If you’re looking for that ultimate comfort food side dish that’s creamy, cheesy, and just downright irresistible, you have to try My Mom’s Cheesy Potatoes Recipe. This isn’t just any cheesy potatoes dish—this is grandma-level, made-with-love goodness that’s perfect for holidays, potlucks, or just because you deserve a little happiness on your plate. I can’t wait to share this gem with you!
Why You’ll Love This Recipe
- Classic Comfort Food: This recipe brings all the cozy vibes of home-cooked meals and warm memories in every bite.
- Easy to Make: With simple ingredients and a straightforward process, it’s perfect for both seasoned cooks and beginners.
- Versatile & Crowd-Pleasing: Whether it’s a family gathering or weeknight dinner, it’s always a hit and easily customizable.
- Make Ahead Friendly: Prep ahead and freeze it for busy days—without sacrificing any of the cheesy goodness.
Ingredients & Why They Work
Each ingredient in My Mom’s Cheesy Potatoes Recipe comes together to create that rich and creamy texture we all crave, with a perfect crispy topping to finish. A quick heads up: using good quality shredded cheddar and kettle-cooked chips really elevates the dish.
- Frozen diced potatoes: Thawing ahead makes prep easier and they hold their shape perfectly after baking.
- Salted butter: Adds richness and helps bring all the flavors together.
- Sour cream: Offers tanginess and creaminess that makes the dish irresistibly smooth.
- Cream of chicken soup: Acts as a velvety binder and adds savory depth—feel free to swap for cream of mushroom if you want a vegetarian version.
- Kosher salt & pepper: The simple seasoning boosts every ingredient without overwhelming them.
- Dried parsley: Just a touch for color and subtle herb flavor.
- Sharp cheddar cheese: Freshly grated is a must — it melts beautifully and packs a flavorful punch.
- Crushed potato chips: For that unexpected crunch and salty finish that tops it all off delightfully.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the things I love about My Mom’s Cheesy Potatoes Recipe is how flexible it is. Over the years, I’ve tweaked it to fit the season or my mood, and you can too!
- Variation: I’ve swapped the cream of chicken soup for cream of mushroom and added a little diced green onion for extra freshness—it’s a different twist but just as delicious.
- Make it dairy-free: Use a sour cream alternative and dairy-free cheese—just remember, the texture will change slightly but it still works wonderfully.
- Extra cheesy: Double up on the cheddar or sprinkle some mozzarella on top before baking for a gooey twist.
- Add protein: Stir in cooked bacon or diced ham for a heartier version that’s perfect for brunch or dinner.
Step-by-Step: How I Make My Mom’s Cheesy Potatoes Recipe
Step 1: Prep the potatoes with care
I usually thaw my frozen diced potatoes overnight in the fridge—that way, they’re ready to go without extra work the day I bake. Just be sure to drain any liquid that collects so the casserole doesn’t get watery. This simple prep step makes all the difference in texture.
Step 2: Melt butter and mix the creamy base
Melt the butter gently—either in the microwave or on the stove—and let it cool a bit so it doesn’t scramble the sour cream when you mix them. Whisk in the sour cream and cream of chicken soup, then season with salt, pepper, and a sprinkle of dried parsley for some color and subtle flavor.
Step 3: Combine and layer
Fold the thawed potatoes carefully into the creamy mixture. You want each cube coated without breaking them up too much. Then, spread it evenly into your baking dish. Right now, you can either bake right away or cover and refrigerate if prepping ahead.
Step 4: Cheese and crunch finish
Sprinkle the fresh shredded cheddar evenly on top, then follow it with a generous layer of crushed kettle-cooked potato chips. This adds that signature salty crunch that makes this recipe so addictive.
Step 5: Bake and enjoy
Bake at 350°F for about 60 minutes. When it’s done, the edges should be golden and bubbling, and the chips on top perfectly crisp. Let the casserole stand for 10-15 minutes before serving—trust me, this rest time helps it set up for easy scooping.
Pro Tips for Making My Mom’s Cheesy Potatoes Recipe
- Do not skip draining: Excess water from thawed potatoes can make your casserole runny—patience here pays off with perfect texture.
- Use sharp cheddar: It melts beautifully and offers more flavor depth than milder cheeses.
- Crunchy topping trick: Crush your potato chips just before topping to keep them from getting soggy too soon.
- Rest before serving: Waiting 10-15 minutes after baking allows the casserole to firm up and makes serving a breeze.
How to Serve My Mom’s Cheesy Potatoes Recipe
Garnishes
I love sprinkling chopped fresh chives or green onions on top for a pop of color and mild onion flavor. Sometimes, I add a dollop of sour cream on the side—it’s a little extra indulgence that makes it feel special.
Side Dishes
This cheesy potatoes dish pairs wonderfully with roasted chicken, glazed ham, or anything grilled. A simple green salad or steamed veggies balance the richness perfectly.
