So here in the mountains of North Carolina, it has been rather chilly and I must admit that I am totally digging this weather. I am not much for super humid or hot. I hate to sweat, don’t know why but always have. Since the weather is a bit cooler I feel the need to start to share more fall recipes including this amazing Super Cheesy Potato Bake Casserole.

One thing my husband loves as you can tell from a couple of my recipes like the Cuban potatoes and smashed ranch potatoes is that he LOVES potatoes. Nothing in his mind can go better with potatoes than simply some cheese and that is why I wanted to share this recipe with you.

What I love about this recipe is that it is so simple to make in a jiffy when you just don’t have the time (or energy) in the evenings when everyone is ready to eat. This is something that you can whip together and bake.

Table of Contents

How To Make Super Cheesy Potato Bake Casserole

In a small sauce pan, whisk together milk and cornstarch. Add the butter, salt, pepper, and paprika. Heat the mixture over medium-low heat until it comes to a boil, whisking frequently.

Reduce heat and allow to simmer for one minute, then remove from heat and stir in 1 cup of cheese.

Place the frozen diced potatoes in a large bowl. Pour the cheese mixture over the potatoes and stir to mix.

Add the sour cream to the bowl and stir to combine all ingredients. Pour the potato mixture in the prepared baking dish.

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Bake uncovered for 35 minutes. When 10 minutes is left on the bake time, remove casserole from oven and sprinkle remaining cheese over the top. Return to oven and continue baking for remaining 10 minutes. That is it!

This bake is simply perfect in every way and will soon become your family favorite as it thas ours. I love the flavor that the cream cheese gives to the bake and makes this for a Super Cheesy Potato Bake Casserole. Below you will find a full recipe that you can print out and save for future use. Happy Cooking

Cheesy Potato Bake Casserole

YIELD: 6 SERVINGS

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PREP TIME 15 minutes

COOK TIME 35 minutes

TOTAL TIME 50 minutes

Ingredients

1 cup milk
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
2 cups sharp cheddar cheese, divided
1 32-ounce package frozen diced potatoes
1 cup sour cream

Instructions

Preheat oven to 350 degrees and prepare a 9×13 baking dish by spraying with nonstick cooking spray. Set the pan aside.
In a small sauce pan, whisk together milk and cornstarch. Add the butter, salt, pepper, and paprika. Heat the mixture over medium-low heat until it comes to a boil, whisking frequently.
Reduce heat and allow to simmer for one minute, then remove from heat and stir in 1 cup of cheese.
Place the frozen diced potatoes in a large bowl. Pour the cheese mixture over the potatoes and stir to mix.
Add the sour cream to the bowl and stir to combine all ingredients. Pour the potato mixture in the prepared baking dish.
Bake uncovered for 35 minutes. When 10 minutes is left on the bake time, remove casserole from oven and sprinkle remaining cheese over the top. Return to oven and continue baking for remaining 10 minutes.