Golden, melty, and irresistibly creamy, Cheesy Potato Casserole is the ultimate comfort food for any occasion, from weeknight dinners to holiday spreads.

Loaded with cheddar, garlic, and buttery hash browns, this casserole delivers nostalgic flavor without relying on canned soups or shortcuts.

What’s Inside: Key Ingredients for Cheesy Potato Casserole

Butter – The base for the velvety cheese sauce, adding richness and a golden crust to the finished bake.
Yellow onion – Sautéed until soft for a savory sweetness that builds depth into the sauce.
Garlic – Just enough to give the dish a subtle aromatic bite without overpowering the cheese.
All-purpose flour – Forms the roux that thickens the sauce into a luscious, spoon-coating gravy.
Vegetable or chicken stock – Adds savory body to the cheese sauce without the heaviness of cream.
Cheddar cheese – Sharp and gooey, this is the star ingredient, binding everything in cheesy glory.
Kosher salt & black pepper – Essential seasonings to round out the savory flavors.
Frozen hash browns – A time-saving base that turns crispy at the edges and fluffy inside.
Serrano peppers (optional) – Fried into spicy-crispy rings for a bold, crunchy topping twist.

Let’s Make It: How to Prepare This Cheesy Potato Casserole

Start by making a quick stovetop cheese sauce with butter, onions, garlic, flour, stock, and plenty of cheddar cheese.

Combine that silky sauce with frozen hash browns and spread into a buttered baking dish. Smooth it out for even cooking and bake until bubbly and golden.

For a crisp top, finish with a few minutes under the broiler or a quick blast in a hot oven. Optional serrano pepper rings add heat and crunch if you’re feeling adventurous.

Creamy, Crispy, Cheesy: Tips & Twists for the Best Casserole

To deepen flavor, try caramelizing the onions a little longer or using smoked cheddar for a bolder taste. A dash of Dijon mustard in the cheese sauce adds zip and complexity.

For a meatier version, stir in cooked bacon bits or diced ham before baking. Vegetarian? Stick with veggie stock and skip the optional “Dad Add.”

If you’re after extra texture, top the casserole with crushed buttery crackers or cornflakes before broiling. They toast beautifully and offer a satisfying crunch with every bite.

Keep It Fresh: How to Store and Reheat Leftovers

Store any leftover Cheesy Potato Casserole in an airtight container in the refrigerator for up to 5 days.

To reheat, simply microwave individual portions until warmed through, or reheat the whole dish in a 350°F oven until bubbly.

While this dish isn’t ideal for freezing due to the potatoes’ texture, it’s so crowd-pleasing, leftovers rarely last long enough to need it.

Cheesy Potato Casserole Recipe

A savory and indulgent casserole featuring a velvety cheese sauce and hearty hash browns, perfect for gatherings or comforting family dinners.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Cheesy Potato Casserole Recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Ingredients

2 cups grated cheddar cheese
1/2 teaspoon freshly ground black pepper
30 ounces frozen hash browns
3 cloves garlic minced
1/2 teaspoon kosher salt
1 yellow onion finely diced
3 cups vegetable or chicken stock
1/4 cup all-purpose flour
Butter for greasing the baking dish
1/4 cup butter

Optional Topping – Fried Serrano Rings

3 serrano peppers sliced into thin rounds
2 tablespoons olive oil
Coarse salt

Instructions

Preheat the oven to 400°F. Grease a 9×13-inch casserole dish generously with butter.
In a medium saucepan, melt 1/4 cup of butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Introduce the minced garlic and sauté for an additional 30 seconds.
Sprinkle in the flour and stir continuously, allowing it to cook for 1 to 2 minutes until it takes on a light tan hue. Gradually pour in the stock while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened to a gravy-like consistency. Stir in the cheddar cheese, then season with salt and pepper. Remove from heat.
Place the frozen hash browns into a large mixing bowl. Pour the cheese sauce over the potatoes and stir until thoroughly combined. Transfer the mixture to the prepared baking dish and level the surface.
Bake uncovered on the center oven rack for 45 minutes. To achieve a crisp golden top, switch to the broiler setting and broil on high for 5 minutes. If your baking dish is not broiler-safe, increase the oven temperature to 500°F and bake for an additional 3 minutes.
Allow the casserole to cool briefly before serving warm. Leftovers can be stored in the refrigerator for up to 5 days and reheated in the microwave.
Optional – Fried Serrano Rings
In a small skillet, heat olive oil over medium heat. Once hot, add the serrano slices and cook for 2 to 3 minutes until browned. Transfer to a paper towel-lined plate and sprinkle with coarse salt. Serve as a topping for added heat and crunch.