These cheesy potatoes are diced potatoes tossed in a creamy blend of sour cream, butter and cheese, then baked to golden brown perfection. A quick and easy casserole that's perfect for feeding a crowd and pairs perfectly with chicken, pork and beef.
2lb bagfrozen cubed hash brownsthawed, or use 2 pounds of cubed boiled potatoes
6tablespoonsbuttermelted
10 1/2ounce cancream of chicken soup
2cupssour cream
1/3cuponionfinely diced
3/4teaspoonsalt
1/2teaspoonpepper
1/2teaspoongarlic powder
1/2teaspoononion powder
2 1/2cupsshredded cheddar cheesedivided use
cooking spray
1tablespoonchopped parsleyoptional
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.
Video
Notes
I highly recommend using freshly grated cheese for your casserole. The pre-shredded bags of cheese at the grocery store often contain preservatives and anti caking agents and do not melt smoothly.
The easiest way to make this dish is with a bag of frozen diced hash browns. If you prefer, you can use fresh diced potatoes, just be sure to boil them until tender before use. If you’re using fresh potatoes, I recommend using Yukon Gold or Russet varieties.