Cheesy Potato Casserole Recipe

A super easy cheesy potato casserole with frozen diced hash brown potatoes smothered in a simple cheese sauce made with cheddar and gouda and sprinkled with a crispy panko breadcrumb topping.

Course side, side dish potatoes

Cuisine American

Keyword cheesy hash brown potato casserole, cheesy potato casserole recipe, how do you make cheesy potato casserole, how to make cheesy potato casserole

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 341kcal

Author Beth Pierce

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.

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