Cheesy potatoes for any night — layered cheesy potatoes, cheesy potato casserole, crockpot cheesy potatoes, twice baked — for busy nights and potlucks.
★ appetizer
Minimal ingredients. Maximum flavor!
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Open in Pepper →A pan of cheesy potatoes covers a lot of ground. It stretches a small piece of meat into a full supper, it feeds a crowd at church, and it's the one dish the kids clean out without being asked twice.
Cooks on Pepper reach for these when the main course is already handled and they need one warm, filling side that can go in the oven or the slow cooker and mostly take care of itself.
Every recipe here is a real version somebody makes at home, from layered cheesy potatoes with Gruyere and Grandma's cheesy potato casserole with sour cream and onion, to crockpot cheesy potatoes, twice baked cheesy potatoes, and crispy smashed cheesy potatoes.
Slice potatoes thin and even
For layered or baked versions, cut potatoes about 1/8 inch thick so they cook through in the same 60 to 75 minutes instead of leaving hard spots.
Thaw hash browns first
Let a 32-ounce bag of frozen hash browns or diced potatoes sit out 30 to 60 minutes before mixing, or the casserole bakes up watery.
Shred your own cheese
Grate an 8-ounce block of cheddar, Swiss, or Gruyere yourself; bagged shreds are coated to keep from clumping and melt greasier.
Let it rest before serving
Pull the pan out and give it 10 to 15 minutes on the counter so the cheese sets and you can scoop a clean square.