Cheesy Potatoes
User Reviews
5
Cheesy Potatoes
Description
Cheesy Potatoes features thawed hash browns or boiled cubed potatoes enveloped in a creamy blend of sour cream, cream of chicken soup, and melted butter. Finely diced onion along with garlic powder, onion powder, salt, and pepper add subtle depth of flavor. Mixing in a portion of shredded cheddar cheese provides richness, while a larger sprinkle on top forms a golden, cheesy crust when baked at 350°F for 40 to 45 minutes. The result is a soft, creamy interior balanced by a slightly crispy, cheesy surface.
This casserole serves well as a side dish during family dinners or holiday meals, pairing nicely with roasted meats and vegetables. Adding chopped parsley on top not only adds a mild herb note but also brightens the presentation.
Using freshly grated cheddar cheese rather than pre-shredded improves melting and texture because pre-shredded cheeses often contain anti-caking agents. For potatoes, frozen diced hash browns are convenient, but fresh potatoes should be boiled first until tender. Yukon Gold or Russet potatoes are recommended for best results.
Ingredients
- 2 lb bag hash brown thawed, or use 2 pounds of cubed boiled potatoes, frozen, cubed
- 6 tablespoons butter melted
- 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1/3 cup onion finely diced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups cheddar cheese divided use, shredded
- cooking spray
- 1 tablespoon parsley optional, chopped
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
- Place the cubed potatoes, butter, cream of chicken soup, sour cream, onion, salt, pepper, garlic powder, onion powder and 1 cup of cheddar cheese in a bowl. Stir to combine.
- Spoon the potato mixture into the prepared pan.
- Sprinkle the remaining 1 1/2 cups of cheese over the potato layer.
- Bake for 40-45 minutes or until top is golden brown. Sprinkle with parsley if desired, then serve.
Notes
- Freshly grate cheddar cheese for a smoother melt and better texture.
- Frozen hash browns offer convenience, but boil fresh diced potatoes until tender if preferred.
- Yukon Gold or Russet potatoes work best if using fresh instead of frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 99mg | 33% |
| Sodium | 646mg | 27% |
| Potassium | 143mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 328mg | 33% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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