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–+ servings
potato casserole
5 from 1 vote

Cheesy Potato Casserole Recipe

This homemade cheesy potato casserole is the perfect holiday side to feed a crowd.
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Fat 17
Carbs 22
Protein 13
Yield 10

Ingredients

  • 2 lbs. frozen hash browns we used 2 bags of these!
  • 1.5 cups shredded Swiss cheese divided
  • 2.5 cups shredded cheddar cheese divided
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons salt divided
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1.5 cups broth* any kind
  • 1/2 cup sour cream or Greek yogurt

Instructions

  • Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Pour the hash browns into the casserole dish. Add 1 cup of shredded Swiss cheese, 1 cup of shredded cheddar cheese, garlic powder, and 1 teaspoon of salt to the hash browns. Mix together in the baking dish until combined. Set aside.
  • Heat the butter in a small saucepan over medium/high heat. When the butter is melted, reduce the heat to low, add the flour, and whisk together until a crumble forms.
    A frying pan with a spoon in it.
  • Slowly whisk in the chicken broth, mixing continuously until a thick roux forms.
  • Mix in the remaining salt and remove the saucepan from the heat.
  • Sprinkle 1 cup of shredded cheddar cheese into the roux, whisking until the cheese is melted. Add the sour cream and mix until combined.
    A pan with a sauce in it on a white surface.
  • Pour the cheese sauce over the hash browns and use a spatula and combine everything together. Spread the cheesy hash browns in an even layer in the baking dish.
    Shredded cabbage in a white dish on a white background.
  • Bake for 30 minutes.
  • Remove the casserole from the oven and top with the remaining shredded Swiss and cheddar cheeses. Bake for 15 more minutes.
  • After 15 minutes, keep the baking dish in the oven and broil for 2-3 minutes, or until the top of the casserole is golden brown.
  • Let the casserole cool for 10 minutes, serve, and enjoy.
    Cheesy-Potatoes-07

Tips & Notes

  • Storage: Once the cheesy potato casserole is completely cool, transfer to an airtight container and refrigerate for up to 5 days.
  • To Reheat: Transfer leftover casserole to an oven-safe dish and reheat at 350ºF until warmed through, about 15-20 minutes. 
  • Make Ahead Instructions: Make the recipe as instructed through mixing the cheese sauce with the hash browns. Store the baking dish (covered) in the refrigerator for up to 3 days. When you are ready to bake the casserole, continue with the recipe – you may need to add a few minutes to the first bake time as the potatoes will be cold straight from the fridge.
  • Broth: We used chicken broth, but any kind of broth works great! For a vegetarian casserole, use veggie broth.

Nutrition Facts

Calories: 303kcal | Carbohydrates: 22g | Protein: 13g | Fat: 17g | Fiber: 2g | Sugar: 1g