Grandma’s Potatoes Recipe: The Ultimate Cheesy Comfort Food Side Dish

1. Introduction

Every family has those treasured recipes passed down through generations—dishes that taste like home, comfort, and a warm hug. Grandma’s Potatoes are precisely that kind of recipe. This beloved side dish, often known by various names like “Funeral Potatoes” or “Cheesy Potato Casserole,” has graced countless holiday tables, church potlucks, and family gatherings, always disappearing first. It’s a testament to simple ingredients coming together to create something truly extraordinary.

What makes Grandma’s Potatoes so special? It’s the perfect symphony of textures and flavors. Thinly sliced potatoes are bathed in a rich, creamy sauce made from a comforting blend of sour cream, cream of chicken soup, milk, and melted butter, infused with savory hints of onion, salt, and pepper. Generous layers of melty cheddar cheese are woven throughout, creating a gooey, irresistible core. The magic truly happens with the topping: a buttery, crispy crust of crushed cornflakes or Ritz crackers that adds a delightful crunch to every spoonful.

This casserole offers a more sophisticated texture than a hash brown casserole, with distinct, tender potato slices, similar to how a perfectly layered Zucchini and Yellow Squash Au Gratin Recipe offers a delightful experience, though with a potato-centric focus here. It’s the kind of dish that fills the kitchen with an inviting aroma and delivers deep satisfaction with each bite, making it a comforting cornerstone of any meal.

2. Recipe Summary Block

• Cuisine: American Comfort Food
• Course: Side Dish
• Difficulty Level: Easy
• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Total Time: 80-90 minutes
• Servings: 8-10 servings
• Dietary Classification: Vegetarian (contains dairy). Can be adapted to be gluten-free and/or dairy-free with appropriate substitutions.

3. Equipment and Utensils Needed

To prepare Grandma’s Potatoes, you’ll need the following kitchen tools and equipment:

• 9×13-inch baking dish: A standard casserole dish, preferably glass or ceramic, which helps with even heat distribution and browning.¹
• Large mixing bowl: Essential for combining the creamy sauce ingredients and mixing with the potatoes.
• Vegetable peeler: For preparing the potatoes.
• Sharp knife or mandolin slicer: For peeling and slicing the potatoes. A mandolin is highly recommended for achieving consistent, thin slices (about 1/8-inch thick), which ensures even cooking.²
• Measuring cups and spoons: For accurate measurement of all ingredients.
• Spatula or large spoon: For stirring the sauce ingredients and spreading the potato mixture in layers.
• Aluminum foil: To cover the baking dish during the initial baking phase, helping the potatoes steam and become tender.
• Grater (optional): If you choose to shred block cheese instead of using pre-shredded.
• Small bowl: For mixing the topping ingredients.
• Oven: For baking the casserole.

4. Ingredients Section

Gather these simple ingredients to create your own batch of comforting Grandma’s Potatoes.

• 4-5 large potatoes (approx. 2-2.5 lbs / 900g – 1.1 kg), peeled and sliced thinly: Russet or Yukon Gold potatoes are ideal for this recipe due to their starch content, which helps them become tender and creamy without falling apart. Slicing them thinly and consistently is key for even cooking.
• 1 medium onion (approx. 1/2 cup / 75g), finely chopped: Yellow or white onion works best, providing a savory aromatic base for the creamy sauce.
• 2 cups (approx. 220-240g) shredded cheddar cheese: Or a blend of cheddar and mozzarella for a milder flavor and extra stretchiness. Shred your own cheese from a block for the best melt and flavor.
• 1 cup (240g) sour cream: Provides a rich, tangy creaminess to the sauce. Full-fat sour cream is recommended for the best texture, but light sour cream can be used.
• 1 can (10.5 oz / 298g) cream of chicken soup: This forms the base of the creamy sauce.³ For a vegetarian version, substitute with cream of mushroom or cream of celery soup.
• 1/2 cup (120ml) milk: Whole milk or 2% milk works well. It thins the soup and sour cream mixture to the right consistency.
• 1/4 cup (60g) melted butter: Adds richness and helps bind the sauce. Unsalted butter is recommended for control over saltiness.
• Salt and pepper to taste: Essential for seasoning the potato mixture. Start with 1 teaspoon salt and ½ teaspoon black pepper, then adjust after tasting.
• 1/2 cup (approx. 50g) grated Parmesan cheese (optional, for extra flavor): Adds a salty, nutty depth to the cheesy layers.
• For the Topping:
  • 1 cup (approx. 30-50g) cornflakes or crushed Ritz crackers: Cornflakes provide a crispier, lighter crunch, while Ritz crackers offer a buttery, savory crispness. Choose your favorite!
  • 1-2 tablespoons (15-30g) melted butter: To mix with the topping for a golden, crispy crust.

