Sour cream cheesy potato casserole bakes diced potatoes in a creamy cheddar sauce with a buttery, crunchy cornflake topping.
It is a make ahead side that suits weeknights and gatherings alike. Dice the potatoes small so they cook through, cover the dish for the first half of baking, and finish uncovered for a golden, bubbly top.
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Why This Sour Cream Cheesy Potato Casserole Recipe Works
Cooking the diced potatoes right in the creamy sauce lets them absorb flavor as they soften, so every bite tastes seasoned all the way through. The starch from the potatoes also helps thicken the sauce.
Sour cream adds tang and lightens the soup base, while cheddar melts into a rich, smooth sauce that clings to each cube of potato. The mixture should look thick and creamy before it goes into the oven.
Covering the dish traps steam so the potatoes cook through, and removing the foil at the end browns the cheese and the crisp topping. This two stage bake gives you tender potatoes and a golden finish.
Ingredients for Sour Cream Cheesy Potato Casserole
- Casserole: diced potatoes, cheddar cheese, cream of chicken soup, sour cream, melted butter, green onions, garlic powder, and pepper.
- Topping: crushed cornflakes and a little extra cheese.
Potatoes. Yukon Gold potatoes stay creamy, and russets give a fluffier texture. Peel and dice them into small, even cubes. Keep the cubes in cold water until you are ready to mix.
Cheddar. Sharp cheddar gives the most flavor. Colby jack or Monterey Jack can replace part of it.
Cream of chicken soup. It makes a creamy base and seasons the dish. Extra sour cream can replace it if you prefer.
Sour cream and butter. Sour cream adds tang, and melted butter helps the sauce coat the potatoes and brown the topping.
Cornflake topping. Crushed cornflakes or crackers add crunch. The topping is optional but adds contrast.
How to Make Sour Cream Cheesy Potato Casserole
1. Heat the oven. Heat the oven to 350 degrees F and grease a baking dish.
2. Mix the filling. In a large bowl, combine the potatoes, soup, sour cream, melted butter, half the cheese, green onions, garlic powder, and pepper.
3. Fill the dish. Pour the mixture into the dish and spread it evenly.
4. Add the topping. Sprinkle the remaining cheese on top and cover with a layer of crushed cornflakes.
5. Bake covered. Cover the dish tightly with foil and bake for thirty minutes. Do not peek too often, since opening the foil lets steam escape.
6. Bake uncovered. Remove the foil and bake fifteen minutes more, until bubbly, golden, and the potatoes are tender.
How to Serve Sour Cream Cheesy Potato Casserole
Serve the casserole hot after a few minutes of rest. It goes well with classic meatloaf, roast chicken, or ham. Bacon green beans, creamy coleslaw, and soft buttery rolls fill out a Southern style plate.
How to Store and Reheat Sour Cream Cheesy Potato Casserole
Cool leftovers and refrigerate them within two hours in a covered dish. They keep for up to three days. Reheat individual portions in the microwave or the whole dish in the oven until hot throughout, at least 165 F. Freezing is possible, but the potatoes may soften and the sauce may separate.
Tips and Variations for Sour Cream Cheesy Potato Casserole
Flag the allergens. This casserole contains milk and wheat from the soup and cornflakes, and may contain soy. Check the labels.
Dice evenly. Cubes about the same size cook at the same pace, so there are no hard centers. Half inch pieces are a good target.
Check the potatoes. Pierce a cube with a fork before you pull the dish. Bake a few more minutes if it feels firm.
Grease the pan well. The cheese sticks, so butter the dish thoroughly for easy serving.
Do not let it sit out. Bake the assembled casserole right away or refrigerate it, rather than leaving it on the counter.
Rest before serving. Let the dish sit a few minutes so the sauce thickens and is easier to scoop.
Mix the cheeses. Colby jack or Monterey Jack melts smoothly and adds a milder flavor.
Check trusted guidance. For storage basics, read the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Sour Cream Cheesy Potato Casserole
Can I make sour cream cheesy potato casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate it, then bake it straight from the refrigerator with a few extra minutes.
What potatoes work for sour cream cheesy potato casserole?
Yukon Gold and russet potatoes both work. Yukon Gold stays creamier, and russets bake up softer.
Why are my potatoes still hard in sour cream cheesy potato casserole?
The cubes were too large or the dish was not covered. Dice smaller and bake longer under foil.
Can I skip the soup?
Yes. Sour cream can replace it, though the sauce will be a little thinner.
Do I need the cornflake topping?
No. It is optional, but it adds crunch against the creamy filling.
Sour Cream Cheesy Potato Casserole
Equipment
- Large mixing bowl
- Baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 4 large Yukon Gold or russet potatoes peeled and diced
- 2 cup shredded cheddar cheese colby jack or Monterey Jack can replace part
- 1 can cream of chicken soup 10.5 ounces, or use more sour cream
- ½ cup sour cream
- ¼ cup butter melted
- 2 tbsp green onions chopped
- 1 tsp garlic powder optional
- ½ tsp black pepper
- 1 cup cornflakes crushed, or use crushed crackers
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a baking dish.
- Combine. Mix the potatoes, soup, sour cream, butter, half the cheese, green onions, garlic powder, and pepper.
- Top. Spread in the dish and top with the remaining cheese and the cornflakes.
- Bake covered. Cover with foil and bake 30 minutes.
- Finish. Uncover and bake 15 minutes more until bubbly, golden, and the potatoes are tender.
