This cheesy potato casserole is the ultimate comfort food with diced hash brown potatoes in a lusciously creamy Gouda and cheddar cheese sauce, topped with a savory Parmesan panko breadcrumb mixture. It is easy enough for a weeknight meal and tasty enough for guests.
This is one of our creamy, dreamy go-to side dishes. It is perfect with so many courses, and everyone loves it. I like to serve it with grilled chicken breast, oven-baked brisket, and mini meatloaves.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Frozen hash brown potatoes: Ore-Ida is a great brand, but you can use any brand. Partially thaw the potatoes before baking so that everything does not freeze together.
- Butter: Unsalted or salted
- Milk: Whole or 2% is best
- Cheese: Use creamy cheese that melts well, such as cheddar, Gouda, gruyere, or Fontina.
- Breadcrumbs: Panko is the way to go to get that crispy topping.
- Parmesan: For the best flavor, use freshly grated Parmesan cheese.
How to Make Cheesy Potato Casserole
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, pour the hashbrowns in a casserole dish and let them thaw a bit while you work on the rest of the recipe. Whisk the melted butter, Worcestershire sauce, and Panko breadcrumbs. Stir in the Parmesan cheese.
Melt the butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes. Slowly whisk in the milk until smooth. Continue cooking and whisking several times until thickened. Stir in the garlic powder, onion powder, ground cayenne, and shredded cheese in several increments until smooth.
Pour the cheese mixture over the potatoes. Top with the remaining cheese and the breadcrumb mixture. Bake for 45-55 minutes or until the potatoes are tender and the topping is golden brown. Sprinkle with chopped fresh parsley or thyme.
Preparation Tips and Storage
- You can substitute crushed potato chips (Kettle chips work well) or a Ritz cracker topping, like in this chicken cordon bleu casserole, or a cornflake topping, like in these funeral potatoes, for the breadcrumbs.
- If the breadcrumb topping is browning more than you like, cover the casserole loosely with aluminum foil.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a casserole dish covered at 350 degrees for 20-30 minutes or until warm.
Serving Suggestions
- Beef: cracker barrel meatloaf, Salisbury steak, oven-baked brisket, and turkey burgers
- Pork: smothered pork chops, pork steaks, pan-fried pork chops, and braised pork
- Chicken: lemon pepper chicken, asparagus stuffed chicken, and chicken fried chicken
More Potato Recipes
Cheesy Potato Casserole Recipe
Ingredients
Crumb Topping
- 3 tablespoons melted butter
- 2 teaspoons Worcestershire sauce
- 1 cup Panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
Cheesy Potato Casserole
- 32 ounces frozen diced hash brown potatoes partially thawed
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk warmed to room temperature
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
- 8 ounces extra sharp cheddar, shredded (about 2 cups)
- 4 ounces Gouda, shredded (about 1 cup)
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees. Grease a 2-quart casserole dish. Pour the hashbrowns into the casserole and let them thaw while you work on the rest of the casserole.
- To make the crumb topping, whisk the melted butter, Worcestershire sauce, and Panko breadcrumbs. Stir in the Parmesan cheese.
- Melt the butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes, while whisking. Slowly whisk in the milk until smooth. Continue cooking and whisking several times until thickened.
- Stir in the garlic powder, onion powder, and ground cayenne pepper. Whisk in 1½ cups shredded cheddar and ¾ cup shredded Gouda in several increments until smooth.
- Pour the cheese mixture over the potatoes. Top with the remaining cheese and the breadcrumb mixture. Bake for 45-55 minutes or until the potatoes are tender and the topping is golden brown.
- Sprinkle with chopped fresh parsley or thyme.
Notes
- You can substitute crushed potato chips (Kettle chips work well) or a Ritz cracker topping like in this chicken cordon bleu casserole or a cornflake topping like in these funeral potatoes for the breadcrumbs.
- If the breadcrumb topping is browning more than to your like cover the casserole loosely with a piece of aluminum foil.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a casserole dish covered at 350 degrees for 20-30 minutes or until warm.
Jenny
This cheese and potatoes casserole is a delicious combination, this is a fantastic side dish. Thank you for sharing your recipe.
Beth Pierce
My pleasure, Jenny!
Jennifer
I’d like to make this cheesy potato casserole. It looks delicious and I’m such a fan of the different cheeses listed in your recipe – gouda, cheddar cheese, and Parmesan!
Beth Pierce
Thanks, Jennifer! Enjoy!
Karen
omg the casserole was delicious…It literally disappeared within 30 min of getting it out of the oven…I am making it again on Saturday…Thank you so much for the amazing recipe.
Beth Pierce
My pleasure, Karen!
Samantha Donnelly
I am definitely making this, I do love potatoes and cheese so this is a perfect dish to cook and I know will be a hit with my family
Rhian
This sounds like an absolute dream of a dish, I love cheese and potatoes so perfection. I need to do some batch cooking next week before our baby arrives so I may have to try some of this.
Beth Pierce
Thanks, Rhian! Enjoy! Good luck with the pregnancy and delivery!
Claudia
My family loved this. My husband and son ate it like they hadn’t had a meal in months. I loved how easy it was.
Beth Pierce
Thank you, Claudia! I am so glad that they enjoyed it.
Ben
This is everything about comfort food that I love. All that cheese and potatoes with the topping are perfect.