Cheesy Potatoes

4.58 from 391 votes

This Cheesy Potatoes Recipe includes diced hash brown potatoes with cheddar cheese, sour cream, and a buttery cornflake topping. An easy oven-baked side dish for holidays and potlucks.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: cheesy potatoes, cheesy potatoes casserole

Servings:

Calories: 267kcal

Author: Kasey Schwartz

Equipment

9x13 baking dish
Large mixing bowl for the potato mixture
Small mixing bowl for cornflake topping
Mixing spoon or spatula
instant read thermomater to check the center reaches 165°F

Ingredients

2 lb bag frozen diced hash brown potatoes I use Ore-Ida
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup unsalted butter 1 stick, melted, for the filling
2 cups grated cheddar cheese
salt & pepper to taste

Topping

1/2 cup butter 1 stick, melted
2 cups corn flakes crushed

Instructions

Preheat the oven to 375°F. Grease a 9×13-inch baking dish. In a large bowl, stir together the diced hash browns, condensed soup, sour cream, cheddar cheese, 1 stick of melted butter, and salt and pepper.
2 lb bag frozen diced hash brown potatoes , 1 (10.5 ounce) can cream of chicken soup, 1 cup sour cream, 1/2 cup unsalted butter , 2 cups grated cheddar cheese, salt & pepper to taste
Spread the potato mixture evenly in the prepared baking dish.
In a separate bowl, toss the cornflakes with the remaining 1 stick of melted butter.
1/2 cup butter
Sprinkle the buttered cornflakes evenly over the potato mixture.
2 cups corn flakes
Bake uncovered for approximately 35–45 minutes, until the potatoes are tender and the casserole is hot and bubbly throughout. The center should reach 165°F. If the topping browns before the center is ready, loosely tent with foil and continue baking. Allow additional time as needed, especially when starting with frozen potatoes.

Video

Notes

Potatoes: I usually bake this straight from frozen. When I’m short on time, I thaw the potatoes in the microwave first and assemble and bake right away. Two sticks of butter go into this recipe: one in the filling and one in the cornflake topping.

Make ahead and freezing: I make this the day I serve it. If you want to get ahead, refrigerate the filling without the topping for up to 24 hours, then add the buttered cornflakes just before baking. I haven’t frozen it myself; if you try it, freeze the unbaked filling without topping for up to 2 months, thaw in the refrigerator, add fresh topping, and bake until the center reaches 165°F. Expect the potatoes to be a little softer after freezing.

Leftovers: Refrigerate in covered containers and use within 3 days. Reheat until hot through (165°F).

Nutrition