I perfected a Cheesy Potatoes Recipe made from simple pantry ingredients with an unexpected twist you won’t want to miss.

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I grew up sneaking bites of a Hash Brown Cheesy Potato Casserole and honestly I still get a little thrill when that cheesy top starts bubbling. This Cheesy Potatoes Recipe feels like a shared secret at every potluck, the kind that gets asked for twice before dinner is even over.

I used frozen shredded hash brown potatoes and plenty of shredded sharp cheddar cheese so it hits that creamy, slightly salty spot. I wont pretend it is fancy, but it always disappears fast and people ask whats in it like its some magic trick.

You might wanna try it at your next get together.

Ingredients

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Frozen shredded potatoes: starchy carbs, filling comfort food, little fiber but great texture.
Sharp cheddar: it’s rich in protein and calcium, adds salty cheesy tang, melts beautifully.
Cream of chicken soup: makes dish creamy, adds savory umami, higher in sodium.
Sour cream: tangy creamy kick, and adds richness and slight acidity, brings balance.
Butter: pure fat that makes everything silky and golden, not heart healthy.
Yellow onion: sweet and savory when cooked, adds mild bite and aromatic depth.
Cornflakes or panko topping: crunchy contrast, mostly carbs, gives satisfying crisp crust.
Chives or green onions: fresh oniony pop, low calories, brightens flavors at the end.

Ingredient Quantities

1 (30 oz) bag frozen shredded hash brown potatoes, thawed and drained

2 cups shredded sharp cheddar cheese, divided (about 8 oz)

1 (10.5 oz) can condensed cream of chicken soup

1 cup sour cream

1/2 cup unsalted butter, melted (1 stick)

1 small yellow onion, finely chopped

1 tsp garlic powder

3/4 tsp kosher salt

1/2 tsp ground black pepper

1 cup crushed cornflakes or panko breadcrumbs for topping

2 tbsp melted butter, to toss with the topping

2 tbsp chopped fresh chives or green onions, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with a little butter or nonstick spray.

2. Put the thawed hash browns in a clean kitchen towel or cheesecloth and squeeze out as much water as you can, then pat them dry with paper towels; too much moisture makes the casserole watery.

3. In a large bowl stir together the cream of chicken soup, sour cream, 1/2 cup melted butter, the finely chopped yellow onion, garlic powder, kosher salt and black pepper until smooth, taste and tweak the seasoning if you want.

4. Fold the drained hash browns into the sauce, then stir in about 1 1/2 cups of the shredded sharp cheddar cheese until evenly coated, it’s okay if it’s a little lumpy.

5. Spread the potato mixture into the prepared baking dish, pressing it down so it’s even, sprinkle the remaining 1/2 cup cheddar over the top.

6. Make the crunchy topping by tossing the crushed cornflakes or panko with the 2 tablespoons melted butter until everything is coated, then sprinkle that over the cheese layer.

7. Cover loosely with foil and bake for 30 minutes, then remove the foil and bake another 10 to 15 minutes until it’s bubbly and the topping is golden brown; if the topping is browning too fast tent with foil.

8. Let the casserole rest for 8 to 10 minutes so it sets up, then sprinkle with the optional chopped chives or green onions and serve warm.

9. Tips: if you want more onion flavor, sauté the chopped onion in a tablespoon of butter first, and for extra richness you can fold in an egg or two, but it’s fine without.

10. Make ahead idea: assemble and cover, refrigerate overnight, then add a few extra minutes to the covered baking time when you bake.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Rubber spatula or wooden spoon for stirring
5. Clean kitchen towel or cheesecloth plus paper towels for squeezing and drying the hash browns
6. Sharp knife and cutting board for the onion
7. Can opener and a fork or small whisk to smooth the soup and sour cream mix
8. Oven mitts and aluminum foil (foil for covering while baking)

FAQ

Q: Can I make this ahead or freeze it? A: Yes. You can assemble up to 24 hours ahead and refrigerate, or assemble unbaked, wrap tight and freeze up to 3 months. Thaw overnight in the fridge then bake an extra 15-20 minutes until bubbly. If you freeze a fully baked dish the topping may go soft, so add fresh crushed cornflakes or panko before reheating.

Q: How do I keep the potatoes from getting soggy? A: Thaw completely and squeeze out as much water as you can in a clean kitchen towel or lots of paper towels, dont skip that. Also bake uncovered for the last 10-15 minutes so moisture can escape and the edges get golden.

Q: Can I swap the cheese or make it lighter? A: Sure. Swap cheddar for Monterey Jack, Colby, or a mix. To cut calories use reduced fat cheese and plain Greek yogurt or light sour cream, but the dish wont be quite as rich and creamy.

Q: Is there a vegetarian option? A: Yes, use a can of cream of mushroom or cream of celery soup, or make a quick white sauce with butter, flour and milk. Check labels though, some canned soups have chicken broth.

