Cheesy Potato Side
A creamy, cheesy potato dish that's perfect for any occasion, whether it's a family gathering or a weeknight dinner.
Ingredients
Main ingredients
- 6 cups shredded hash brown potatoes (or 5 large russet potatoes, peeled and diced)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup (10.5 oz)
- 1/2 cup melted butter
- 1 small onion, finely chopped
- Salt and black pepper to taste
Topping (optional)
- 1 cup cornflakes or crushed crackers optional topping
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, salt, pepper, and chopped onion.
- Stir in shredded cheddar cheese.
- Gently fold in potatoes until evenly coated.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle optional topping of cornflakes or crackers over the top.
Cooking
- Bake uncovered for 45 to 50 minutes, until golden and bubbly.
- Let sit for 5 minutes before serving.
Notes
To store leftovers, cover with plastic wrap or transfer to an airtight container and refrigerate for up to three days. Reheat in the microwave or oven. For longer storage, freeze portions and thaw overnight before reheating. For added flavor, consider using seasoned hash browns or adding garlic powder. You may substitute the cheese for a blend, like Monterey Jack or Pepper Jack, for different flavors.