I was standing in my cozy little kitchen, peeling potatoes on a rainy afternoon, when the familiar scent of sautéed onions hit me like a warm hug from the past. It took me straight back to my grandma’s kitchen—small, always bustling, and filled with the kind of love you could taste. Every Sunday after church, our family would gather around her farmhouse table for dinner. The star of those meals was always her famous cheesy baked potatoes—creamy, golden, with a buttery crunch on top.
What made them special wasn’t just the flavor. It was the way she layered everything by hand, humming softly as she worked. No shortcuts, no pre-shredded cheese—just real ingredients and patience. I must’ve been nine the first time she let me help. My job was to sprinkle the cornflake topping, and I took it very seriously. Over the years, she taught me the rhythm of the dish: the whisk of a wooden spoon, the soft clatter of the baking dish, the comforting bubble of the cheese as it browned.
Now that I’m in my 60s and retired from teaching, I find so much joy in making these potatoes just like she did. Sharing this recipe with you feels like inviting you into my home, letting you pull up a chair at my old wooden table. I hope this becomes a tradition in your family too—maybe even one you pass down.
Short Description
A creamy, cheesy, and crunchy potato casserole made with sour cream, cream soup, and a crispy cornflake topping—Grandma’s Potatoes are a nostalgic, crowd-pleasing comfort dish perfect for holidays or weeknight dinners.
Key Ingredients
- 4–5 large potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 cup sour cream
- 1 can cream of chicken soup (or cream of mushroom for a vegetarian version)
- ½ cup milk
- ¼ cup melted butter
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional, for extra flavor)
- 1 cup cornflakes or crushed Ritz crackers (for topping)
- 1–2 tablespoons melted butter (for topping)
Tools Needed
- 9×13-inch baking dish
- Mixing bowls
- Whisk or spoon
- Mandolin slicer (optional)
- Aluminum foil
- Spatula
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare the Potatoes
Peel and thinly slice the potatoes. Use a mandolin if you want even slices. This helps them cook more evenly.
Step 3: Make the Potato Mixture
In a large bowl, combine sour cream, cream soup, milk, melted butter, salt, pepper, and half of the shredded cheddar. Stir until smooth and creamy.
Step 4: Layer the Potatoes
Spread a single layer of sliced potatoes on the bottom of the dish. Spoon and spread a portion of the sour cream mixture on top. Repeat until everything is layered, ending with the creamy mixture on top.
Step 5: Add the Toppings
Sprinkle the rest of the cheddar cheese on top. Add the crushed cornflakes or Ritz crackers. Drizzle with 1–2 tablespoons of melted butter for a crispy finish.
Step 6: Bake
Cover with foil and bake for 45–55 minutes. The potatoes should be tender when pierced with a fork. Uncover and bake for another 15 minutes, until the top is golden and crisp.
Step 7: Serve
Let it sit for 5–10 minutes before serving. This helps the layers set and makes it easier to scoop.
Why You’ll Love This Recipe
– Rich, creamy, and full of comforting flavors
– Great for potlucks, holiday dinners, or Sunday meals
– Customizable for vegetarian diets
– Crunchy topping adds irresistible texture
– Can be prepped ahead and baked later
– A nostalgic dish that brings generations together
Mistakes to Avoid & Solutions
1. Slicing potatoes too thick
Thicker slices take longer to cook and may end up uneven. Solution: Use a mandolin or slice to about 1/8 inch thick.
2. Skipping the greased baking dish
Potatoes can stick and burn. Solution: Grease well with butter or cooking spray before layering.
3. Overbaking or underbaking
Underbaked potatoes stay firm; overbaked toppings get too dark. Solution: Check for fork-tender doneness at 50 minutes, then remove foil for final browning.
4. Not seasoning enough
Potatoes can taste bland if under-seasoned. Solution: Salt the creamy mixture to taste before layering.
5. A soggy topping
The topping won’t crisp if added too early or not enough butter is used. Solution: Add topping at the right time and drizzle melted butter generously.
Serving and Pairing Suggestions
This dish is filling on its own, but pairs beautifully with:
– Roasted chicken or turkey
– Green beans or steamed broccoli
– A crisp side salad with vinaigrette
– Apple cider or unsweetened iced tea
Serve it family-style in the baking dish, or spoon it onto a buffet table for potlucks.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Reheat in oven: Cover with foil and warm at 325°F for 20–25 minutes until heated through.