Notes on Ingredient Preparation:

• Potatoes: Peel and slice potatoes just before assembling to prevent browning.
• Onion: Finely chop the onion to ensure it cooks down and integrates smoothly into the sauce.
• Butter: Melt the butter for both the sauce mixture and the topping.
• Cheese: If using block cheese, shred it fresh for optimal melt.
• Topping: Crush cornflakes or Ritz crackers just before mixing with butter to maintain crispness.

5. Step-by-Step Instructions

Follow these detailed steps to create a perfect pan of Grandma’s Potatoes, complete with tender layers and a golden, crispy topping.

1. Preheat the Oven and Prepare Baking Dish:

• Preheat your oven to 350°F (175°C). Ensure the oven is fully preheated for even baking.
• Generously grease a 9×13-inch baking dish with butter or cooking spray. This helps prevent the potatoes from sticking and makes serving easier.

2. Prepare the Potatoes:

• Peel the 4-5 large potatoes.
• Using a sharp knife or, ideally, a mandolin slicer, slice the potatoes into thin, even slices, about 1/8-inch (3mm) thick. Consistent thickness is crucial for ensuring all potatoes cook through at the same rate and achieve the desired tender texture.

3. Make the Potato Mixture:

• In a large mixing bowl, combine the 1 cup of sour cream, 1 can of cream of chicken soup (or vegetarian alternative), ½ cup of milk, and ¼ cup of melted butter.
• Add the salt and pepper to taste (start with a generous pinch or two of each, keeping in mind the cheese and soup also contribute sodium).
• Stir in half of the shredded cheddar cheese (1 cup). If using, also add the ½ cup of grated Parmesan cheese to this mixture.
• Mix until all ingredients are well combined and the mixture is smooth and uniform.

4. Layer the Potatoes:

• Place a single layer of the thinly sliced potatoes at the bottom of the prepared baking dish, overlapping them slightly if necessary to cover the bottom.
• Spoon about one-third of the sour cream mixture evenly over the layer of potatoes, spreading it to coat.
• Repeat the layering process: add another layer of sliced potatoes, followed by another portion of the sour cream mixture.
• Continue layering until all the potatoes and sour cream mixture are used up, ensuring the top layer is composed of the creamy mixture. This helps keep the potatoes moist during baking.

5. Add the Toppings:

• Sprinkle the remaining shredded cheddar cheese (the other 1 cup) evenly over the top layer of the potato mixture.
• In a small bowl, combine the 1 cup of crushed cornflakes or crushed Ritz crackers with the 1-2 tablespoons of melted butter. Stir until the crumbs are evenly coated and moistened with the butter.
• Sprinkle this buttery crumb mixture evenly over the top of the casserole.

6. Bake:

• Cover the baking dish tightly with aluminum foil. This step is crucial as it traps steam, allowing the potatoes to cook thoroughly and become tender without drying out.
• Bake in the preheated oven for 45-55 minutes, or until the potatoes are tender when pierced with a fork through the foil.
• Carefully remove the aluminum foil.
• Return the uncovered casserole to the oven and bake for an additional 15 minutes, or until the topping is golden brown and crispy, and the casserole is bubbly around the edges.

7. Serve:

• Once baked, remove the dish from the oven.
• Let the dish cool for a few minutes (about 5-10 minutes) before serving. This resting time allows the casserole to set slightly, making it easier to scoop and serve cleanly.

6. Expert Tips and Variations

Elevate your Grandma’s Potatoes to new heights with these expert tips and creative twists.

