Cheesy Shredded Potato Casserole – Creamy, Comforting, and Easy to Make

There’s something so nostalgic and comforting about a warm, cheesy potato dish fresh out of the oven.

This Cheesy Shredded Potato Casserole is exactly the kind of cozy side I crave when the weather cools down or when I need something hearty for the table.

Why You’ll Love This Recipe

Texture heaven – Grated baked potatoes create a tender, shredded bite instead of a mashed or overly creamy base.

Three-cheese magic – Sharp cheddar, Parmesan, and sour cream make this dish ultra flavorful and rich.

Make-ahead friendly – Bake the potatoes the night before and chill them for easy prep.

Perfect for holidays or potlucks – It’s always the first casserole dish to get scraped clean!

Versatile side – Goes with roasted meats, grilled veggies, or as a brunch staple.

What You’ll Need (Ingredient Highlights)

Russet potatoes – Baked, cooled overnight, and shredded with the skin on for flavor and texture.

Salted butter – Adds richness and helps bring out the flavor in the shallots and garlic.

Shallots & garlic – A subtle aromatic base that gives depth to the whole dish.

Sour cream – Brings creaminess and tang without feeling heavy.

Sharp white cheddar – Melts beautifully and gives that classic cheesy pull.

Parmesan cheese – Adds a nutty, golden top crust and sharp contrast.

Pro Tips Before You Start

Bake the potatoes the night before – They shred much better when cold and firm.

Leave the skins on – Adds rustic texture and extra nutrients.

Use fresh cheese – Pre-shredded cheese won’t melt as smoothly.

Don’t overmix – Gently fold to preserve the potato shreds.

Use a 2-quart dish – The size ensures the perfect ratio of crispy top to creamy center.

How to Make Cheesy Shredded Potato Casserole

Step 1: Bake and Cool the Potatoes

You’ll want to bake the russet potatoes ahead of time—ideally the day before.

Let them cool completely in the fridge overnight.

This helps firm them up so they’re easier to shred later without turning mushy.

Step 2: Prep Your Casserole Dish

Preheat your oven to 375°F (190°C).

Lightly grease a 2-quart baking dish with butter or nonstick spray and set aside.

Step 3: Sauté the Aromatics

In a small skillet, melt the salted butter over medium-low heat.

Add the diced shallots and cook for about 4 minutes, stirring occasionally, until they’re soft and translucent.

Stir in the minced garlic and sauté for 30 more seconds until fragrant.

Remove from heat and let cool slightly.

Step 4: Shred the Potatoes

Using a box grater or a food processor with a shredding attachment, grate the cold baked potatoes (with the skins still on).

The skin will naturally break up a bit, which adds great texture.

Step 5: Mix the Casserole Base

In a large mixing bowl, combine the sour cream, salt, pepper, sautéed shallot and garlic, and 2 cups of shredded cheddar cheese.

Mix until well blended. Gently fold in the shredded potatoes until just combined.

Try not to overmix—you want to keep that lovely shredded texture intact.

Step 6: Assemble and Top

Spoon the mixture evenly into your greased casserole dish.

Lightly fluff the surface with a fork for an airy, rustic finish.

Top evenly with the remaining ½ cup of cheddar and all the grated Parmesan cheese.

Step 7: Bake and Serve

Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden and bubbling.

Let it rest for 5–10 minutes before serving so the flavors can settle.

What to Serve It With

This Cheesy Shredded Potato Casserole goes with just about anything:

Roast chicken, beef tenderloin, or baked ham

Grilled sausages or pork chops

A fresh green salad or steamed broccoli

As a brunch side with scrambled eggs and bacon

Variations / Substitutions

Add bacon or pancetta – Crumbled into the mix or sprinkled on top.

Mix in green onions – For a sharp bite and color contrast.

Use Yukon golds – For a naturally buttery taste if you don’t have russets.

Make it spicy – Add chopped jalapeños or a pinch of cayenne.

Use Greek yogurt – Swap out some or all of the sour cream for a protein-packed alternative.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in the oven at 350°F or microwave in portions until heated through.

Freeze: You can freeze this casserole before baking.

Assemble, cover tightly, and freeze for up to 1 month.

Bake straight from frozen, adding 10–15 minutes to the time.

FAQs

Can I use pre-shredded potatoes?
You could, but they often lack the same flavor and texture.

Freshly baked and shredded russets are best.

Do I need to peel the potatoes first?
Nope! The skin adds great texture and color. Just wash thoroughly before baking.

Can I make this ahead of time?
Yes. Assemble it a day ahead and store covered in the fridge. Bake just before serving.

Can I double the recipe?
Yes, use a 9×13-inch dish and increase the baking time by about 10 minutes.

Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free—just double-check your cheese and sour cream labels.

Can I use different cheese?
Absolutely! Gruyère, fontina, or smoked gouda would be delicious variations.

Why do the potatoes need to be cold?
Cold potatoes shred better and hold their shape, giving the casserole that shredded texture instead of becoming mashed.

Final Thoughts

If you’re a potato lover (like me), this Cheesy Shredded Potato Casserole is a must-try.

It’s a perfect balance of creamy, cheesy, savory, and comforting—all in one spoonful.

The shredded texture makes it feel special and homemade, while the familiar flavors keep everyone coming back for seconds.

Whether it’s a weeknight dinner, holiday feast, or weekend brunch, this dish fits right in.