Cheesy Potato Casserole Recipe

Potatoes: Peeled and diced to provide the hearty base of the casserole.

Cheddar cheese: Shredded to add a rich, cheesy flavor.

Sour cream: Adds creaminess and a slight tang to the dish.

Cream of chicken soup: Provides a savory, creamy base for the casserole.

Onion: Finely chopped to add a subtle sweetness and depth of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice to balance the flavors.

To achieve a perfectly creamy texture, make sure to dice the potatoes uniformly. This ensures even cooking and prevents some pieces from being undercooked while others are overcooked. Additionally, consider grating your own cheddar cheese instead of using pre-shredded cheese, as freshly grated cheese melts more smoothly and enhances the overall creaminess of the casserole.

• potatoes - Substitute with cauliflower florets: Cauliflower provides a similar texture and can be a lower-carb alternative.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the dish.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture while being lower in fat.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy consistency and umami flavor.

• onion - Substitute with leeks: Leeks have a milder flavor and can add a subtle sweetness to the casserole.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can be more subtle.

• Allow the cheesy potato casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, portion it into individual servings or keep it whole, depending on your preference. Wrap each portion or the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped casserole with the date and contents to keep track of its freshness. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, thaw the frozen casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the potatoes and cheddar cheese.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil. Bake for 20-30 minutes or until heated through. If reheating from frozen, you may need to extend the baking time by an additional 10-15 minutes.

• For a crispier top, remove the foil during the last 10 minutes of reheating. This will allow the cheese to become bubbly and golden again.

• If you prefer to reheat individual servings, you can use a microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until warmed through. Stir halfway to ensure even heating.

• Always check the internal temperature of the reheated casserole to ensure it reaches at least 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cheesy potato casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get crispy again.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover cheesy potato casserole to the skillet.
  4. Stir occasionally and cook for about 10-15 minutes, or until heated through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the casserole is hot and crispy before serving.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine the potatoes, cheddar cheese, sour cream, cream of chicken soup, onion, salt, and black pepper.

• Baking dish: A greased dish to transfer the mixture into before baking.

• Peeler: Used to peel the potatoes.

• Knife: For dicing the potatoes and finely chopping the onion.

• Cutting board: A surface to safely dice the potatoes and chop the onion.

• Measuring cups: To measure out the potatoes, cheddar cheese, sour cream, and onion.

• Measuring spoons: To measure the salt and black pepper.

• Spatula: To mix the ingredients together in the mixing bowl.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Pre-cook the potatoes: Boil the potatoes for 5-7 minutes before baking to reduce oven time.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Chop onions in advance: Finely chop the onions ahead of time and store them in the fridge.

Mix in the baking dish: Combine all ingredients directly in the baking dish to save on cleanup time.

Use a food processor: Speed up chopping by using a food processor for the potatoes and onions.