Easy Cheesy Potatoes Recipe
Easy cheesy potatoes are a classic recipe made with diced potatoes in a creamy cheese sauce. Topped with a buttery cornflake topping it's a simple and comforting side dish!
Servings: 16
Ingredients
- 1 (30-ounce) bag diced or shredded hash browns , thawed
- 1 (16-ounce) container sour cream
- 1 (10.5-ounce) can cream of chicken soup (or celery or mushroom)
- ¼ cup melted butter
- 1 bunch green onions (or 1/2 teaspoon onion powder)
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups shredded cheddar cheese , plus more if desired
Topping
- 1-2 cups crushed cornflakes (or ritz crackers or panko crumbs)
- ¼ cup melted butter
Instructions
- Prep. Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Make sure your potatoes are mostly thawed and drain any excess water.
- Combine ingredients. In a medium bowl, stir together 30 ounce hash brown potatoes, 16 ounce sour cream, 1 can cream of chicken, 1 bunch green onions (or 1/2 teaspoon onion powder), 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup butter, and 1 1/2 cups shredded cheese until combined. Spread into the baking dish. Top with extra cheese, if desired.
- Bake. Spread 1-2 cups crushed cornflakes over the top. Drizzle with 1/4 cup butter. Bake 30 to 40 minutes, or until golden brown and bubbling hot. If using cubed potatoes instead of shredded hash browns, bake 40 minutes.
- Serve. Let rest 5 minutes before serving. Enjoy while warm!
Notes
Lighten the dish: Omit the cream of chicken soup, crushed cornflakes and extra butter on top. Also, use light sour cream and less cheese.
Make-ahead: Prepare in a baking dish as directed, but leave off the cornflake topping. Then cover and refrigerate for 1 to 2 days. When you're ready to bake, let the dish sit at room temperature while the oven preheats. Then sprinkle the cornflake topping over the potatoes and bake as directed.
Freezing: Prepare the dish according to instructions (don't add the cornflake topping). Pour it into a baking dish or a disposable pan for easier clean up. Cover the pan tightly, then store in the freezer for up to 2 months.
When ready to enjoy, let thaw in the fridge overnight. Add the topping just before baking, then bake as directed (it may need to bake a few minutes longer since it was frozen, so just keep an eye on it).
Nutrition
Calories: 264kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 519mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 5mg
