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Cheesy Potato Casserole with Buttery Ritz Crackers…the only side dish recipe you really need. Think classic cheesy potato casserole that we all know and love, but made without the canned soup and topped with addicting Ritz cracker “crumbs”. These potatoes are creamy, cheesy, and perfectly seasoned. The Ritz cracker topping is a touch buttery, perfectly garlicky, herby, and a little salty too. When baked together the potatoes and topping create the perfect balance and make for the BEST cheesy potato casserole. Make these ahead of time for an easy holiday side that everyone will love.
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!
Ingredients
- 3 pounds Yukon gold potatoes, peeled and quartered
- 10 tablespoons (1 stick + 2 tablespoons) salted butter, at room temperature
- 3-4 cups shredded sharp cheddar cheese
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup whole milk or heavy cream
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon each garlic and onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 1/2 cups crushed Ritz crackers, (about 1 sleeve)
- 1 clove garlic, grated
- 2 teaspoons Worcestershire sauce
Instructions
- 1. Preheat the oven to 375 degrees F. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding 6 tablespoons butter, 3 cups cheddar cheese, yogurt, cream, thyme, garlic powder, onion powder, paprika, and cayenne. Season to taste with salt and pepper. Spoon the potato mixture into a 9x13 inch baking dish. Top with the the remaining 1/2 cup to 1 cup cheddar cheese.3. In a medium bowl, mix together the cracker crumbs, garlic, Worcestershire sauce, and 4 tablespoons butter. Sprinkle the crackers evenly over the potatoes.4. Cover the dish with foil. Transfer to the oven and bake for 30-35 minutes, remove the foil and continue baking another 15 minutes, until the crackers are golden. Serve warm topped with fresh thyme and flaky sea salt.
Instant Pot
- 1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.2. Finish as directed above from step 2 on.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
We don’t really do this type of casserole in France, so I made it like a “gratin dauphinois” or maybe scalloped potatoes, I don’t know what it is called, I sliced the potatoes thinluy engouh, precooked them and layered everything more or less like in your recipe (butter, potatoes, cheddar and yogut mixed with everything), and it was a success! And that Ritz crackers topping: totally unexpected, totally addictive!!! Will do again!
Hi! Thank you for trying this! I am so glad it turned out so well for you! xTieghan
I’ve been SEARCHING for a good variation on the normal “hash brown casserole” – so THANK YOU. One question, I really need this to be easy (opening a hiker hostel, and will be making this probably every morning!) – can I use frozen hash browns instead? Please??? Gonna try this soon. THANKS! — Jen
Hi Jen! I am sure frozen hash brown will work nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious and decadent potatoes. Made for our New Years Eve family feast. The only change I made was to use veggie Worcestershire so we could all eat them. Thanks for a great recipe!
Thank you Vivian! I am so glad this turned out so well for you! xTieghan
I am making this tonight for tomorrow, New Year’s Day. My husband & I are snowed in and I just realized I’m out of powdered onion. I have fresh green onions & I plan to chop them finely and mix into the still hot mashed potatoes. I’m hoping this will provide an adequate substitute and not provoke a, “What’s that green stuff!” from my grandchildren.
That sounds amazing! I hope you all love this recipe Carol! xTieghan
Happy New Year Tieghan and thank you for all the wonderful recipes this past year, this one included. I made this for Christmas dinner. I know I shouldn’t try a new recipe for the first time on a special occasion like Christmas, but I thought, what the hec, its Tieghans recipe, it’ll be fine, and it was. It was delicious the first time around, and just as good as left overs. Again, Happy New Year!
Happy New Year Cindy! I am so glad you have been loving my blog and recipes! I hope you continue to! xTieghan
Ok, so, my ritz cracker loving twin Tieghan❤️, I have a totally embarrassing question to ask- I too have an unhealthy obsession with ritz crackers and being that I hadn’t had any in forever, I totally ate the top off of the casserole!! My question is, can I make more topping and bake again or reheat again? Yes, currently staring at an 8×13 of mostly the potato bottom over here with maybe a tablespoon of topping left atop the entire casserole. I’m so ashamed!!??
HI Gia! Haha! Love this comment! YES, of course you can make more of the topping and bake again. That will be insanely delicious! Please let me know if you have any other questions. I so glad you love this recipe! Thank you and Happy New Year! xTieghan
The BEST potato casserol I’ve ever had! Bravo!
Yes!! Thank you! xTieghan
We had this for Christmas dinner. My family loved it!
Thank you so much! I hope you had a wonderful Christmas! xTieghan
Tried this recipe today. Was not bad but needed something to give it more umph.
Tried this recipe today. Was not bad but needed something to give it more umph. Out of ten i give it a six
Thank you June! Please let me know if there are any questions I could help you with! xTieghan
Made these for Christmas lunch and the flavor is really good with the ritz crackers. The potatoes are really thick though so next time I’ll add more butter and milk to loosen it up. I’m also going to double the ritz cracker topping so there’s more to enjoy!
Thank you so much! I am so glad this turned out well for you Tiara! Merry Christmas! xTieghan
So so good!! I made this for Christmas Eve dinner and everyone loved it. The garlicky Ritz topping was the best part and next time i will double the garlic. Thanks for the great recipe!
Thank you Monica! I am so glad this turned out so well for you! Merry Christmas! xTieghan
Made these wonderful potatoes for our Christmas Eve dinner last night. Big Hit! Merry Christmas, Tieghan!
That is so amazing to hear! I am really glad these turned out so well for you, Sheran! Merry Christmas! xTieghan
I want to make this with your beef tenderloin, but the beef goes in at 475 and I only have one oven! Can I put the potatoes in at 475 for less time?
HI! Instead of baking together, I would recommend baking the potatoes before the beef, covering them with foil to keep warm while the beef roast, then just gently warming the potatoes back up in the oven while the beef rest. That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Recipe looks amazing. Do I melt butter for the ritz cracker topping? Or crumble it? I will make fur Christmas.
Thank you.
HI! I use room temp butter and just mix it with the crackers. You could also melt the butter if that is easier for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan