Do you love cheese? If so, you’re in good company. These cheesy potatoes are by far my family’s favorite holiday side dish. I make them for Thanksgiving, Christmas and Easter, and sometimes just because! The warm, melted cheese and the crunchy corn flake topping… it’s everything and more.
This recipe will yield a 13×9 pan’s worth of cheesy potatoes, which can serve an entire extended family, easily. Last Thanksgiving I made one pan and hosted 12 people who comfortably finished that amount. Don’t stress if this sounds like a lot, it’s not that much. Plus, the leftovers heat up AMAZINGLY.
Cheesy Potatoes Ingredients
- 1 lb Velveeta 2% milk cheese, you can also use regular
- 1 lb light sour cream, you can also use regular
- 10.5 oz can of 98% fat free cream of mushroom soup, you can also use regular
- 1 box of corn flakes
- 2 lb diced hash brown potatoes
- 1 stick of butter
Preparing Homemade Cheesy Potatoes
Preheat your oven to 325 degrees and begin dicing the cheese into small cubes, about the size of the potato hash browns or smaller.
Combine the cheese cubes to the potatoes first, mixing them in gradually as you dice. These are the two biggest ingredients and will make mixing all the ingredients together much easier.
Add the sour cream and mushroom soup into the bowl and mix well. If you’re looking for recommendations, I own and love this Pyrex mixing bowl set.
Grease your 13×9 pan. Then, once the mixture is fully combined, empty it from the mixing bowl to the greased pan. Smooth the contents so it cooks most evenly.
Once it’s evenly spread in the pan, cover generously with corn flakes. You shouldn’t be able to see much of the potatoes beneath at all. Don’t be afraid to really cover the top!
Then, once your corn flakes are covering your potato mixture, melt your cup of butter and pour over the top of your corn flakes.
Cover the entire 13×9 pan with tinfoil and place in the fully heated oven.
Cooking Your Cheesy Potatoes
Cook covered at 325 degrees for 1 hour. At one hour, take off the tinfoil and set aside. Let the potatoes continue to cook uncovered for about 45 minutes or until fully cooked/golden brown on top.
I used to cook them at 350 degrees and realized I was crisping the outside more than the inside was cooking, so I took it down a notch. Something to keep an eye on if you decide to crank up the heat!
Pro Tip: if you’re using a glass pan, you can gauge how well cooked the potatoes are by the corners. You’ll always have a certain degree of burnt looking corners, but if the corners are really dark it’s probably done or very close to it.
Once the pan is out, let the potatoes cool for 5 minutes before serving. Even then, the taters may be a little hot so give your guests a warning!
What’d you think??
Be sure to let me know if you make this recipe in the comments below. Hopefully you’ll give this one a try over the holidays! If you’re interested, save this post to your Pinterest board via the icon near the comments below.
Complete the Meal
Looking for an easy way to tote your taters to the big meal? This pan and cover set from Wilton is a must. Bake the dish right in this pan and cover once cooled, or put the non cooked mixture in the pan to cook fully at your destination. I have several convenient ‘cook and carry’ pans like this and let me tell you, they’re a holiday MUST!
More Food and Recipes
- 14 Thanksgiving and Holiday Sides and Desserts
- Smoked Bacon Bomb Recipe
- Sriracha Aioli Brussels Sprouts Recipe
- Pesto Chicken, Mozzarella and Pasta Recipe
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