Easy Cheesy Potatoes
Easy Cheesy Potatoes are a classic side dish made with creamy cheese sauce and topped with buttery cornflake, perfect for any occasion.
Equipment
- Oven
- baking dish
- Medium bowl
Ingredients
Potatoes
- 30 ounce diced or shredded hash browns thawed
- 16 ounce sour cream
- 10.5 ounce cream of chicken soup or celery or mushroom
- 0.25 cup melted butter
- 1 bunch green onions or ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- 0.5 teaspoon ground black pepper
- 1.5 cup shredded cheddar cheese plus more if desired
Topping
- 1-2 cups crushed cornflakes or ritz crackers or panko crumbs
- 0.25 cup melted butter
Instructions
Preparation
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Make sure your potatoes are mostly thawed and drain any excess water.
- In a medium bowl, stir together the hash brown potatoes, sour cream, cream of chicken soup, green onions (or onion powder), salt, pepper, melted butter, and cheddar cheese until combined. Spread into the baking dish. Top with extra cheese, if desired.
- Spread crushed cornflakes over the top and drizzle with melted butter. Bake for 30 to 40 minutes until golden brown and bubbling hot.
- Let rest for 5 minutes before serving. Enjoy while warm!
Notes
Omit cream of chicken soup, crushed cornflakes, and extra butter for a lighter dish. Can be prepared ahead without cornflake topping and refrigerated for 1-2 days. Freeze without topping for up to 2 months, thaw overnight before baking.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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