Mom’s Cheese Potatoes are the ultimate comfort food, blending creamy, gooey cheese with tender, golden potatoes in every bite. This dish is a nostalgic crowd-pleaser, perfect for family dinners or potlucks, and it comes together in just 50 minutes. The rich, velvety sauce clings to each slice, while a hint of savory seasoning adds depth to the buttery, melt-in-your-mouth texture.
With a prep time of only 15 minutes, this recipe is as easy as it is delicious. The golden, bubbly top layer gives way to a soft, cheesy interior that’s both hearty and satisfying. Packed with nutrients like potassium and calcium, it’s a comforting side dish that feels indulgent yet wholesome. One bite, and you’ll understand why it’s a family favorite!
Gather Your Ingredients
- ▢ 6 russet potatoes, peeled and cubed (cut into uniform sizes for even cooking)
- ▢ 10.5 ounces cream of chicken soup (1 can, or substitute with cream of mushroom for a different flavor)
- ▢ ¼ cup sour cream (full-fat or low-fat, based on your preference)
- ▢ ¾ cup shredded cheddar cheese (sharp or mild, whichever you prefer)
- ▢ 2 Tablespoons butter, melted (unsalted or salted, to taste)
- ▢ 2 Tablespoons chopped onion (fresh or frozen, depending on availability)
Step-by-Step Cooking Instructions
- Prepare the Potatoes: Peel and cube the russet potatoes into equal-sized pieces. Boil them in a pot of salted water until they are fork tender, about 10-15 minutes. Drain well.
- Mix the Sauce: In a medium-sized mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, melted butter, and chopped onion. Stir until the mixture is well blended.
- Assemble the Dish: Place the cooked potatoes in a 9 x 9 inch glass baking dish. Pour the soup and cheese mixture over the potatoes, and gently stir to coat the potatoes evenly.
- Bake: Place the dish in the oven, preheated to 350°F (175°C). Bake uncovered for 35-40 minutes, or until the top is golden and bubbly.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your cheesy, comforting potatoes!
Cheesy Topping Ideas to Elevate Your Dish
Take your cheese potatoes to the next level by adding a crispy topping! Sprinkle 1/2 cup of crushed cornflakes or panko breadcrumbs mixed with 1 tablespoon of melted butter over the dish before baking. For extra flavor, try adding a handful of crumbled bacon or chopped green onions on top after baking.
Perfect Pairings: What to Serve with Cheese Potatoes
This comforting dish pairs beautifully with roasted chicken, grilled steak, or honey-glazed ham. For a lighter option, serve it alongside a fresh garden salad or steamed green beans. It’s also a crowd-pleasing side for potlucks and holiday dinners!
How to Store and Reheat for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes or bake at 350°F for 10-15 minutes until warmed through. Add a splash of milk or a pat of butter to keep the dish creamy.
Quick Tips to Save Time in the Kitchen
Use pre-cubed frozen potatoes to skip the peeling and chopping step—just thaw and pat them dry before using. Alternatively, boil the potatoes a day ahead and store them in the fridge. You can also mix the soup and cheese sauce in advance for a quicker assembly on busy days.
Recipe Variations to Try
Swap out the cream of chicken soup for cream of mushroom or cheddar cheese soup for a different flavor profile. For a spicy twist, add 1/4 teaspoon of cayenne pepper or mix in diced jalapeños. Vegetarian? Use cream of celery soup instead of chicken.
Mom’s Cheese Potatoes Recipe
Ingredients
- 6 russet potatoes, peeled and cubed
- 10.5 ounces cream of chicken soup, 1 can
- 1/4 cup sour cream
- 3/4 cup shredded cheddar cheese
- 2 Tablespoons butter, melted
- 2 Tablespoons chopped onion
Instructions
- Cut up potatoes into cubes and boil them until they are fork tender.
- In a medium sized mixing bowl, mix together soup, sour cream, cheese, butter and onion.
- Place cooked potatoes in a 9 x 9 inch glass pan.
- Pour soup/cheese mix over cooked potatoes and mix in a little bit.
- Bake uncovered for 35-40 minutes at 350 degrees.