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This Thanksgiving Cheesy Potatoes recipe brings creamy, cheesy comfort straight to your holiday table. It has a perfect balance of tender potatoes and a golden crisp cheese topping that makes it irresistible for guests and family alike. Whether you are preparing a big feast or a cozy dinner, this dish delivers familiar flavors with minimal effort.
I first made this dish years ago for a Thanksgiving gathering, and now it’s a non-negotiable part of our holiday. I love how everyone lights up when that bubbly golden cheese comes out of the oven.
Ingredients
- Frozen cubed hash brown potatoes: These save time and keep their texture well. If you prefer fresh, go for peeled cubed russets or Yukon golds but parboil them first
- Sharp cheddar cheese: Provides bold cheese flavor and a beautiful golden crust. Freshly shredded cheeses melt best here
- Cream of chicken soup: Adds creamy richness and helps everything bind together
- Sour cream: Adds tang and smoothness without weighing the dish down
- Butter: Gives the casserole a warm, buttery undertone and helps blend the ingredients
- Green onions: Adds a fresh pop of color and balances the richness with a mild bite
- Salt and pepper: Just enough to enhance all the other flavors without overpowering
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13 inch baking dish with butter or non-stick spray to ensure the casserole won’t stick during baking.
- Combine the Filling:
- In a large mixing bowl, combine the cream of chicken soup, sour cream, melted butter, salt, pepper, and 2 cups of shredded sharp cheddar cheese. Stir until smooth and creamy. Fold in the frozen cubed hash brown potatoes gently so they are well coated without breaking apart.
- Assemble in the Baking Dish:
- Transfer the potato mixture into the prepared baking dish. Spread it evenly with a spatula but avoid pressing down hard so the top stays textured, allowing for better browning.
- Add the Cheese Topping:
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the surface to create a golden bubbly crust during baking.
- Bake to Perfection:
- Bake uncovered for 45 to 55 minutes until the edges bubble and the top is a beautiful golden brown. If you want a crisper crust, broil the dish for an additional 2 to 3 minutes carefully watching to prevent burning.
- Garnish and Serve:
- Let the dish rest for 5 to 10 minutes after baking so it can set and become easier to slice. Garnish with freshly chopped green onions to add color and a fresh bite before serving.
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Sharp cheddar is my favorite part of this dish. It melts perfectly to give creamy richness beneath that crisp golden top. One year at Thanksgiving, my nephew took home three containers of leftovers just so he could enjoy these cheesy potatoes for days. That told me this recipe was a winner.
Storage Tips
Once cooled, cover the casserole tightly with foil or place leftovers in airtight containers and refrigerate for up to four days. For longer storage, freeze before or after baking. If freezing assembled but uncooked casserole, wrap tightly and freeze up to two months. Always thaw overnight in the fridge before baking the frozen casserole. Leftover cooked portions freeze well up to three months in freezer-safe containers. Reheat in the oven at 350 degrees Fahrenheit for best texture or use the microwave for individual servings with slightly less crisp top.
Ingredient Substitutions
You can swap the sharp cheddar for a mozzarella and parmesan blend for a gooier texture and an Italian twist. Greek yogurt works well in place of sour cream for a tangier but just as creamy casserole. Substitute cream of mushroom or cream of celery soup for cream of chicken to make it vegetarian-friendly. To keep it gluten-free, double-check your soup and toppings are labeled gluten-free or use homemade white sauce instead of canned soup.
Serving Suggestions
Classic roast turkey pairs perfectly, balancing savory meat with creamy potatoes. Fresh green bean almondine is a crisp vegetable side that cuts through the richness. Tart cranberry sauce refreshes your palate alongside the cheesy base. Glazed carrots add sweetness and color contrast. A herby, savory stuffing rounds out a traditional Thanksgiving plate with comforting carbs.
Cultural and Historical Context
Cheesy potatoes are a quintessential American casserole side dish often making appearances on holiday menus especially Thanksgiving. Combining potatoes, cheese, and creamy soup reflects mid-century convenience cooking where canned soups became pantry staples to simplify family meals. Over decades this humble dish has become a beloved comfort food for many, bringing nostalgic flavors and ease to the holiday table.
Pro Tips
- Use freshly shredded cheese — pre-shredded can contain anti-caking agents that affect melting and texture
- Let the frozen potatoes thaw slightly before mixing to avoid cold clumps and ensure even cooking
- Never cover the casserole while baking, the crust needs direct heat to get that beautiful golden brown finish
Commonly Asked Questions
- → What type of potatoes work best?
Frozen cubed hash browns hold their shape well and speed up prep. Fresh peeled and cubed russet or Yukon gold potatoes are good alternatives but should be parboiled first for tender results.
- → Can I substitute the cream of chicken soup?
Yes, a homemade white sauce made from butter, flour, milk, and seasonings is a great substitute, offering control over flavor and ingredients.
- → How do I get a crispy, golden top?
Leave the dish uncovered during baking and add an extra layer of shredded cheddar cheese on top. Broiling for the last 2-3 minutes intensifies the crispness.
- → Is it possible to add extra ingredients?
Absolutely. Cooked bacon bits, diced ham, jalapeños, or caramelized onions can be mixed in to add unique flavors and textures.
- → Can this dish be made ahead of time?
Yes, assemble it a day in advance and keep refrigerated. Remember to add 10-15 minutes to the baking time when baking straight from the fridge.
- → How should leftovers be stored?
Cover tightly and refrigerate up to 4 days or freeze for 2-3 months. Reheat in the oven for best texture or microwave for smaller portions.