Cheesy Potatoes Recipe

Introduction

Cheesy Potatoes is a comforting and creamy side dish perfect for family dinners or holiday gatherings. With tender shredded potatoes enveloped in a rich cheese sauce, this recipe is sure to be a crowd-pleaser.

Ingredients

• 3 pounds of potatoes
• 1/2 cup butter
• 8 oz. Velveeta cheese, cubed
• 1 (12 oz.) can condensed cream of chicken soup
• 1 cup (8 oz.) sour cream
• 1 cup milk
• 1 tsp. granulated onion
• 1 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Step 1: Heat a pot of water to boiling on the stovetop while you peel and wash the potatoes.
2. Step 2: Cook the potatoes in boiling water for 15 to 20 minutes, until they can be easily pierced with a fork but are not falling apart.
3. Step 3: Drain the potatoes and immediately place them in ice water to chill for at least 15 minutes; cold potatoes shred more easily.
4. Step 4: Shred the cooled potatoes using a grater.
5. Step 5: Preheat the oven to 325 degrees Fahrenheit.
6. Step 6: In a heavy saucepan, melt the butter over medium heat.
7. Step 7: Lower the heat and add the Velveeta, cream of chicken soup, sour cream, milk, granulated onion, salt, and pepper.
8. Step 8: Whisk the mixture every few minutes until a smooth sauce forms, allowing for some small Velveeta lumps to remain.
9. Step 9: In a large bowl, combine the cheese sauce and shredded potatoes thoroughly.
10. Step 10: Spread the mixture into a greased 9 x 13-inch baking dish and cover.
11. Step 11: Bake at 325 degrees for one hour, or until heated through and bubbling around the edges.
12. Step 12: Remove from oven and serve warm. Enjoy!

Tips & Variations

• For a slightly crispy top, remove the cover during the last 10 minutes of baking.
• Swap Velveeta with sharp cheddar cheese for a more robust flavor.
• Add cooked bacon or green onions for added texture and taste.
• Use low-fat sour cream and milk to lighten the dish without sacrificing creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees Fahrenheit until warmed through, or microwave in short intervals stirring in between to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this recipe?

Yes, starchy potatoes like Russets work best for shredding and absorbing flavors, but Yukon Gold can be used if you prefer a creamier texture.

Is it possible to make this dish ahead of time?

Absolutely. Prepare the dish up to the point before baking, cover tightly, and refrigerate overnight. Bake as directed when ready to serve, adding a few extra minutes to baking time if baked cold.

Cheesy Potatoes Recipe

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5 from 132 reviews

Cheesy Potatoes is a comforting and creamy casserole featuring shredded potatoes baked in a rich sauce made with Velveeta cheese, cream of chicken soup, sour cream, and seasonings. This easy-to-make dish is perfect as a hearty side for family dinners or holiday meals.

• Author: Luna
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds of potatoes

Sauce

• 1/2 cup butter
• 8 oz. Velveeta cheese, cubed
• 1 (12 oz.) can condensed cream of chicken soup
• 1 cup (8 oz.) sour cream
• 1 cup milk
• 1 tsp. granulated onion
• 1 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Prep the potatoes: Heat a pot of water to boiling on the stovetop while peeling and washing the potatoes.
2. Cook the potatoes: Boil the potatoes for 15 to 20 minutes until they can be easily pierced with a fork but are still firm enough to maintain their shape.
3. Cool the potatoes: Drain the hot water and immediately transfer the potatoes to ice water. Chill for at least 15 minutes until cool enough to shred, which helps the potatoes shred better.
4. Shred the potatoes: Use a grater to shred the cooled potatoes into a large bowl.
5. Preheat oven: Set the oven to 325°F (163°C) to prepare for baking the casserole.
6. Make the cheese sauce: In a heavy saucepan, melt the butter over medium heat. Lower the heat and add the Velveeta cheese cubes, cream of chicken soup, sour cream, milk, granulated onion, salt, and pepper. Whisk frequently until a smooth sauce forms, allowing small Velveeta lumps.
7. Combine: Mix the cheese sauce thoroughly with the shredded potatoes in a large mixing bowl.
8. Bake: Transfer the mixture to a greased 9 x 13-inch baking dish and cover. Bake in the preheated oven for one hour until heated through and bubbly around the edges.
9. Serve: Remove from oven and enjoy your creamy cheesy potato casserole!

Notes

• Using chilled potatoes makes shredding easier and results in better texture.
• Velveeta cheese provides a smooth melting quality and creamy flavor; substitute with similar processed cheese if desired.
• You can prepare this dish a day ahead and refrigerate before baking. Adjust baking time if baking from cold.
• For a vegetarian version, substitute cream of chicken soup with cream of mushroom or vegetable soup.
• Ensure the casserole is covered while baking to prevent drying out.

Keywords: cheesy potatoes, potato casserole, comfort food, side dish, baked potatoes, creamy potatoes