Name: Cheesy Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: 3 pounds of potatoes; 1/2 cup butter; 8 oz. Velveeta cheese, cubed; 1 (12 oz.) can condensed cream of chicken soup; 1 cup (8 oz.) sour cream; 1 cup milk; 1 tsp. granulated onion; 1 tsp. salt; 1/2 tsp. pepper

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Cheesy Shredded Potluck Potatoes – From Scratch consist of peeled, cooked, and shredded potatoes tossed and baked with a creamy cheesy sauce. It’s the perfect side dish for parties and potlucks!

spoon scooping cheesy potatoes from a pan

This is a traditional classic side in the Mennonite culture; it’s quite common to see roasters filled with cheesy potatoes at family gatherings, church potlucks, and fundraisers where there are a lot of people to be served.

Cheesy Shredded Potluck Potatoes, Oven Roasted Parmesan Potatoes, and Mashed Potatoes with Brown Butter are all great side dishes for an Easter dinner, Thanksgiving or Christmas dinner or maybe just a simple family dinner.

Potatoes themselves are a staple in most Mennonite kitchens, I believe. It’s standard to eat good old meat and potatoes at least one meal a day.

Fun fact, we like to grow potatoes in our garden in the summer. And one of these years I hope to grow enough to last us all throughout the winter until the next growing season. Fresh potatoes from the garden drizzled with brown butter are so delicious!

As we all know, there are alot of recipes out there for a potato side dish such as this one. From Easy Cheesy Potatoes to Cheesy Funeral Potatoes to Creamy Potluck Potatoes, they’re all essentially the same thing.

This recipe, however, is a family favorite in our small town and whether this is the first time you’re making cheesy potatoes or you’ve been making them a long time, we hope you enjoy our from scratch recipe for Cheesy Shredded Potluck Potatoes (from scratch!).

(Check out more of our favorite sides in this post: 12 Comfort Food Side Dish Recipes)

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List of Ingredients for Cheesy Shredded Potluck Potatoes

Potatoes – we used Russet, but Yukon Gold or Red potatoes work great as well!

Butter – salted

Velveeta cheese

Condensed cream of chicken soup – did you know you can make your own homemade cream of chicken soup?

Sour cream – we used regular full-fat sour cream

Milk – whole milk

Salt

Granulated Onion

Pepper – ground black pepper

Supplies we used

(Or something similar!)

How to make Cheesy Shredded Potluck Potatoes From Scratch

The first step is to prep the potatoes! Heat a pot of water to boiling on the stovetop.

Meanwhile, peel and wash the potatoes.

Cook the potatoes in the pot of water for 15 to 20 minutes. Cooking time will vary a little depending on the size of your potatoes. Once you can pierce them easily with a fork, but they’re not too soft that they’re falling apart, they are done!

Drain off the water and immediately submerge the potatoes in ice water. Allow them to chill for 15 minutes or longer until they are cool enough to shred. (Pro tip: For best results, wait til they’re chilled; they’ll shred nicer!)

Use a grater to shred the cooked potatoes. (Side note: a food processor with a grater attachment works great too.)

grater and potato half grated on a cutting board

Preheat the oven to 325 degrees.

Now it’s time to make the wonderful creamy cheese sauce!

In a heavy saucepan, melt the stick of butter.

Turn the heat to low and add the rest of the ingredients: cheese, cream of chicken soup, sour cream, milk, onion, salt, and pepper into the saucepan with the melted butter.

Whisk every few minutes until a smooth sauce has formed. (To me it’s ok if there’s still tiny Velveeta lumps in the sauce!)

In a large mixing bowl, mix the cheese sauce mixture with the shredded potatoes.

cheese sauce dumping on top of potatoes in a mixing bowl

Spread into a greased 9 x 13 baking casserole dish of your choice and bake, covered, at 325 degrees for one hour, or until heated through and bubbling around the edges.

Enjoy!

Storage

Store leftovers in an airtight container in the fridge for up to 5 days.

You can freeze these, but the textures will be a little different.

Notes

If you’re wishing to save time and effort, you can skip steps 1 through 5 and use a bag of shredded cooked potatoes, cooked diced potatoes or shredded hash browns from the store. Would we recommend it? Probably not; like usual, the real thing is better:) Not that the potatoes from the store aren’t real, but they tend to be more crunchy even after baking.

Cream of mushroom soup is a fine substitute for cream of chicken soup, and you can use onion powder instead of granulated onion.

If you wish to elevate your side dish of Cheesy Shredded Potluck Potatoes, add a garnish of green onions, fresh parsley or chives.

Some ideas…

…for main dishes to serve along with this cheesy potatoes recipe are:

Baked Ham

BBQ Meatballs

Meatloaf Cheese Roll

Add Sauteed Vegetables or Green Beans yet for a complete meal!

10 large servings

Cheesy Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 2 hours

Cheesy and creamy shredded potatoes make for a perfect potluck or party side dish!

Ingredients

3 pounds of potatoes
1/2 cup butter
8 oz. Velveeta cheese, cubed
1 (12 oz.) can condensed cream of chicken soup
1 cup (8 oz.) sour cream
1 cup milk
1 tsp. granulated onion
1 tsp. salt
1/2 tsp. pepper

Instructions

First step is to prep the potatoes! Heat a pot of water to boiling on the stovetop.
Meanwhile, peel and wash the potatoes.
Cook the potatoes in the pot of water for 15 to 20 minutes, or until you can pierce them easily with a fork, but not so soft that they're falling apart.
Drain off the water and immediately submerge the potatoes in ice water. Allow them to chill for 15 minutes or longer until they are cool enough to shred. (Cold potatoes will shred nicer!)
Use a grater to shred the cooked potatoes.
Preheat the oven to 325 degrees.
In a heavy saucepan, melt the butter.
Turn the heat to low and add the rest of the ingredients: cheese, cream of chicken soup, sour cream, milk, onion, salt, and pepper into the saucepan.
Whisk every few minutes until a smooth sauce has formed. (It's ok if there's still tiny Velveeta lumps in the sauce!)
In a large mixing bowl, mix the cheese sauce mixture with the shredded potatoes.
Spread into a greased 9 x 13 baking dish and bake, covered, at 325 degrees for one hour, or until heated through and bubbling around the edges.
Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

You can freeze these, but the textures will be a little different.

If you're wishing to save time and effort, you can skip steps 1 through 5 and use a bag of shredded cooked potatoes from the store. Would we recommend it? Probably not.:)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 756mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 8g

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.