The BEST Cheesy Potato Casserole

This cheesy potato casserole is the BEST comfort food, and you have likely enjoyed it a time or two at potlucks and picnics. This beloved family recipe is rich, creamy, and full of cheesy goodness. Make it from scratch with a simple ingredient list and leave the canned and processed soups behind!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 448kcal

Author Jennifer Draper

Equipment

Oven-safe casserole dish
saucepan
whisk
Non-stick spray

Ingredients

28 oz bag diced frozen potatoes O'Brien
4 tablespoons butter
1/4 cup all-purpose flour can also use a gluten-free option
1 ½ cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
¼ teaspoon pepper
8 oz shredded cheddar cheese
6 oz can French fried onions regular or gluten-free

Get Recipe Ingredients

Instructions

Preheat oven to 350 ℉
Spray a 6x9 casserole dish with nonstick cooking spray
Add potatoes evenly to dish
In a saucepan, melt butter
Whisk in flour until smooth and continue to stir for 1-2 more minutes to slightly cook flour mixture
Very slowly, start pouring in chicken broth while whisking to ensure no lumps form
Add cream, salt, garlic powder, and pepper and bring to a simmer while continuing to whisk for about 4-5 minutes until mixture thickens enough to coat a spoon
Remove from heat and mix in cheese until melted and smooth
Pour sauce over potatoes and stir to combine
Bake for 45 minutes or until heated through and bubbly
Remove and top with French fried onions to serve

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended due to texture changes. Reheat at 350°F for 15-20 minutes in the oven or in short microwave intervals, stirring in between.
Bake uncovered in the oven for a golden top.
Shred your own cheese from the block for the best melting results!
Frozen potatoes do not need to be thawed before cooking.
Make ahead: Prepare and assemble as directed (minus the topping) up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if the casserole is cold from the fridge.

Nutrition