Cheesy Hash Browns
by Sommer Collier — on Sep 9, 2026 
I’m one of those people that can eat potatoes and cheese in nearly any form, anytime of day. (And if I’m being fully honest, all day!) My cheesy hash browns have the gooey cheesiness and tender potatoes I love, plus a decadent richness from sour cream and half & half, all with an irresistible crispy golden top. I also include a “secret” ingredient to make this cheesy hashbrown casserole recipe super savory and delicious, without any extra effort! Simply spread out shredded potatoes and cheese, mix together and pour on a creamy base, and bake in the oven for an hour or less.
There are no two ingredients that go together better than potatoes and cheese, in my humble opinion. My simple cozy crowd-pleasing cheesy hashbrowns casserole is the epitome of this perfect pairing! It’s similar to my baked hash brown recipe, but more like a thick and creamy Cracker Barrel hash brown casserole, and has a little bit more pizzazz… The inside of the hashbrowns stays super silky and cheesy while the outside gets a tantalizing golden crispy crust. And with 12 servings, it’s a winning super easy side dish for bigger gatherings like family brunch or casual holiday dinners!
Table of Contents
Sommer’s Recipe Highlights
Actually Simple – This is how casseroles are supposed to be… This one requires only 5 main ingredients and a few spices, takes mere minutes to assemble, and bakes hands-off.
Comfort Food Flavor – My recipe has a crispy top like homemade hash browns in the skillet. But in casserole form you have a dish that’s also creamy and cheesy yet tender inside, and has just the right amount of richness to let you know this is definitively not a healthy side dish.
Any Time of Day – I mean, it’s cheese and potatoes! You can serve them as a side for breakfast, or as a side dish to any homestyle meal.
Key Ingredients and Tips
- Hash browns – I buy frozen hash browns and thaw them in the fridge overnight. Alternatively, you can buy refrigerated shredded potatoes that are ready to go.
- Shredded cheese – I use cheddar cheese, but a combo of cheddar and pepper jack cheese makes a casserole with a ‘lil kick. Regardless of what cheese you choose, I highly recommend shredding it fresh by hand from the block. Bags of pre-shredded cheese have extra fillers and just don’t taste as great.
- Sour cream – I use full fat sour cream for the richest flavor, but low fat sour cream works well! You can also sub with whole fat or low fat greek yogurt for the same tanginess with a few less calories.
- Half & half – The fat in true half and half makes an incredibly rich, creamy base for the hash browns. You can use whole milk instead but it won’t have the same decadence.
- Seasonings – My not-exactly-secret ingredients to make the most flavorful potato casserole are chicken bouillon, onion powder, garlic powder, black pepper.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep Baking Dish – I start by preheating the oven to 375 degrees Fahrenheit, and get out my large 9×13-inch baking dish and a large mixing bowl. Use softened butter to grease every bit of the inside of the casserole dish, or spray well with nonstick spray. I try to sop up as much moisture from the thawed potato shreds as I can with a clean paper towel. Then I dump the shredded potatoes into the dish and spread them out evenly. If they are still a bit frosty no worries, adding them to the high heat oven will quickly bake them before the shreds totally thaw and release excess moisture.
Shred and Add Cheese – Next, I grate the cheese until I have 3 cups. Sprinkle 2.5 cups of the cheese over the top of the potatoes in the dish, and set aside the remaining .5 cup.
Gently Toss – Then I use my clean hands to gently toss the shredded potatoes and cheese together. (Don’t use a spoon to stir as it can actually mix it unevenly and wind up with cheese chunks.) Spread the shreds back out evenly, but don’t compact them down… The creamy base needs to be able to get into all of the nooks and crannies.
Mix and Pour – Now I get out a large measuring pitcher, or a large mixing bowl, and into add the sour cream, half and half, crumbled chicken bouillon and spices. Use a spatula or whisk to mix everything smooth. Pour this mixture evenly across the entire casserole.
Add More Cheese and Bake – I sprinkle on the remaining 1/2 cup of cheese, and into the oven it goes! The total cook time is 50-60 minutes, however, I set my timer for 45 minutes so I can see about how much more time it needs… I know the cheesy potato casserole is done when it is beautiful golden brown on top and the dish is bubbly around the sides. I also recommend sticking a knife into the center to be sure it’s hot throughout. Bake it for another 5-15 minutes if yours hasn’t *quite* there yet.
Once it is finished baking, I pull the casserole out of the oven and let it rest for several minutes. This gives it some time to cool and firm up, which makes it easier to cut into slices. (And keeps everyone from burning the &*$! out of their mouths.)
Serving Suggestions
You already know this… potatoes and cheese in nearly any form are a fabulous combination for basically any meal, any time of day!
If I’m not making an all-in-one dish like a breakfast casserole with hash browns, I’ll often serve slices of the baked casserole on the side for breakfast or brinner with proteins like scrambled eggs or over easy eggs, homemade breakfast sausage (which is way easier to make than you might think!) and/or crispy bacon. Oh and fruit, gotta have some fresh produce in there, too!
My cheesy hash brown potato casserole is also a satisfying side dish for cozy comfort food dinners. Here are a few of my favorite main proteins that don’t require baking in an oven:
- Southern Fried Chicken
- Crockpot BBQ Chicken
- Air Fryer Ribs
- Air Fryed Chicken Tenders
- Smoked Pork Chops
- Smoked Chicken Pieces
Again, you’ve gotta have some fresh produce on the plate as well. We love simple stovetop veggies like sautéed green beans, peas, boiled broccoli, or a fresh green salad.
Storage Notes
Leftover cheesy hashbrown casserole is fantastic to save and reheat! Cover the cooled dish with plastic wrap or transfer leftovers to an airtight container, and keep in the refrigerator for up 3-4 days. The potatoes and cheese will continue to firm up.
When ready, reheat individual slices in the microwave in 20-30 second bursts until they’re piping hot again. They can also be baked in an oven-proof dish at 350 degrees for 15-20 minutes.
Frequently Asked Questions
This usually happens if the potato shreds are too wet when added to the baking dish. Be sure to pat the thawed hash brown potatoes well before using, and fully bake the casserole per the recipe directions.
Absolutely! Cut the ingredient portions in half and assemble the casserole in an 8×8 or 9×9-inch dish. This will result in reducing the number of cheesy hash brownbrowns servings from 12 to 6.
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More Breakfast Recipes
Cheesy Hash Browns
Video
Ingredients
- 32 ounces frozen hash browns thawed
- 3 cups shredded cheddar cheese or a blend of cheddar and pepper jack
- 16 ounces sour cream
- 1 ¾ cup half & half or whole milk
- 3 chicken bouillon cubes crumbled (or 1 tablespoon chicken base)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and generously grease the bottom and sides. Pour the hash brown potatoes into the baking dish. If they're not totally thawed, let them sit for a few minutes.
- Meanwhile, shred the cheese. Add 2 ½ cups on top of the potatoes. Then gently use your hands to toss the cheese into the potatoes and spread the potatoes back out in an even layer.
- Set out a large measuring pitcher or mixing bowl. Combine the sour cream, half & half, crumble chicken bouillon, onion powder, garlic powder, and ground black pepper. Mix until the mixture is completely smooth. Then pour the cream mixture evenly over the top of the potatoes. Sprinkle the remaining cheese over the top.
- Place the baking dish in the oven and bake for 50-60 minutes, until the top is golden brown, the edges are bubbly, and a butter knife inserted into the center comes out hot. Serve warm.
