This cheese soup potato casserole is a hearty, comforting dish that combines tender sliced potatoes with a rich, creamy cheese sauce, all baked until bubbly and golden. It works because the condensed cheese soup acts as a quick, foolproof sauce base that clings to every potato slice, while a crunchy topping adds texture. Perfect as a side dish for holidays or a satisfying main course for a weeknight dinner, this casserole is pure comfort in every bite.
Ingredients
- 3 lbs (1.4 kg) russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 (10.5 oz / 298 g each) cans condensed cheddar cheese soup
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) sour cream
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 1/2 cup (60 g) finely diced yellow onion
- 2 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) salt, plus more for the water
- 1 cup (50 g) crushed buttery crackers (like Ritz) or panko breadcrumbs
- 2 tbsp (28 g) unsalted butter, melted
- 2 tbsp (8 g) chopped fresh chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (3-quart) baking dish with butter or nonstick spray.
- Place the sliced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes. The potatoes should be slightly tender but not fully cooked. Drain well and set aside.
- In a large bowl, whisk together the condensed cheddar cheese soup, milk, sour cream, 1 1/2 cups (150 g) of the shredded cheddar cheese, diced onion, minced garlic, smoked paprika, black pepper, and 1/2 tsp salt until smooth.
- Add the par-cooked potatoes to the cheese mixture and gently fold until every slice is coated.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. Pour any remaining sauce from the bowl over the top.
- Cover the dish tightly with aluminum foil and bake for 40 minutes.
- While the casserole bakes, make the topping: in a small bowl, combine the crushed crackers (or panko) with the melted butter and the remaining 1/2 cup (50 g) of shredded cheddar cheese.
- After 40 minutes, remove the foil. Sprinkle the cracker topping evenly over the casserole.
- Return the dish, uncovered, to the oven and bake for an additional 25–30 minutes, until the topping is golden brown and the potatoes are completely tender when pierced with a fork. If the top browns too quickly, loosely cover with foil.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh chives if desired.
Tips
- Slice potatoes uniformly: Use a mandoline or a very sharp knife to get even 1/8-inch slices. Uneven slices will cook at different rates, leaving some hard and others mushy.
- Don’t skip the par-boil: This step is crucial. It starts the cooking process and ensures the potatoes become creamy, not crunchy, in the oven. Without it, you’ll likely end up with undercooked potatoes.
- Substitute the soup: If you can’t find condensed cheddar cheese soup, use condensed cream of mushroom or cream of celery soup for a different flavor. You can also make a quick roux-based white sauce (4 tbsp butter, 4 tbsp flour, 2 cups milk) and add 1 cup of shredded cheese.
- Make it ahead: Assemble the casserole completely (without the topping), cover, and refrigerate for up to 24 hours. When ready to bake, add 15-20 minutes to the covered baking time. Add the topping as directed.
Serving Suggestions
This casserole is incredibly versatile. Serve it alongside roasted or grilled meats like ham, pork chops, or steak. It’s also a fantastic side for a holiday turkey or a simple rotisserie chicken. For a vegetarian main, pair it with a crisp green salad and steamed green beans. A dollop of extra sour cream and a sprinkle of chives on top brighten up the richness.
Variations
- Loaded Baked Potato: Stir in 1/2 cup cooked, crumbled bacon and 1/2 cup chopped green onions into the cheese sauce before baking.
- Broccoli & Potato: Add 2 cups of frozen broccoli florets (thawed and well-drained) to the potato mixture for a more substantial one-dish meal.
- Spicy Kick: Add 1 finely diced jalapeño (seeds removed) and 1/4 tsp cayenne pepper to the sauce for a southwestern twist.
- Different Cheeses: Swap the sharp cheddar for Gruyère, Monterey Jack, or a smoked gouda to change the flavor profile.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1-2 minutes, or reheat the entire casserole in a 350°F (175°C) oven, covered with foil, for 15-20 minutes or until heated through. The topping will lose some of its crunch upon reheating. You can also freeze the baked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pre-shredded cheese? Yes, but for the smoothest sauce, shredding your own cheese from a block is better. Pre-shredded cheeses contain anti-caking agents that can make the sauce slightly grainy.
Do I have to peel the potatoes? No, you can leave the skins on for a more rustic texture and added nutrition. Just scrub them well before slicing.
My casserole came out watery, why? This usually happens if the potatoes weren’t drained well after par-boiling, or if you used a high-moisture cheese. Make sure to drain the potatoes thoroughly and pat them dry with a clean towel before mixing.
Can I use sweet potatoes instead? Yes, sweet potatoes work well, but they cook faster. You may need to reduce the covered baking time by 5-10 minutes. Keep an eye on them.
Is this casserole gluten-free? It can be. Use gluten-free condensed soup (some brands are available), ensure your sour cream and cheese are gluten-free, and use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
Can I make this in a slow cooker? Yes, layer the par-cooked potatoes and sauce in a slow cooker, cover, and cook on low for 4-5 hours or high for 2-3 hours, until potatoes are tender. Add the topping in the last 30 minutes.
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