Easy Cheesy Potatoes
User Reviews
5
Easy Cheesy Potatoes
Description
Easy Cheesy Potatoes brings together cooked potatoes and a creamy sauce made from sour cream, melted butter, and condensed soup, seasoned with green onion or onion powder. The dish is topped with shredded cheddar cheese, which becomes golden and bubbly during baking. Potatoes can be peeled and boiled or substituted with thawed country-style hash browns for ease. The baking step creates a browned cheese topping that contrasts the tender potato base, resulting in a warm, comforting casserole.
The texture is creamy and soft inside with a slightly crisp cheese crust on top. The flavor is mild and rich with cheddar cheese and the savory condensed soup enhancing the potatoes. This dish complements meat or vegetable mains or can be served as a filling vegetarian option.
Making ahead is possible; if refrigerated, cover with foil initially during baking and extend the cooking time accordingly. An optional crunchy topping using crushed corn flakes mixed with melted butter can add a contrasting texture. Leftovers can be stored up to 4 days in an airtight container in the refrigerator.
Ingredients
- 3 pounds potato or 30 ounces country style hash browns, thawed
- ¼ cup butter melted
- 1 cup sour cream
- 10.5 ounces cream of chicken soup or cheddar cheese soup, 1 can, condensed
- ¼ cup green onion or 1 teaspoon onion powder, sliced
- 2 cups cheddar cheese divided, shredded
Instructions
- Preheat oven to 375˚F and grease a 9x13 inch baking dish.
- If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.
- Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.
- In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.
- Transfer the warm potato mixture to the prepared baking dish.
- Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.
Notes
- Russet, yellow, or red potatoes all work; peeling is preferred for this recipe.
- If using thawed hash browns, there is no need to pre-cook them before mixing.
- Prepare ahead by assembling and refrigerating; cover with foil during the first part of baking and increase cooking time by 15–20 minutes.
- For extra texture, a topping of crushed corn flakes mixed with melted butter can be added before baking.
- Store leftovers sealed in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348 | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 62mg | 21% |
| Sodium | 488mg | 20% |
| Potassium | 795mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 20.2mg | 22% |
| Calcium | 295mg | 30% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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