Q: What pan size and bake time should I use? A: A 9×13 inch baking dish works best. Bake at 350°F for about 45-55 minutes until bubbly and the topping is golden. If you want less browning at first, cover with foil for 30 minutes then uncover.

Q: How do I get a really crispy topping? A: Toss the crushed cornflakes or panko with the 2 tbsp melted butter and a pinch of salt, press on top in the last 12-15 minutes of baking. For extra crunch you can broil 1-2 minutes but watch close, it burns fast.

Easy Cheesy Potatoes Recipe Substitutions and Variations

Frozen shredded hash browns
- Fresh potatoes: about 1.5 to 2 lb (700 to 900 g) russets, grated and very well squeezed, use 1:1 by weight, cook time may change.
- Frozen diced or cubed potatoes: thaw and roughly chop so texture is similar to shredded, works if you prefer chunkier bites.
Condensed cream of chicken soup
- Condensed cream of mushroom or celery, 1:1 swap, same thickness and salt.
- Quick homemade substitute: 1 cup milk, 2 tbsp butter, 2 tbsp flour, 1/2 cup chicken broth, whisk over heat until thick, season to taste.
Sour cream
- Plain Greek yogurt (full fat) 1:1, same tang and creaminess but a bit thicker.
- Crème fraîche or plain full fat yogurt, similar taste just a little milder.
Shredded sharp cheddar cheese
- Monterey Jack or Colby Jack, 1:1 for a milder, extra-melty dish.
- Mix 1 1/2 cups milder cheese plus 1/2 cup grated Parmesan or Asiago if you want a sharper bite.

Pro Tips

1) Get those potatoes as dry as you can, then spread them on a wire rack in the fridge for 20 to 30 minutes so any last bit of moisture evaporates; the drier they are the crispier the edges will be.
2) Grate your cheddar from a block instead of using pre-shredded, it melts way smoother and gives a silkier texture, plus freezing the block for 10 min makes grating easier.
3) Toast the cornflakes or panko in a skillet with the 2 tbsp butter until golden, then toss in a pinch of smoked paprika or a tablespoon of grated Parmesan for extra flavor and crunch.
4) Bake on the middle rack, and if you want an extra-crispy top hit it under the broiler for 1 to 2 minutes but watch it the whole time or it’ll go from perfect to burnt fast.
5) Let the casserole rest until it really firms up before you cut it, use a sharp straight-edged knife or an offset spatula for clean squares, and reheat leftovers in the oven to keep the topping crisp.

Easy Cheesy Potatoes Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

I perfected a Cheesy Potatoes Recipe made from simple pantry ingredients with an unexpected twist you won't want to miss.

Servings

servings

Calories

448

kcal

Equipment: 1. 9×13 inch baking dish (greased)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Rubber spatula or wooden spoon for stirring
5. Clean kitchen towel or cheesecloth plus paper towels for squeezing and drying the hash browns
6. Sharp knife and cutting board for the onion
7. Can opener and a fork or small whisk to smooth the soup and sour cream mix
8. Oven mitts and aluminum foil (foil for covering while baking)

Ingredients

1 (30 oz) bag frozen shredded hash brown potatoes, thawed and drained
2 cups shredded sharp cheddar cheese, divided (about 8 oz)
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter, melted (1 stick)
1 small yellow onion, finely chopped
1 tsp garlic powder
3/4 tsp kosher salt
1/2 tsp ground black pepper
1 cup crushed cornflakes or panko breadcrumbs for topping
2 tbsp melted butter, to toss with the topping
2 tbsp chopped fresh chives or green onions, optional

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish with a little butter or nonstick spray.
Put the thawed hash browns in a clean kitchen towel or cheesecloth and squeeze out as much water as you can, then pat them dry with paper towels; too much moisture makes the casserole watery.
In a large bowl stir together the cream of chicken soup, sour cream, 1/2 cup melted butter, the finely chopped yellow onion, garlic powder, kosher salt and black pepper until smooth, taste and tweak the seasoning if you want.
Fold the drained hash browns into the sauce, then stir in about 1 1/2 cups of the shredded sharp cheddar cheese until evenly coated, it's okay if it's a little lumpy.
Spread the potato mixture into the prepared baking dish, pressing it down so it's even, sprinkle the remaining 1/2 cup cheddar over the top.
Make the crunchy topping by tossing the crushed cornflakes or panko with the 2 tablespoons melted butter until everything is coated, then sprinkle that over the cheese layer.
Cover loosely with foil and bake for 30 minutes, then remove the foil and bake another 10 to 15 minutes until it's bubbly and the topping is golden brown; if the topping is browning too fast tent with foil.
Let the casserole rest for 8 to 10 minutes so it sets up, then sprinkle with the optional chopped chives or green onions and serve warm.
Tips: if you want more onion flavor, sauté the chopped onion in a tablespoon of butter first, and for extra richness you can fold in an egg or two, but it's fine without.
Make ahead idea: assemble and cover, refrigerate overnight, then add a few extra minutes to the covered baking time when you bake.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.