Expert Tips from a Professional Chef:

1. Achieve Consistent Slices: The secret to perfectly cooked, tender potatoes in this casserole lies in consistent slicing. Using a mandolin slicer is highly recommended to ensure all potato slices are uniform in thickness (aim for about 1/8 inch). This guarantees that they cook evenly and become tender at the same time, avoiding some slices being undercooked while others are mushy.
2. Room Temperature Creamy Ingredients: For a smoother, lump-free sauce, ensure your sour cream and milk are at room temperature before mixing. This allows them to combine more easily with the melted butter and soup, creating a more cohesive and luxurious sauce that coats the potatoes beautifully.
3. Don’t Skimp on the Covering (and then Uncovering): The initial baking with aluminum foil is critical. It creates a steaming environment within the casserole, ensuring the potatoes cook thoroughly and become tender. Removing the foil for the last 15 minutes allows the topping to crisp up and turn golden brown, providing that essential textural contrast.
4. Rest Before Serving: Like many casseroles, allowing Grandma’s Potatoes to rest for 5-10 minutes after baking before serving is important. This cooling period allows the sauce to set slightly, making it easier to scoop neat portions without the casserole falling apart.

Common Mistakes to Avoid:

1. Uneven Potato Slices: As mentioned, inconsistent slices lead to uneven cooking. Some potatoes will be crunchy while others are overcooked.
2. Not Covering the Casserole Initially: Skipping the foil step will result in dry, possibly undercooked potatoes and a burnt topping before the casserole is done inside.
3. Over-Baking Uncovered: Baking uncovered for too long can lead to a burnt topping and a dried-out casserole interior. Watch for the golden brown color.

Creative Recipe Variations:

1. Add Protein: Transform this side dish into a heartier main course by adding cooked, diced ham (perfect if you have leftovers from a holiday ham), crumbled cooked sausage, or shredded cooked chicken to the potato mixture before layering.
2. Cheese Exploration: While cheddar is classic, experiment with other cheeses or blends. Consider Gruyere for a nutty flavor, smoked gouda for a smoky depth, or a blend of Monterey Jack and mozzarella for an even gooier pull.
3. Vegetarian Soup Swap: The recipe already suggests cream of mushroom or cream of celery soup as excellent vegetarian alternatives to cream of chicken soup.⁴
4. Spice it Up: For a subtle kick, add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce mixture. A teaspoon of smoked paprika can also add depth and a hint of color.
5. Fresh Herb Infusion: Stir in some fresh finely chopped chives or green onions into the sauce mixture for a fresh, subtle onion flavor. Or, sprinkle them over the top just before serving for garnish. This dish is often a staple at potlucks, much like a hearty Easy Fajita Chicken Casserole Recipe.

7. Serving Suggestions

Grandma’s Potatoes are a versatile and beloved side dish that complements a wide array of main courses.

• Plating and Presentation: Serve directly from the baking dish at the table, allowing guests to scoop generous portions. The golden, crispy topping and creamy, cheesy interior make for an appealing presentation. A garnish of fresh chopped parsley or chives sprinkled over the top adds a touch of color.
• Complementary Side Dish Ideas: This casserole is often the star of the show, so simple accompaniments are best.
  • Roasted Meats: It’s a perfect partner for roasted ham, turkey, chicken, or a tender beef roast.
  • Green Vegetables: A simple steamed or roasted green vegetable like green beans, asparagus, or broccoli provides a fresh contrast.
  • Fresh Salad: A light, crisp green salad with a vinaigrette dressing can balance the richness of the potatoes.
• Beverage Pairings:
  • Non-alcoholic: Classic iced tea, fresh lemonade, or a cold glass of milk complement the comfort food perfectly.
  • Alcoholic: A dry white wine such as Chardonnay (unoaked or lightly oaked) or Sauvignon Blanc can cut through the richness. For beer lovers, a crisp lager or pilsner would be a refreshing choice.

8. Nutritional Information (Per Serving)

Nutritional information is approximate and can vary based on specific ingredients and portion sizes used.

Estimated Nutritional Breakdown (per serving, assuming 10 servings):

• Calories: Approximately 350-450 kcal
• Protein: Approximately 12-18g
• Fat: Approximately 25-35g
  • Saturated Fat: 15-20g
  • Unsaturated Fat: 10-15g
• Carbohydrates: Approximately 25-35g
• Sugar: Approximately 4-8g
• Fiber: Approximately 2-4g
• Sodium: Approximately 600-900 mg (can vary based on salt added, type of soup, and cheese)

This recipe is a comforting and satisfying side dish, providing energy from carbohydrates and fats, and a good amount of protein from the cheese. As a rich comfort food, it’s best enjoyed as part of a balanced meal plan. It’s the kind of dish that often appears at family gatherings, bringing the same joy as a batch of Loaded Brownie Cheesecake Cups Recipe for dessert.

