Cheesy Potatoes ~ creamy, cheesy, hash brown potato casserole topped with crushed potato chips and baked to golden perfection. This ultimate side dish can be prepped ahead of time and freezes well too.
Cheesy Potatoes ~ extra creamy and super cheesy ~ are my family’s #1 most requested side dish. They’re easy to make with only a few grocery store ingredients and never disappoint.
The recipe was shared by my sister-in-law Gloria, who makes them better than anyone and has been doing so since the 80’s. Give this kitchen-tested, crowd favorite a try. You won’t regret it.
Gloria has had a few favorite recipes over the years – going way back her Harvey Wallbanger Cake (who remembers the cocktail?) but the most popular has got to be her Cheesy Potatoes. She’s also a woman who celebrates St. Patrick’s Day like few others with her own supply of beads, hats, decorations and as many friends as she can round up.
These potatoes definitely not figure-friendly, so if that’s your goal, this is not your recipe but they’re well worth the splurge. Like Au Gratin Potatoes, they’re ideal for Easter, but Cheesy Potatoes aren’t at all labor intensive and go perfectly with pretty much anything.
What’s in these Cheesy Potatoes?
The ingredients for Gloria’s Cheesy Potatoes is below. I think she puts a little love into every batch too – like everything she does. I suggest you do the same.
- frozen hash browns
- margarine or butter
- canned Cream of Chicken soup
- full fat sour cream
- block of mild cheddar cheese
- salt and pepper to taste
- potato chips
How to make Cheesy Potatoes:
Preheat the oven to 350°.
Thaw the hash browns on the counter, soften the margarine (butter may be used instead) to room temperature then cut it into slices and hand-shred the cheese.
In your largest bowl combine the thawed hash browns, softened and sliced margarine (or butter), can of cream of chicken soup, sour cream, onions and shredded cheese. Season with salt and pepper to taste and blend well then transfer the potatoes to a 9×13 glass baking dish.
Crush the potato chips by hand and scatter them over the top of the cheesy potatoes then bake 60-75 minutes uncovered until hot and golden brown on top.
Can I use packaged pre-shredded cheese?
Yes, you can use pre-shredded cheese but it won’t melt as smoothly as hand-shredded. Manufacturers add preservatives to their shredded cheese to keep it from clumping in the bag. The additives don’t allow it to melt as well.
Besides, freshly grated cheese just tastes better and because you’re grating it on the spot and you’ll find a creamier texture.
Can I make Cheesy Potatoes ahead of time?
Yes! For easier entertaining, up to one day ahead prepare the potatoes, add to the baking dish then cover and store in the refrigerator. Bring the potatoes to room temperature on the counter (15-20 minutes) then uncover and bake according to the directions.
These potatoes also freeze well and any leftovers will reheat with the same delicious flavor.
If you tried this Cheesy Potato recipe or any other on the blog then I’d love to hear from you with a comment or star rating!
- 2 pound bag frozen hash browns (diced potatoes) thawed
- 1 stick softened margarine (or butter) cut in slices
- 1 can cream of chicken soup regular - NOT low sodium/low fat
- 1 pint sour cream full fat
- 1/2 cup onions finely diced
- 8 ounce brick mild cheddar cheese hand-shredded
- salt and pepper to taste
- 1 cup potato chips crushed
- Preheat the oven to 350 degrees. Thaw the hash browns on the counter, soften the margarine (butter may be used instead) to room temperature then cut it into slices and hand-shred the cheese.
- In a large bowl combine the thawed hash browns, softened and sliced margarine (or butter), can of soup, sour cream, diced onions and shredded cheese.
- Season with salt and pepper to taste and blend well then transfer the potatoes to a 9×13 glass baking dish.
- Crush the potato chips by hand and scatter to cover the top. Bake 60-75 minutes (uncovered) or until hot and golden brown on top. Serve right away.