I first tasted this casserole at a church potluck years ago, tucked between a green bean casserole and a plate of deviled eggs. I took one bite and had to find the person who made it. The name “Million Dollar Potato Casserole” sounded like a tall promise, but it delivered—creamy, cheesy, with a crispy, golden top that crackled under my fork. When I finally recreated it in my own kitchen, the smell of baking potatoes, sharp cheddar, and savory soup filled the air with the most comforting aroma imaginable. It was the taste of home, of celebration, of pure, uncomplicated joy in a 9×13 dish. It’s been my secret weapon for every holiday and family dinner since.
Why You’ll Love This Recipe
You are going to love this recipe because it’s the ultimate side dish that feels like a main event. It’s deceptively simple, relying on humble ingredients to create something truly extraordinary. Imagine tender chunks of potato swathed in a rich, creamy sauce, layered with gooey cheese, and crowned with a buttery, crunchy topping that bakes into pure gold. It’s the dish that disappears first from the table, the one that earns you recipe requests, and the cozy, satisfying comfort food you’ll crave on a cold night. It’s foolproof, crowd-pleasing, and worth every bit of its million-dollar name.
Ingredients
- 2 lb russet potatoes, peeled and diced into 1/2-inch cubes
- 1 (10.5 oz) can cream of chicken soup (condensed)
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper, to taste
- 2 cups cornflakes, lightly crushed (or 1 1/2 cups panko breadcrumbs)
Let’s talk ingredients, because a few choices here are crucial. For the potatoes, use starchy russets. They hold their shape while becoming perfectly tender and help thicken the sauce. The cream of chicken soup is the flavor backbone—don’t substitute with a “healthy” version; the full-fat condenses soup gives the rich, savory depth we want. For the cheese, shred your own from a block. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. And for the topping, trust me on the cornflakes. I’ve tried just breadcrumbs, but cornflakes bake up into an impossibly crispy, light, and golden crown that makes this casserole iconic.
Equipment Needed
- 9×13 inch baking dish
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Measuring cups and spoons
- Aluminum foil
The equipment is straightforward, but the baking dish is key. A glass or ceramic 9×13 dish is perfect for even heating and a beautiful presentation. You’ll need a good-sized pot for boiling the potatoes—don’t crowd them, or they’ll cook unevenly. A large mixing bowl is essential for gently combining the tender potatoes with the creamy sauce without turning them to mush. And while you can mix the topping in a bowl, I often do it right in the cereal bag for less cleanup! Having foil on hand is a must for the first part of baking to prevent the topping from burning before the potatoes are tender.
Step-by-Step Instructions
We start with the potatoes. I place my diced potatoes in a large pot, cover them with cold, well-salted water, and bring it to a boil. I cook them for about 10-12 minutes, just until they are fork-tender but not falling apart. This is a critical step—you want them soft enough to eat but firm enough to hold their shape in the casserole. I drain them thoroughly in a colander and let them steam dry for a minute. While they drain, I preheat my oven to 350°F (175°C) and grease my 9×13 baking dish with a little of the melted butter.
Now, for the creamy, dreamy sauce. In my large mixing bowl, I combine the can of cream of chicken soup (do not dilute it), the sour cream, half of the melted butter (that’s 1/4 cup), the shredded cheddar, Parmesan, garlic powder, onion powder, and a good pinch of salt and pepper. I whisk it all together until it’s smooth, thick, and incredibly inviting. The smell is already fantastic—tangy, cheesy, and savory. Then, with a gentle hand, I fold in the warm, drained potatoes. I use a spatula and lift from the bottom, coating every cube evenly without crushing them. The warmth of the potatoes helps the sauce cling beautifully.(See the next page below to continue…)