Cheesy Potato Casserole Recipe

Potatoes: Peeled and diced to create the base of the casserole.

Cheddar cheese: Shredded to add a rich, cheesy flavor.

Sour cream: Provides creaminess and tanginess to the dish.

Cream of chicken soup: Adds a savory and creamy element to the casserole.

Onion: Finely chopped to add a subtle sweetness and depth of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and balances the flavors.

Butter: Melted and drizzled on top for a golden, crispy finish.

To ensure the potatoes cook evenly and become tender, make sure to dice them into uniform pieces. This will help them cook at the same rate and prevent any undercooked or overcooked bits. Additionally, for an extra layer of flavor, you can sauté the onions in a bit of butter before adding them to the mixture. This will bring out their sweetness and add depth to the casserole.

• potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes when cooked and is a lower-carb option.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy consistency but with added protein.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy base and umami flavor.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile and no black specks.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and moisture, with a slightly different flavor.

• Allow the cheesy potato casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, portion it into individual servings or keep it whole, depending on your preference. Use freezer-safe containers or heavy-duty aluminum foil to wrap the dish securely.

• Label the containers with the date and contents to keep track of freshness. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, thaw the frozen casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the potatoes and cheddar cheese.

• Preheat your oven to 350°F (175°C). If reheating a whole casserole, cover it with foil to prevent the top from over-browning. Bake for 20-30 minutes or until heated through. For individual portions, microwave on medium power in 1-2 minute intervals until hot.

• To add a fresh touch, sprinkle some extra shredded cheddar cheese on top during the last 5 minutes of reheating in the oven. This will give it a deliciously melty finish.

• Avoid reheating more than once, as repeated heating can affect the texture and flavor of the cheesy potato casserole.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cheesy potato casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then stir. Continue heating in 1-minute intervals until thoroughly warmed.

• Stovetop Method: Place the leftover casserole in a non-stick skillet over medium heat. Add a splash of milk or cream to keep it moist. Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally, until heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover cheesy potato casserole in an air fryer-safe dish. Heat for about 10-15 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a crispy top layer.

• Slow Cooker Method: Transfer the leftovers to your slow cooker. Set it on low heat and cover. Allow it to reheat for 1-2 hours, stirring occasionally to ensure even heating. This method is perfect for keeping the casserole warm for a longer period without drying it out.

• Oven: Used to bake the casserole at 350°F (175°C) until the top is golden brown and the potatoes are tender.

• Mixing bowl: A large bowl to combine the potatoes, cheddar cheese, sour cream, cream of chicken soup, onion, salt, and black pepper.

• Baking dish: A dish to transfer the mixture into and spread evenly before baking.

• Knife: Used to peel and dice the potatoes and finely chop the onion.

• Cutting board: A surface to safely chop the potatoes and onion.

• Measuring cups: Used to measure out the potatoes, cheddar cheese, sour cream, and onion.

• Measuring spoons: Used to measure the salt and black pepper.

• Spoon or spatula: To mix the ingredients together in the mixing bowl.

• Small bowl: To melt the butter before drizzling it over the casserole.

• Microwave or stovetop: To melt the butter if you prefer not to use a small bowl.

Pre-cook the potatoes: Boil the potatoes for 5-7 minutes before mixing to reduce baking time.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Chop onions in advance: Finely chop the onion the night before and store in the fridge.

Combine ingredients ahead: Mix all ingredients except the butter and store in the fridge until ready to bake.

Use a food processor: Speed up chopping and shredding by using a food processor.