Cheesy Potatoes Recipe
Cheesy potatoes, also known as funeral potatoes or cheesy hash browns, are a beloved comfort food that graces tables across the country. This hearty dish combines tender potatoes with a rich cheese sauce, creating a casserole that’s both indulgent and satisfying.
Equipment
- Large pot for boiling potatoes
- Mixing bowls
- Casserole dish
Ingredients
- 1 (30-ounce) bag of hash browns (diced or shredded, thawed)
- 1 (16-ounce) container of sour cream
- 1 (10.5-ounce) can of cream of chicken soup (or celery or mushroom)
- ½ cup melted butter
- 1 bunch of green onions (or ½ teaspoon onion powder)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups shredded cheddar cheese (plus more if desired)
- 2 cups crushed cornflakes (or Ritz crackers or panko crumbs)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Potatoes: Boil the diced potatoes until tender. Drain and set aside.
- Make the Cheese Sauce:In a large bowl, mix together the sour cream, cream of chicken soup, melted butter, green onions (or onion powder), salt, and pepper. Add the shredded cheddar cheese to the mixture and stir until well combined.
- Combine Everything:Gently fold the cooked potatoes into the cheese sauce until evenly coated.Transfer the mixture to a greased casserole dish.
- Top with Crunchy Topping:Sprinkle the crushed cornflakes (or your preferred topping) over the cheesy potatoes.
- Bake:Bake uncovered for approximately 40 minutes or until bubbly and golden brown.
- Serve:Let the casserole rest for a few minutes before serving.