My mom’s famous cheesy potatoes are pure comfort food. Think of a warm, cheesy potato casserole that takes you back to the 90s—perfect for holidays, potlucks, and any gathering where you want a crowd-pleasing side.
Today we’re celebrating a classic: cheesy potato casserole from my mom’s recipe box.
There are a hundred versions of cheesy potatoes out there, but this is how my family makes them. They’re simple, nostalgic, and reliably delicious. Some people call this “funeral potatoes,” others call it party potatoes—whatever you name them, they always disappear fast.
This is a throwback recipe, full of pantry-friendly ingredients that were beloved decades ago. If you grew up on casseroles, this will taste familiar: creamy, cheesy, and topped with a crunchy layer of potato chips.
Over the years readers have asked for this recipe repeatedly. It’s one of those family favorites I’ve photographed again and again at gatherings and holiday tables. I’m sharing it here exactly as my mom makes it because that straightforward version is what everyone loves.
Yes, the ingredient list is delightfully retro: frozen diced potatoes, butter, sour cream, a can of condensed soup, sharp cheddar, and crushed potato chips on top. Beige and comforting, but somehow exactly what this dish needs to be unforgettable.
My mom has made this casserole hundreds of times—at family dinners, potlucks, and holidays. It’s the kind of recipe that travels between friends and relatives, and each household puts its subtle spin on it. Some versions include onions or peppers, others use different soups, but the basics are the same and they work every time.
Here’s the ingredient lineup so you know what to expect:
- Frozen diced potatoes (thawed and drained)
- Salted butter
- Sour cream
- Condensed cream of chicken soup (or cream of mushroom if you prefer)
- Sharp cheddar cheese, freshly grated
- Crushed potato chips for the crunchy topping
Yes—those are the ingredients. They’re simple, and they yield exactly the creamy, cheesy, crispy casserole we all remember.
Notes and tips
I’m sharing this recipe the way my mom has always made it because that’s what everyone asks for. A few optional tweaks you can consider:
- Add diced onion or bell pepper: Some frozen potato blends include onions and peppers, and those add flavor if you like them. My mom usually skipped onions because my grandpa hated them, but many readers enjoy the extra flavor.
- Soup choice: The original older versions sometimes used cream of mushroom. My mom switched to cream of chicken because my dad doesn’t like mushrooms. Either works—your casserole won’t taste like chicken, just creamy and rich.
- Potato variety: Use frozen diced potatoes for texture, though some recipes use hash browns. Diced potatoes keep a bit more texture and bite.
How it comes together
- Thaw and drain the frozen diced potatoes so excess liquid is removed.
- Melt the butter, then whisk in the sour cream and condensed soup until smooth. Season with salt, pepper, and a bit of dried parsley if you like.
- Fold the potatoes into the creamy mixture until evenly coated.
- Spread the mixture into a sprayed 9×13 baking dish and top with grated cheddar.
- Sprinkle crushed potato chips over the cheese to create a crisp, salty topping.
- Bake at 350°F for about 60 minutes until the casserole is bubbly and the top is golden and crunchy. Let it rest 10–15 minutes before serving.
This recipe is forgiving and best kept classic—packaged products and their measurements are part of what makes the texture and flavor so familiar. If you’re tempted to lighten it up, know that this casserole shines when it’s rich and indulgent. Make it as written for best results.
It isn’t typically an everyday dinner dish in my family, but it’s a must at celebrations. It’s cozy, nostalgic, and reliably delicious—exactly the kind of side dish that earns a spot in every recipe box.
My Mom’s Cheesy Potatoes
My Mom’s Cheesy Potatoes
12 people
30 minutes mins
1 hour hr
15 minutes mins
1 hour hr 45 minutes mins
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Ingredients
- 2 pounds frozen diced potatoes, thawed (drain any liquid)
- 8 tablespoons salted butter
- 16 ounces sour cream
- 1 (10.5 oz) can condensed cream of chicken soup
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried parsley (optional)
- 8 ounces sharp cheddar, freshly grated
- 2 cups crushed potato chips (kettle chips recommended)
Instructions
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Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray. Thaw the frozen potatoes in the refrigerator and drain any excess liquid.
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Melt the butter in a large bowl, either in the microwave or on the stovetop. Let it cool slightly.
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Whisk the sour cream and condensed soup into the melted butter until smooth. Season with a big pinch of salt and pepper and add dried parsley if desired.
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Fold the thawed potatoes into the mixture until evenly coated.
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Spread the mixture in the prepared baking dish and top with the grated cheddar. If you’re not baking immediately, cover and refrigerate until ready.
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When ready to bake, sprinkle the crushed potato chips evenly over the cheese.
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Bake for 60 minutes, until bubbly and the top is golden and crisp. Let rest 10–15 minutes before serving. Scoop and serve.
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To freeze: assemble the mixture in the baking dish, wrap tightly with plastic and foil, then freeze. Thaw completely before topping with cheese and chips and baking.
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Leftovers are great and often taste even better the next day.
Did you make this recipe?
Share a photo and tag the account you follow for recipe inspiration. I appreciate seeing your versions of this nostalgic favorite.
Hello 1995!