Published 11/8/2021 • Updated 3/17/2024 We’re honoring our sister site, Cheese Knees, with this epic cheesy potato casserole recipe! This casserole is made completely from scratch and a midwestern staple that we enjoy at pretty much every holiday or event. Classic Wisconsin cheesy potato casserole is made with hash browns (shredded or cubed), tons of cheese, and either cream of mushroom or cream of chicken soup. We put our Fit Foodie spin on this casserole and created a feel-good version that’s made with only real, fresh ingredients. There is no canned creamy soup involved in today’s recipe – instead, we make a homemade roux-based cheese sauce! Not only does this casserole feed a crowd, it’s easy to make (don’t be intimidated by all of the steps!). You’ll combine the hash browns with shredded cheese, prepare the roux, make the cheese sauce, mix it all together, and bake in the oven until golden and bubbly. It’s cheesy, creamy, and our go-to holiday side dish! #1 Tip: When cooking with cheese, our best tip is to shred it yourself. Freshly shredded cheese not only tastes better, but it melts more easily, too.
What is in cheesy potato casserole?
This potato casserole is 100% made from scratch with real ingredients! You’ll need:
Frozen hash browns Shredded Swiss and cheddar cheese Garlic powder Salt Butter Flour Broth Sour cream or Greek yogurt
Cheesy Potato Casserole Variations
Mix up this cheese + potato casserole with any of these simple ingredient swaps: Hash Browns: Instead of shredded hash browns, use frozen cubed hash browns. Cheese: Definitely use the shredded cheddar cheese, but feel free to swap the Swiss for mozzarella, Colby jack, gouda, or any shredded cheddar blend. Flour: Replace the all-purpose flour with white whole wheat flour or a 1:1 gluten free flour blend. We don’t recommend using almond flour or traditional whole wheat flour – they’re a little too heavy for the roux. Broth: Any kind of broth works great! For a vegetarian casserole, use veggie broth. Sour Cream: Swap the sour cream for plain Greek yogurt for extra protein and creaminess. Add a Protein: Turn this casserole into a complete meal and add cubed ham or shredded chicken/turkey (a great way to use up leftover chicken or turkey).
Storage
Once the cheesy potato casserole is completely cool, transfer to an airtight container and refrigerate for up to 5 days.
Thanksgiving Sides
Roasted Brussels Sprouts with Bacon Butternut Squash Mac and Cheese From Scratch Cornbread Dressing Cheesy Scalloped Potatoes Sausage Stuffing
For best tasting leftovers, reheat this casserole in the oven. Transfer leftover casserole to an oven-safe dish and reheat at 350ºF until warmed through, about 15-20 minutes. We don’t recommend freezing cheesy potato casserole. The texture and consistency of the potatoes becomes grainy and not that tasty. This cheesy casserole is best enjoyed fresh (or reheated as refrigerated leftovers).
Make Ahead Cheesy Potato Casserole
This is a great holiday side dish to prepare ahead of time! Make the recipe as instructed through mixing the cheese sauce with the hash browns. Store the baking dish (covered) in the refrigerator for up to 3 days. When you are ready to bake the casserole, continue with the recipe – you may need to add a few minutes to the first bake time as the potatoes will be cold straight from the fridge.
Serving Suggestions
Here in the midwest, this cheesy potato casserole is welcome at every holiday, potluck, tailgate, or party! Serve it as part of your Thanksgiving menu, as a weeknight side, or anytime you’re craving something cheesy and savory.
