Description
My Mom’s Cheesy Potatoes is a comforting casserole recipe featuring thawed diced potatoes mixed with butter, sour cream, cream of chicken soup, and sharp cheddar cheese, topped with crunchy crushed potato chips. Perfect as a hearty side dish for family dinners or holiday meals, this recipe is easy to prepare ahead and freezer-friendly.
Ingredients
Scale
Potatoes and Dairy
- 2 pounds frozen diced potatoes, thawed
- 8 tablespoons salted butter
- 16 ounces sour cream
- 8 ounces sharp cheddar cheese, freshly grated
Other Ingredients
- 1 (10.5 oz) can cream of chicken soup
- Kosher salt and pepper, to taste
- 1 teaspoon dried parsley
- 2 cups crushed potato chips (preferably kettle cooked)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F and spray a 9×13 baking dish with nonstick spray. Thaw the frozen diced potatoes by placing them in the fridge overnight and drain any excess liquid before using.
- Melt Butter: Melt the butter in a large bowl using a microwave or stovetop. Allow it to cool slightly before proceeding.
- Combine Ingredients: Whisk together the sour cream and cream of chicken soup into the melted butter until smooth. Season with a generous pinch of kosher salt and freshly ground pepper. Add dried parsley if you like for extra flavor.
- Mix Potatoes: Fold the thawed diced potatoes into the butter and sour cream mixture. Stir gently until all potatoes are evenly coated with the mixture.
- Assemble Casserole: Spread the potato mixture evenly in the prepared baking dish. You can cover and refrigerate it at this stage if not baking immediately.
- Add Toppings: If baking right away, sprinkle the freshly grated sharp cheddar cheese evenly over the potatoes, then top with crushed potato chips for a crunchy crust.
- Bake: Place the casserole in the oven and bake uncovered for 60 minutes until hot, bubbly, and golden on top.
- Rest and Serve: Remove from the oven and let the cheesy potatoes stand for 10 to 15 minutes before scooping to serve. This resting time helps the dish to set.
- Freezing Option: To freeze, spread the potato mixture in the baking dish, then tightly seal with plastic wrap and foil. Freeze until ready to use. When baking from frozen, thaw completely before topping with cheese and chips, then bake as directed.
Notes
- Make sure to fully thaw and drain the frozen potatoes to prevent excess moisture making the casserole watery.
- You can customize the topping by using different flavors of potato chips or adding extra cheese.
- This dish keeps well as leftovers and tastes even better the next day.
- For a vegetarian version, substitute the cream of chicken soup with a vegetarian cream soup alternative.
- If you prefer a crispier top, broil for a few minutes after baking, keeping a close watch to prevent burning.
Nutrition
- Serving Size: 1 slice (1/12th of casserole)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg
