Loaded Cheddar Potato Casserole Recipe – Cozy, cheesy, and simply satisfying

Introduction

The kitchen smelled like butter, bacon, and warm cheddar when I pulled this Loaded Cheddar Potato Casserole from the oven — the kind of smell that makes everyone wander into the kitchen. This always takes me back to Sunday dinners. If you love hearty sides, you might also enjoy my cheesesteak potato casserole for another easy crowd-pleaser.

Why You’ll Love This

• Big, comforting flavors with minimal fuss.
• Uses mostly pantry staples and frozen potatoes.
• Kid-approved and great for feeding a crowd.
• Reheats well for weeknight leftovers.

Quick Recipe Snapshot

• Servings: 8
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 50–55 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm confidence: You’ll finish the prep in about 15 minutes and the oven does the rest — meanwhile, try another cozy side like my creamy sweet potato casserole for holidays.

Ingredients You’ll Need

• 6 cups frozen shredded hash brown potatoes, thawed
• 2 cups shredded sharp cheddar cheese, divided
• 8 oz cream cheese, softened
• 1 cup sour cream
• ½ cup heavy cream
• ¼ cup butter, melted
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 6 slices bacon, cooked and crumbled
• ¼ cup chopped green onions or chives

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Full-fat dairy = creamier texture.

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease a casserole dish so the edges won’t stick.
2. Next, in a large bowl, whisk together softened cream cheese, sour cream, heavy cream, and melted butter until smooth — the mixture should smell rich and tangy.
3. Then add the thawed hash browns, salt, black pepper, and garlic powder; stir until the potatoes look evenly coated and creamy.
4. Fold in 1 cup of the cheddar cheese and the crumbled bacon, listening for that soft sizzle as the bacon hits the bowl if it’s warm.
5. Transfer the potato mix to the prepared dish and spread it evenly with a spatula; smooth the top so the cheese browns uniformly.
6. Sprinkle the remaining cheddar over the top and slide it into the oven. Bake 35–40 minutes until the top is bubbly and golden — you’ll see browned edges and small blisters of cheese.
7. Finally, remove from the oven and let rest 5 minutes, then scatter chopped green onions or chives for a fresh bite before serving.

For another twist on potato comfort, I sometimes follow a crockpot method from a slow-cooked sweet potato casserole when I need hands-off prep.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-cooked bacon or microwave bacon to save 10 minutes.
2. Common mistake: Overmixing makes it gluey; fold gently until combined.
3. Simple variation: Stir in a teaspoon smoked paprika for a warm, smoky kick.

Serving Ideas

• Weeknight dinner: Serve with roasted green beans and a simple green salad.
• Brunch: Pair with scrambled eggs and fruit for a hearty spread.
• Holiday side: Bring it to potlucks — it feeds a crowd and disappears fast.
• Garnish idea: Crispy fried shallots or extra chives add crunch and color.
  Also try it beside a slow-roasted ham and a sweet potato bake like this easy sweet potato casserole for a full holiday table.

Storing & Leftovers

• Fridge: Store airtight up to 4 days.
• Freezer: Freeze in portions up to 2 months (thaw overnight).
• Reheat: Warm in a 350°F oven uncovered for 10–15 minutes to restore crisp top.
  Leftover idea: Turn slices into a loaded breakfast bowl with a fried egg.

FAQs

Q: Can I make this ahead?
A: Yes — assemble, cover, and refrigerate up to 24 hours, then bake 5–10 minutes longer from cold.

Q: Can I use fresh potatoes instead of frozen?
A: You can, but shred and squeeze out extra moisture, then blot dry; frozen hash browns save time and keep the texture consistent.

Q: How do I know it’s done?
A: The top looks bubbly and golden with browned edges, and the center should feel set when nudged.

Q: Can I freeze the casserole?
A: Absolutely — cool completely, wrap tightly, and freeze. Reheat until steaming; the Loaded Cheddar Potato Casserole holds up well.

Final Thoughts

This is the kind of dish I make when I want everyone around my table to sigh and go back for seconds. It’s forgiving, comforting, and easy to tweak — add herbs, swap the bacon, or mix in roasted peppers. Please give it a try and tell me what twist you loved most — Loaded Cheddar Potato Casserole.

Conclusion

For a variation with crunchy topping and ranch seasoning, check out this take on a loaded baked version at Loaded Baked Potato Casserole – The Diary of a Real Housewife.
If you want a cheesy, simpler twist to compare, see the family favorite at Loaded Cheesy Potato Casserole – Will Cook For Smiles.

Loaded Cheddar Potato Casserole

This Loaded Cheddar Potato Casserole is a cozy and cheesy dish that is easy to prepare and perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Main Dish, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 cups frozen shredded hash brown potatoes, thawed
• 2 cups shredded sharp cheddar cheese, divided
• 8 oz cream cheese, softened
• 1 cup sour cream
• ½ cup heavy cream
• ¼ cup butter, melted Unsalted butter helps control salt
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder Fresh garlic = bigger flavor
• 6 slices bacon, cooked and crumbled Time-saver: Use pre-cooked bacon or microwave bacon to save time
• ¼ cup chopped green onions or chives Garnish idea for freshness

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. In a large bowl, whisk together the softened cream cheese, sour cream, heavy cream, and melted butter until smooth.
3. Add the thawed hash browns, salt, black pepper, and garlic powder; stir until combined.
4. Fold in 1 cup of the cheddar cheese and the crumbled bacon.

Baking

1. Transfer the potato mixture to the prepared dish and spread it evenly.
2. Sprinkle the remaining cheddar over the top and bake for 35-40 minutes until golden and bubbly.
3. Let it rest for 5 minutes, then scatter green onions or chives before serving.

Notes

This casserole reheats well and is great for leftovers. It can be prepared ahead by refrigerating up to 24 hours before baking.