Do you have those family recipes that you make every holiday season without fail? In our family, we have a few, and they’re what I call super “old school” recipes. These are the classics that my brothers love more than anything. And they’re the ones we’ve been eating since I was a kid. You have those recipes too, right? We always do a cheesy potato casserole at Christmas. But a few years ago I decided I wanted to make something new and updated. I knew I had to keep the flavors pretty simple and classic. I also knew I wanted an easy side dish that I could prepare ahead of time and not have to worry about. Enter this casserole. It’s easy to throw together, but so incredibly delicious, and it’s pretty much guaranteed to be loved by all. Cheesy potatoes are one of those old school recipes. They’re without a doubt a tried and true favorite. Meaning they’re never not delicious, everyone who tries them loves them. I’m sure many of you have similar casseroles in your family. I know some call them funeral potatoes (which seems really depressing to me). Call um what you please, but in our house, they’re just cheesy potatoes. My mom’s recipe called for frozen potatoes, canned cream of chicken soup, sour cream, butter, cheese, and a few other ingredients. I decided to take her recipe and give it my own spin, updating a classic, and making it BETTER. I’d actually been wanting to do this for years but feared I wouldn’t be able to create something better. But a few years back I decided I’d had enough with the canned soup (because it freaks me out and I will not eat it…so yes, I used to miss out on cheesy potatoes every year). I knew it was time to update the cheesy potatoes recipe. Thankfully the new version turned how better than I could have imagined. This casserole is SO GOOD.
Here is how to make the best baked cheesy potatoes.
Start with the potatoes. You can make the potatoes the traditional way on the stove-top, or you can use the instant pot. I prefer to use the instant pot. It’s the easiest, quickest way to make potatoes. I always use Yukon gold potatoes for an extra creamy mashed potato, but Russet potatoes will work well too. Once the potatoes are cooked, you’ll mash them up with butter, plenty of sharp cheddar cheese, yogurt for creaminess (sour cream also works well), and then thyme, seasonings, and a good amount of black pepper. Nothing very fancy, just delicious. Potatoes are one of those things that should never be messed with too much.
The secret?
The buttery, slightly garlicky, and oh so addicting Ritz cracker crumbs. Honestly? This is my favorite topping of all time. If you have the Half Baked Harvest Super Simple Cookbook, you’ve probably seen the mac and cheese recipe with this same topping. It’s just addictingly good. I love using crushed Ritz in place of bread crumbs every chance I get. They have so much more flavor and texture. I always find the Ritz crumbs to be the secret ingredient that adds that “extra special” touch I’m looking for in my recipes. I toss the crackers with butter, garlic, and then a splash of Worcestershire sauce, which is KEY. It adds a savory, salty element that is perfection. So, do not skip out on the crumbs. They take this casserole form very good to insanely good. Dramatic, but true. PS. this post is not sponsored by Ritz. I just have an unhealthy obsession with Ritz crackers. I guess you could call them my kind of “junk food”. I’m excited to now have this recipe to replace mom’s old school cheesy potatoes. I actually served them early to my brothers this week. They once again fully approved, saying that these baked cheesy potatoes are 100% better than the original recipe. YES. When you win over the brothers, all is good! Hoping you all feel the same! The next question is, what will you be pairing these cheesy potatoes with? Over here, it will probably be my roasted beef tenderloin. I make it every year.
If you make this Cheesy Potato Casserole with Buttery Ritz Crackers be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
