Cheesy Potatoes (Creamy, Make-Ahead + Crowd-Pleasing)

Cheesy potatoes in a white dis. Placed on a floral and wood backdrop.

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Cheesy Potatoes (Creamy, Make-Ahead + Crowd-Pleasing)

Cheesy potatoes made with Mr. Dell's natural shredded potatoes, six cups of extra sharp cheddar shredded from a block, Pacific Foods cream of mushroom soup, sour cream, and Italian panko breadcrumbs on top. Baked covered at 375°F for 90 minutes until creamy and bubbling, then uncovered for the last 10 to 15 minutes so the panko crisps golden. Preps in 15 minutes and holds in the refrigerator all day before baking.

Prep Time15

Cook Time1 30

Course: Side Dish

Cuisine: American

Keyword: cheesy potatoes, Easter Potatoes, Easy Potatoes, potatoes

Servings: people

Calories: 420kcal

Equipment

1 13x9 baking dish
1 large bowl

Ingredients

2 tbsp extra virgin olive oil
45 oz Natural Shredded Potatoes I love Mr. Dell's
1 onion chopped
10.5 oz cream of mushroom soup Pacific Foods
1½ cup sour cream
6 cups extra sharp cheddar cheese shredded from a block
2 tsp M. salt or your favorite blend of garlic powder, pepper and salt
⅓ cup Italian panko bread crumbs I love Kooshy brand

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Instructions

Preheat the oven to 375 °F
Grease a 13x9 baking dish with 2 tbsp extra virgin olive oil
In a large bowl mix together, 45 oz Natural Shredded Potatoes, 1 onion (chopped),10.5 oz cream of mushroom soup, 1½ cup sour cream, 6 cups extra sharp cheddar cheese, 2 tsp M. salt.
Pour the mixture into the greased 13x9 dish.
Top evenly with ⅓ cup Italian panko bread crumbs
Cover with aluminum foil (spray the foil on the side facing the potatoes first or wipe it with extra virgin olive oil). This prevents it from sticking.
Bake for 90 minutes or until the potatoes are bubbling and the panko on top is crispy.
Let rest 5-10 minutes before serving.

Notes

Shred cheese from a block. Pre-shredded doesn't melt into the smooth, creamy sauce that block cheddar does.

Grease the underside of the foil before covering. This prevents it from sticking to the cheese and tearing off the topping.

Bake covered 90 minutes, then uncovered 10 to 15 minutes to crisp the panko top.

Rest 5 to 10 minutes before serving. The filling sets slightly as it cools.

Make ahead: Assemble, cover, refrigerate up to 24 hours before baking.

Freeze: Assemble unbaked, wrap well, freeze up to 2 months. Thaw overnight and bake as directed adding 15 minutes.

Leftovers: Airtight container in the refrigerator up to 4 days.

Nutrition