This oven baked 5-ingredient cheddar potato bake is the kind of low-effort comfort food that saves busy weeknights. It leans on a can of cheddar cheese soup for rich flavor and creamy texture, then turns simple sliced white potatoes into a bubbling casserole that feels much more special than the short ingredient list suggests. It has that practical, Midwest-style casserole appeal too—budget-friendly, filling, and easy to throw together with pantry staples.
Serve this potato bake with a crisp green salad, roasted broccoli, steamed green beans, or simple glazed carrots to balance the richness. If you want to make it part of a heartier dinner, it pairs really well with rotisserie chicken, baked ham, grilled sausage, or even a couple of fried eggs on top for a cozy breakfast-for-dinner situation.
Oven Baked 5-Ingredient Cheddar Potato Bake
Servings: 6
Ingredients
2 pounds white potatoes, peeled and thinly sliced
1 can (10.5 ounces) cheddar cheese soup
1 cup sour cream
1 1/2 cups shredded cheddar cheese, divided
1 small yellow onion, thinly sliced
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. Peel the potatoes if desired, then slice the white potatoes thinly and slice the onion into thin strips.
3. In a medium bowl, stir together the cheddar cheese soup, sour cream, and 1 cup of the shredded cheddar until smooth and well combined.
4. Layer half of the sliced potatoes and half of the onion in the casserole dish. Spread half of the cheddar mixture over the top. Repeat with the remaining potatoes, onion, and cheddar mixture.
5. Cover the dish tightly with foil and bake for 50 minutes, or until the potatoes are becoming tender.
6. Remove the foil, sprinkle the remaining 1/2 cup shredded cheddar over the top, and bake uncovered for 15 to 20 minutes more, until bubbly and lightly golden.
7. Let the casserole rest for 10 minutes before serving so the layers can set and the sauce thickens slightly.
Variations & Tips
Add protein: Turn this into a more complete one-pan meal by layering in diced ham or cooked shredded chicken between the potato layers. It is a great way to use leftovers and makes the casserole stretch further for hungry weeknights.
Extra flavor: If you have a few more pantry staples around, a little black pepper, garlic powder, or paprika mixed into the sauce gives the bake a deeper flavor without changing the easy method.
Make-ahead tip: Assemble the casserole earlier in the day, cover, and refrigerate it until dinnertime. Let it sit at room temperature for about 20 minutes before baking so the dish cooks more evenly.
Potato tip: Slice the potatoes as evenly as possible so they finish baking at the same time. A mandoline is helpful if you have one, but a sharp knife works just fine for a homemade, weeknight version.
Cheese finish: For a more browned and slightly crisp top, place the casserole under the broiler for 1 to 2 minutes at the very end, watching closely so the cheese does not burn.