Creative Ways to Present
For holidays, I like to bake it in smaller individual ramekins to give everyone their own crispy, cheesy potato serving. It’s a bit fancier and always a conversation starter. Also great for potluck finger food when you bake in mini muffin tins!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully covered in the fridge for up to 4 days. I store mine in airtight containers and find the flavors actually deepen after a day or two—sometimes it tastes even better the next day!
Freezing
This recipe freezes like a dream. After mixing and spreading into the baking dish, I wrap it tightly with plastic wrap and foil before freezing. When ready, thaw completely in the fridge, then top with cheese and chips before baking.
Reheating
Reheat leftovers in the oven at 325°F until warmed through to keep that crispy top intact. Microwaving works too but may soften the crunch—you decide based on how much time you have.
FAQs
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Can I use fresh potatoes instead of frozen for My Mom’s Cheesy Potatoes Recipe?
Absolutely! If using fresh potatoes, peel and dice them uniformly, then boil them just until tender but not mushy before mixing with the other ingredients. You’ll want to cool them completely to avoid excess moisture in the casserole.
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Is there a vegetarian version of this recipe?
Yes, simply substitute the cream of chicken soup with cream of mushroom soup or a vegetarian cream soup alternative. You can also add sautéed mushrooms or spinach for extra flavor and nutrients.
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What if I don’t have potato chips for the topping?
No worries! You can use crushed crackers, breadcrumbs, or even crumbled crispy bacon to get a similar crunchy topping that contrasts nicely with the creamy potatoes.
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How long can I freeze My Mom’s Cheesy Potatoes Recipe?
Frozen properly, this casserole will stay good for up to 3 months. Beyond that, the quality may decline but it should still be safe if kept frozen consistently.
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Can I prepare this recipe gluten-free?
Yes! Just make sure to pick a gluten-free cream of chicken soup and gluten-free potato chips. Most brands clearly label these options, making it easy to adapt.
Final Thoughts
My Mom’s Cheesy Potatoes Recipe is more than just a dish to me—it’s a warm hug on a plate, a family tradition that brings everyone together. I’ve made it countless times, and every time I do, it sparks memories and smiles. I hope you give it a try soon and find that same joy in every cheesy, crunchy, comforting bite. Trust me, once you make it, it’ll be a go-to in your recipe box, just like it is in mine!
PrintMy Mom’s Cheesy Potatoes Recipe
My Mom’s Cheesy Potatoes is a comforting baked casserole featuring thawed diced potatoes mixed with butter, sour cream, cream of chicken soup, cheddar cheese, and a crunchy topping of crushed potato chips. Creamy, cheesy, and perfectly seasoned, this dish is ideal for family gatherings and makes great leftovers or freezer-friendly meals.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 2 pounds frozen diced potatoes, thawed
- 8 tablespoons salted butter
- 16 ounces sour cream
- 1 (10.5 oz) can cream of chicken soup
- Kosher salt and pepper, to taste
- 1 teaspoon dried parsley (optional)
- 8 ounces sharp cheddar cheese, freshly grated
- 2 cups crushed potato chips, preferably kettle cooked
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and spray a 9×13-inch baking dish with nonstick spray. Make sure the frozen diced potatoes are thawed completely and drained of any excess liquid.
- Melt Butter: Melt 8 tablespoons of salted butter in a large bowl using the microwave or stovetop, then allow it to cool slightly to avoid curdling the sour cream.
- Mix Creamy Base: Whisk the sour cream and cream of chicken soup into the melted butter until smooth. Season with kosher salt, pepper, and dried parsley if using, to taste.
- Combine Potatoes: Fold the thawed and drained diced potatoes into the creamy mixture, stirring gently to evenly incorporate all ingredients.
- Assemble Casserole: Spread the potato mixture evenly into the prepared baking dish. You may cover and refrigerate at this stage if preparing ahead.
- Add Cheese and Topping: Sprinkle the grated sharp cheddar cheese evenly over the potatoes. If baking immediately, top with the crushed potato chips for a crunchy crust.
- Bake: Bake uncovered for 60 minutes until bubbly and golden on top.
- Rest: Let the casserole stand for 10 to 15 minutes before serving to set and cool slightly for easier serving.
- Freeze Option: For freezing, after spreading the mixture in the dish, seal tightly with plastic wrap and foil. Freeze, then thaw completely before baking, adding cheese and potato chips on top just before baking.
- Serve: Scoop and enjoy warm cheesy potatoes. Leftovers taste even better the next day!
Notes
- Use thawed diced potatoes and ensure excess moisture is drained to avoid watery casserole.
- Substitute cream of chicken soup with cream of mushroom for a milder flavor or vegetarian option.
- Adding dried parsley is optional but adds a nice subtle herby aroma.
- Kettle-cooked potato chips are recommended for the topping due to their crunchiness and flavor.
- This dish freezes well; prep ahead by assembling and freezing before baking.
- Letting casserole rest after baking helps it to set for cleaner serving.
