Cheesy Potato Casseroles Recipes That Are Tasty And Easy

It's no wonder there are so many ways to make potatoes. Not only are they versatile in dishes, but they also work for breakfast, lunch or dinner. When it comes to casseroles, potatoes are a game-changer. They add density and texture for that standard dish that is so popular when the weather starts to cool.

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Enter cheese. When potatoes and cheese blend, it's almost too good to be true. The best part about cheesy potato casseroles is that you can get creative with different potatoes and various cheeses.

Casseroles are easy to make because everything goes into one dish, but with so many options, it can be hard to pick which one is right. Are you going to a brunch with friends? Are you attending a potluck? Is the casserole for Christmas morning? To keep things easy, stick with the basics: a starch and a cheese. When paired, it won't matter how simple the casserole seemed, the dish is sure to impress.

For breakfast, a casserole filled with hashbrowns is sure to be one of those brunch recipes that everyone loves. This recipe takes only 10 minutes to prepare, and then all you have to do is pop it in the oven for 40 minutes before serving.

Cheesy Hash Brown Casserole


6 tablespoons unsalted butter, melted

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 large onion, finely chopped (white or yellow onion works)

10 ounces cream of chicken condensed soup, such as Campbell's

8 ounces freshly grated colby jack cheese

8 ounces freshly grated cheddar cheese

1 pound frozen shredded hash browns (thawed)


Preheat oven to 375 degrees F.

Spray a 3-quart casserole dish with cooking spray.

In a very large bowl, stir together butter, salt, pepper, onion, cream of chicken soup and cheese.

Gently toss the hash browns until they're all coated with the mixture.

Bake uncovered for 35-40 minutes or until mixture is bubbly and cooked through.

To get a nice crust on top, place the casserole under a broiler for 5 minutes — watch it carefully.

If you're looking for a recipe that works better for lunch or dinner, this bacon Gruyere mashed potato casserole will warm you up on a cold fall night.

Bacon Gruyere Mashed Potato Casserole


3 pounds golden Yukon potatoes (cut in small chunks)

5 cloves garlic (smashed)

4 cups chicken stock

2 tablespoons salt

1 teaspoon black pepper

1/2 cup cream

2 tablespoons butter

2 cups grated Gruyere (1 cup for mash/1 cup to top)

5 scallions (chopped)

4 strips cooked bacon (chopped)


Preheat the oven to 425 degrees F.

Add potatoes, salt, and chicken stock to a pot and turn the heat to medium-high.

When the stock boils, cook for 15 minutes and drain.

Return the potatoes to the pot and add mustard, black pepper and cream.

Mash until consistency is creamy.

Add the 1 cup of Gruyere, half the scallions and mix.

Add the 1 cup of Gruyere, half the scallions and mix.

(Note: If you want to make ahead of time, stop here. Cover and put in the refrigerator until ready to cook.)

Top the potatoes with the remaining cheese. Put on top rack in oven and cook for about 5 minutes or until the cheese browns slightly.

Top with bacon and remaining scallions and serve.

This recipe is courtesy of Jason Goldstein of Chop Happy.