Cheesy Potatoes recipe – creamy hash brown potato casserole topped with crushed potato chips and baked to golden perfection. The ultimate prep-ahead side dish – goes with anything!
This cheesy potato casserole recipe – tender potatoes plus extra creamy cheesy goodness with a crispy, crunchy topping- is a family favorite and my kids’ #1 most requested side dish.
This easy recipe was shared by my sister-in-law Gloria, who has been making them for family gatherings and holiday dinners since the 80’s.
It calls for only a few grocery store ingredients and this delicious side dish is the ultimate comfort food.
WHAT I LOVE ABOUT THIS RECIPE:
They’re uber comforting – melty cheesy, creamy potato goodness.
It’s a great side dish that goes with almost anything!
Make ahead – crisp up those crushed potatoes just before eating.
It’s ideal for both special occasions and weeknight family dinners.
Note: You may have heard of this popular dish called party potatoes, funeral potatoes (that name – ugh!) or Amish funeral potatoes. This Cheesy Potatoes recipe is the same thing.
WHAT’S IN CHEESY POTATOES?
I’m certain Gloria adds a little love and Irish luck to every batch she makes. I suggest you do the same:
- frozen hash brown cubes
- margarine or butter
- canned Cream of Chicken soup
- full fat sour cream
- onions
- block of cheddar cheese (mild to sharp – your choice)
- salt and black pepper to taste
- potato chips
HOW TO MAKE CHEESY POTATOES:
Preheat the oven to 350°.
Thaw the hash browns, slice margarine or butter into cubes and bring to room temperature. Hand shred the cheese and dice the onions.
In a large bowl, combine hash browns, softened and sliced margarine (or butter), cream of chicken soup, sour cream, onions and shredded cheese.
Season with salt and pepper to taste and blend well. Transfer the potato mixture to the baking dish.
Crush the potato chips by hand and scatter over the top of the potatoes. Bake 60-75 minutes uncovered until hot, bubbly and golden brown.
CAN I USE 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.
CAN I MAKE CHEESY POTATOES AHEAD OF TIME?
Yes – this is a great make-ahead recipe.
Prep one day ahead (except the crushed potatoes). Cover and refrigerate.
Before baking, uncover and bring the potatoes to room temperature on the counter (15-20 minutes), Add crushed potato chips and bake.
These potatoes also freeze and reheat well.
HOW TO SAFELY STORE LEFTOVERS:
If you have leftovers, cool completely then transfer to an airtight container. Store in the fridge up to 3 days. Reheat in the microwave.
SUBS AND VARIATIONS TO THIS RECIPE:
- Add leftover ham or chicken to the casserole and eat as a main dish.
- Use green onions
- Shredded hash browns can be used instead of cubed.
- Sprinkle in a little garlic powder.
- Use Cream of Mushroom Soup or Cream of Celery Soup instead.
Full details in the printable recipe card below. Enjoy!
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!
Cheesy Potatoes
Ingredients
- 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
Instructions
- 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.