Creamy Cheddar Potato Casserole Recipe

Cheesy potato casserole is a classic Midwestern holiday favorite. This version is made entirely from scratch: frozen hash browns mixed with a homemade roux-based cheese sauce, finished with extra melted cheese on top. It’s comforting, easy to prepare, and built to feed a crowd at family gatherings, potlucks, or holiday dinners.

We created this recipe as a nod to traditional Wisconsin cheesy potato casseroles but replaced canned soup with a rich, homemade cheese sauce. Using real ingredients—no condensed soup—gives you a fresher flavor and a smoother texture. The steps are straightforward: combine hash browns with shredded cheese and seasonings, make a simple butter-and-flour roux, whisk in broth to create a thick sauce, fold in more cheese and sour cream, then bake until golden and bubbly.

What is in cheesy potato casserole?

This casserole is made from simple, real ingredients. You will need:

• Frozen hash browns (shredded or cubed)
• Shredded Swiss and shredded cheddar cheese
• Garlic powder
• Salt
• Unsalted butter
• All-purpose flour (or a 1:1 gluten-free blend)
• Broth (chicken, vegetable, or any preferred kind)
• Sour cream or plain Greek yogurt

Cheesy Potato Casserole Variations

Customize this dish with simple swaps to match your pantry or dietary needs:

• Hash browns: Use frozen cubed hash browns instead of shredded for a different texture.
• Cheese: Keep cheddar for flavor but swap Swiss for mozzarella, Colby Jack, gouda, or a cheddar blend.
• Flour: Substitute a 1:1 gluten-free flour blend in place of all-purpose flour to make it gluten free. Avoid almond flour or heavy whole wheat flours for the roux.
• Broth: Chicken or vegetable broth both work. Use vegetable broth for a vegetarian version.
• Sour cream: Plain Greek yogurt makes a tangy, protein-rich substitute.
• Add protein: Stir in cubed ham, shredded chicken, or turkey to make the casserole a complete main dish and use up holiday leftovers.

Storage

Once cooled completely, store the casserole in an airtight container in the refrigerator for up to 5 days.

To reheat: For best texture and flavor, reheat leftovers in the oven. Place the portion in an oven-safe dish and warm at 350ºF until heated through, about 15–20 minutes.

Freezing: Freezing is not recommended. The potatoes can become grainy and lose their desirable texture after freezing and thawing. This dish is best enjoyed fresh or refrigerated and reheated.

Make-Ahead Instructions

This casserole is ideal for preparing ahead. Assemble through the step where the cheese sauce is combined with the hash browns, then cover and refrigerate the unbaked dish for up to 3 days. When ready to bake, add a few extra minutes to the initial bake time since the casserole will be cold from the fridge.

Serving Suggestions

This cheesy potato casserole is a versatile crowd-pleaser. Serve it alongside roast turkey, ham, or your favorite holiday mains, or bring it to potlucks and tailgates. It also works well as a hearty weeknight side when you’re craving something warming and cheesy.

Cheesy Potato Casserole Recipe

A creamy, from-scratch cheesy potato casserole built with frozen hash browns and a homemade roux-based cheese sauce. Serves about 10.

Prep: 15 mins • Cook: 45 mins • Total: 1 hr • Servings: 10

Ingredients

• 2 lbs frozen hash browns (about 2 bags)
• 1½ cups shredded Swiss cheese, divided
• 2½ cups shredded cheddar cheese, divided
• 1½ teaspoons garlic powder
• 1½ teaspoons salt, divided
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour (or 1:1 gluten-free flour blend)
• 1½ cups broth (chicken, vegetable, or any kind)
• 1/2 cup sour cream or plain Greek yogurt

Instructions

1. Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick spray.
2. Place the frozen hash browns in the prepared baking dish. Add 1 cup shredded Swiss, 1 cup shredded cheddar, the garlic powder, and 1 teaspoon salt. Stir until evenly combined and set aside.
3. In a small saucepan over medium-high heat, melt the butter. Reduce heat to low, add the flour, and whisk until a crumbly paste forms (the roux).
4. Slowly whisk in the broth, stirring continuously until the mixture thickens into a smooth sauce.
5. Stir in the remaining 1/2 teaspoon salt, then add 1 cup shredded cheddar to the sauce, whisking until the cheese melts. Remove from heat and stir in the sour cream until smooth.
6. Pour the cheese sauce over the hash browns and fold gently with a spatula to coat evenly. Spread the mixture into an even layer in the baking dish.
7. Bake for 30 minutes. Remove from the oven, sprinkle the remaining shredded Swiss and cheddar cheeses over the top, and return to the oven.
8. Bake an additional 15 minutes. For a golden top, broil on high 2–3 minutes, watching closely so it doesn’t burn.
9. Let the casserole rest for about 10 minutes before serving so it sets slightly. Serve warm and enjoy.

Tips & Notes

• Storage: Refrigerate cooled leftovers in an airtight container up to 5 days.
• Reheating: Reheat covered in an oven-safe dish at 350ºF for 15–20 minutes or until warmed through.
• Make ahead: Assemble in advance and refrigerate unbaked for up to 3 days; add a few extra minutes to the bake time if starting cold.
• Broth: Use chicken or vegetable broth depending on taste and dietary needs.
• Cheese: For best melting, shred block cheese yourself rather than using pre-shredded varieties.

Nutrition

Nutrition information is an estimate per serving: Calories: 303 kcal, Carbohydrates: 22 g, Protein: 13 g, Fat: 17 g, Fiber: 2 g, Sugar: 1 g.

If you try this recipe, consider noting which cheese combinations or additions (like ham or turkey) worked best for your table—this casserole adapts well to personal tastes.