My Mom’s Cheesy Potatoes
User Reviews
5
My Mom’s Cheesy Potatoes
Description
This recipe starts with frozen diced potatoes thawed and drained, combined with melted butter, sour cream, and canned cream of chicken soup. The mixture is seasoned and folded together to coat the potatoes thoroughly. Spread in a baking dish and topped with freshly grated sharp cheddar cheese, it bakes covered or uncovered depending on timing. The final touch is a crunchy layer of crushed kettle-cooked potato chips added before baking, which creates a crisp topping contrasting the creamy interior.
The baking process at 350°F for about an hour melts the cheese and crisps the potatoes sufficiently while combining the creamy and savory flavors. The dish can be prepared ahead and refrigerated before baking, offering convenience for meal planning.
My Mom’s Cheesy Potatoes serve well as a side dish suitable for gatherings or family dinners, pairing nicely with roasted meats or simple salads.
Ingredients
- 2 pounds potato like Ore Ida, thawed, frozen, diced
- 8 tablespoons butter salted
- 16 ounces sour cream
- 1 (10.5 oz) cream of chicken soup canned
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon parsley dried
- 8 ounces cheddar cheese freshly grated, sharp
- 2 cups potato chips I like to use kettle cooked chips, crushed
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. To thaw the potatoes, I just stick the bags in the fridge overnight. Be sure to drain any liquid from thawing.
- Melt the butter in a large bowl - you can do this in the microwave or on the stovetop. Let it cool slightly.
- Whisk the sour cream and the soup into the melted butter until combined. Add a big pinch of salt and pepper. You can also add a sprinkle of dried parsley if you wish.
- Fold in the thawed potatoes. Fold and stir until the potatoes are completely incorporated and evenly distributed.
- Spread the mixture in the baking dish. Top with the grated cheddar. At this point, you can stick the dish (covered) in the fridge until you’re ready to bake, or you can bake right away.
- If baking right away, sprinkle the top with the crushed potato chips.
- Bake for 60 minutes. Let stand for 10 to 15 minutes before serving. Scoop to serve!
- This freezes great! Once you spread the mixture in the baking dish, seal it tightly with plastic wrap and foil, then freeze. To bake, let it thaw completely, then top with the cheddar and potato chips.
- Leftovers of this are also delicious - maybe even better than when it’s freshly made!
User Reviews
Overall Rating
5
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