9. Storage and Reheating Instructions

Grandma’s Potatoes are excellent for make-ahead preparation and leftovers, making them a perfect choice for gatherings.

• Proper Storage Instructions: Once cooled to room temperature, cover any leftover casserole tightly with plastic wrap or transfer it to an airtight container.
• Refrigeration Guidelines: Store in the refrigerator for up to 3-4 days.
• Make-Ahead Option (Unbaked): You can assemble the casserole (steps 1-5, without baking) up to 24 hours in advance. Cover tightly with aluminum foil and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
• Freezing Recommendations:
  • Baked Casserole: This casserole freezes relatively well, though the texture of the potatoes may be slightly softer upon thawing. Allow the baked casserole to cool completely. You can freeze the entire casserole in its baking dish (if freezer-safe) wrapped tightly in plastic wrap and then aluminum foil, or portion it into individual freezer-safe containers. Freeze for up to 2-3 months.
  • Unbaked Casserole: Assemble the casserole (steps 1-5, excluding the topping) and freeze it in a freezer-safe dish. Wrap tightly with plastic wrap, then aluminum foil. Freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight. Add the topping (cornflakes/Ritz + melted butter) just before baking.
• Reheating Methods:
  • From Refrigerator:
    • Oven: For the best results, reheat the entire casserole or larger portions in a preheated oven at 325°F (160°C) until warmed through and bubbly, about 20-30 minutes. Cover loosely with foil if the topping starts to brown too much.
    • Microwave: Individual portions can be reheated in the microwave until hot, but the topping may lose some of its crispness.
  • From Freezer (Baked): Thaw in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) until hot and bubbly, likely 30-45 minutes or longer, depending on the size of the portion. Cover with foil initially to prevent drying out, then remove for the last 10-15 minutes if you want to re-crisp the topping.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying Grandma’s Potatoes:

• What kind of potatoes are best for this recipe? Russet potatoes are a popular choice as they have a good starch content that helps them become tender and creamy. Yukon Gold potatoes are also excellent, offering a slightly buttery flavor and smooth texture. Avoid waxy potatoes like red or new potatoes, as they may not absorb the sauce as well.
• Can I use frozen sliced potatoes or hash browns? While this recipe specifically calls for fresh, thinly sliced potatoes, you can adapt it using thawed frozen sliced potatoes or even shredded hash browns (ensure they are thoroughly thawed and excess moisture is squeezed out). However, the texture will be slightly different from the original recipe.
• Can I make this casserole ahead of time? Yes, absolutely! You can assemble the entire casserole (steps 1-5) up to 24 hours in advance and store it, covered, in the refrigerator. Add about 10-15 minutes to the baking time if baking from cold. For the crispiest topping, mix and add the cornflakes/Ritz cracker topping just before baking.
• How do I prevent the casserole from being watery? Ensure your potatoes are sliced thinly and evenly to ensure they cook through. If using fresh potatoes, there’s usually not much excess water. If substituting with thawed frozen potatoes or hash browns, make sure to squeeze out as much moisture as possible before mixing them into the sauce.
• Can I substitute the sour cream? Yes, plain Greek yogurt (full-fat) can be used as a healthier alternative to sour cream, offering a similar tangy flavor and creamy texture.⁵
• How do I know when the potatoes are done? The best way to check for doneness is to gently pierce the potatoes with a fork through the casserole. If the fork goes in easily with little resistance, the potatoes are tender and cooked through.
• Can I add meat to this casserole? Yes, you can easily add cooked diced ham, cooked crumbled sausage, or shredded cooked chicken (like from a rotisserie chicken) to the potato mixture for a heartier main course. Stir it in with the potatoes and sauce before layering.

Grandma’s Potatoes are more than just a side dish; they’re a timeless symbol of comfort, tradition, and delicious home cooking. With this easy recipe, you can bring that cherished flavor to your own table and create new memories to last a lifetime.