325°F oven for 20 minutes. Freeze unbaked for up to 2 months.
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