Reheat in microwave: Heat individual portions in 30-second intervals, stirring halfway.
FAQs
1. Can I use frozen hashbrowns instead of fresh potatoes?
Yes! Use about 5–6 cups of thawed shredded hashbrowns. No need to parboil or slice.
2. What’s the best way to make it vegetarian?
Swap the cream of chicken soup with cream of mushroom or cream of celery. It still tastes rich and creamy.
3. Can I make this ahead of time?
Absolutely. Assemble the night before, cover, and refrigerate. Just bake when you’re ready.
4. How do I make this dish lighter?
Use light sour cream, low-fat cheese, and reduce the butter slightly. It still turns out delicious!
5. Can I add protein like ham or bacon?
Yes! Add 1 cup of diced cooked ham or crumbled bacon between the layers for extra heartiness.
Tips & Tricks
Let the dish rest before serving—it helps everything set and keeps it from falling apart.
Shred your own cheese for better melt and flavor (pre-shredded can have anti-caking agents).
For a richer flavor, add 1 tsp garlic powder or ½ tsp smoked paprika to the mixture.
Taste the sauce before layering—you can adjust the salt or seasoning then.
If you’re using Ritz crackers, mix them with butter in a bowl first so they brown evenly.
Recipe Variations
1. Cheesy Bacon Ranch Potatoes
Swap the cream of soup for cream of bacon.
Add 1 packet of ranch seasoning to the sour cream mixture.
Stir in 1 cup of cooked crumbled bacon before layering.
2. Spicy Southwest Style
Replace cheddar with pepper jack cheese.
Add 1 small can of diced green chiles and 1 tsp chili powder.
Use crushed tortilla chips as the topping for a Tex-Mex twist.
3. Broccoli Cheddar Bake
Mix in 1½ cups of steamed chopped broccoli with the sour cream mixture.
Use only cheddar for the cheese, and top with extra Parmesan.
4. Vegan Version
Use plant-based sour cream, vegan cheese, and cream of mushroom soup.
Skip butter or use vegan butter alternatives.
Add nutritional yeast for a boost of cheesy flavor.
Final Thoughts
These potatoes don’t just warm the belly—they warm the heart. They’ve filled tables at birthdays, holidays, snow days, and even quiet Tuesday nights when comfort was all we needed. I’ve shared them with friends, neighbors, and my grandkids, who now ask, “Are these Grandma’s potatoes?” with bright eyes and empty plates ready.
Cooking is more than just a task—it’s how we remember, celebrate, and love out loud. This dish is one of those recipes that reminds you of who you are and where you come from. If you make them, I hope they become part of your story too—something you return to whenever you need a little comfort on a plate.
From my kitchen to yours, with love.
Grandma’s Potatoes Recipe
Print ThisIngredients
- 4–5 large potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 cup sour cream
- 1 can cream of chicken soup (or cream of mushroom for a vegetarian version)
- ½ cup milk
- ¼ cup melted butter
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional, for extra flavor)
- 1 cup cornflakes or crushed Ritz crackers (for topping)
- 1–2 tablespoons melted butter (for topping)
Instructions
Step 1: Preheat the Oven
Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Prep the Potatoes
Peel the potatoes and slice them thin. A mandolin slicer helps keep the slices even.
Step 3: Mix the Sauce
In a big bowl, stir together the sour cream, cream soup, milk, melted butter, salt, pepper, and half the shredded cheese. Mix until smooth.
Step 4: Layer It Up
Place a layer of potatoes in the baking dish. Spread some of the sauce on top. Keep layering until everything is used, finishing with sauce on top.
Step 5: Add Toppings
Sprinkle the rest of the cheese over the top. Add the crushed cornflakes or Ritz crackers. Drizzle with 1–2 tablespoons of melted butter.
Step 6: Bake It
Cover with foil and bake for 45–55 minutes. The potatoes should be soft. Remove the foil and bake for 15 more minutes, until the top is golden and crispy.
Step 7: Let It Rest
Let the dish sit for 5–10 minutes before serving. This helps everything hold together better.
