Cheesy Potatoes… aka the best potatoes ever! This potato casserole is so easy to make and always a definite crowd pleaser. One of our all time favorites for holidays and parties!
Cheesy Potatoes! Also known as Funeral Potatoes, Party Potatoes, or Hashbrown Casserole… but no matter what you call them, there’s one thing we can ALL agree on. They’re absolutely delicious!
I can’t even recall the first time I tried them… because this is one of those recipes I grew up on. They were a staple at holiday get togethers and family parties, and to this day my kids beg me to make them for special occasions.
A delicious mix between hash browns and scalloped potatoes, they’re one of those dishes that seem to to pair perfectly with any meal. We love adding them to our brunch menu, but they’re equally delicious alongside sandwiches, salads, or any of your favorite chicken recipes!
what you’ll love about this recipe
Versatile: This recipe is extremely versatile and easy to customize according to your own personal tastes. Check out my Recipe Variations section below!
Easy to make: Made with just 6 ingredients, this recipe couldn’t be easier to throw together. Just grab a mixing bowl, combine all the ingredients, and transfer them to a 9×13 inch pan. It literally doesn’t get easier than that!
Crowd favorite: I’m not even exaggerating when I say this cheesy potato casserole is always the first thing to go at a family gathering. Everyone LOVES cheesy potatoes!
what you’ll need for this recipe
Potatoes – I used 30 ounces of frozen shredded hash browns as the base of this recipe. You can use any type of potatoes, including diced hash browns or Potatoes O’Brien, but I prefer the texture of shredded potatoes.
Sour cream – I added 16 ounces of sour cream to make this potato casserole extra creamy and delicious. I used full fat sour cream, but you can use a reduced fat variety if you prefer.
Cream of chicken soup – Cream of chicken soup adds delicious flavor and richness to this dish. I used my homemade Condensed Cream of Chicken Soup, which is the equivalent of a 10.75 ounce can.
Butter – I used 1 stick plus 2 Tablespoons of butter for maximum buttery flavor… aka deliciousness! I used salted butter, but you can reduce the sodium by using unsalted if you prefer.
Shredded cheese – 8 ounces of shredded cheese make these potatoes worthy of the name “cheesy.” I used Cheddar Jack cheese, but you can use any variety you like!
Salt – I added 1 teaspoon of salt to season the potatoes and bring out all the other flavors. [Looking to add even more flavor? See my suggestions below!]
Corn Flakes – I used 1 1/2 cups of corn flakes, combined with melted butter, as the crunchy topping for this casserole. Feel free to substitute potato chips or crushed Ritz crackers if you prefer.
how to make cheesy potatoes
Combine the ingredients. In a large mixing bowl, combine the thawed hash browns, sour cream, melted stick of butter, cream of chicken soup, shredded cheese, and salt. Gently mix together by hand using a large spoon or spatula.
Transfer to a 9×13 inch pan. Transfer the potato mixture to a 9×13 inch baking pan, spreading it evenly throughout the pan.
Top and bake. Top with a mixture of corn flakes & melted butter, then bake at 350° for 45-60 minutes.
Recipe Variations
- Substitute diced hash browns or potatoes O’Brien for shredded hash browns
- Use any flavor of condensed soup (cream of mushroom, cream of celery, cream of onion)
- Add 8 ounces cream cheese for an even creamier cheesy potato casserole
- Add 1 chopped onion
- Substitute any variety of shredded cheese for the cheddar Jack
- Add diced ham or bacon
- Add additional seasonings according to taste (garlic powder, onion powder, paprika, cayenne)
- Top with crushed potato chips or Ritz crackers instead of corn flakes
- Double the topping for extra crunch
- Top with any of your favorite fresh herbs, such as basil, thyme, or oregano
Make-Ahead & Storage Tips
This recipe is easy to make ahead and even freeze for stress free entertaining.
TO MAKE AHEAD: Make as directed, but do not add the cornflake topping. Cover with foil and refrigerate overnight. To bake, remove from fridge and top with corn flakes and melted butter. Bake, uncovered, at 350° for 60 minutes or until golden brown and heated through.
TO FREEZE: Make as directed, but do not add the cornflake topping. Cover tightly and store in the freezer for up to 3 months. To bake, thaw in the fridge overnight. Add corn flakes and melted butter before baking.
what to serve with cheesy potatoes
Cheesy Potatoes are a brunch time CLASSIC and one of my family’s all time favorites. Round out your brunch menu with these other favorites of ours!
- Crustless Quiche Lorraine
- Candied Bacon
- Fruit Salad
- Lemon Raspberry Coffee Cake
- Honey Mustard Ham & Cheese Sliders
- Cinnamon Roll French Toast Casserole
- Banana Blueberry Muffins
- Pineapple Upside Down Mimosas
Cheesy Potatoes
Ingredients
Casserole
- 30 ounces frozen hash browns thawed
- 16 ounces sour cream
- 1/2 cup 1 stick salted butter, melted
- Homemade Cream of Chicken Soup OR one 10.75 ounce can
- 8 ounces shredded cheddar jack cheese
- 1 teaspoon salt
Topping
- 1 1/2 cups corn flakes
- 2 Tablespoons salted butter melted
Instructions
- Preheat oven to 350° F.
- In a large mixing bowl, combine the hash browns, sour cream, butter, cream of chicken soup, shredded cheese and salt. Gently mix together by hand using a large spoon or spatula.
- Transfer the potato mixture to a 9×13 inch baking pan, spreading it evenly throughout the pan.
- Top with corn flake topping; bake at 350° for 45-60 minutes.
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