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My Mom’s Cheesy Potatoes Recipe

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5 from 18 reviews

A comforting and cheesy casserole featuring tender diced potatoes, creamy sour cream and soup mixture, topped with sharp cheddar cheese and crunchy crushed potato chips for a delightful texture contrast. Perfect for family gatherings or holiday meals.

Ingredients

Units Scale

Main Ingredients

  • 2 pounds frozen diced potatoes, thawed
  • 8 tablespoons salted butter
  • 16 ounces sour cream
  • 1 (10.5 oz) can cream of chicken soup
  • Kosher salt and pepper to taste
  • 1 teaspoon dried parsley
  • 8 ounces sharp cheddar cheese, freshly grated
  • 2 cups crushed potato chips (preferably kettle cooked)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with nonstick spray to prevent sticking.
  2. Thaw Potatoes: Ensure the frozen diced potatoes are thawed overnight in the refrigerator and drain any excess liquid before use.
  3. Melt Butter: Melt the salted butter in a large bowl either in the microwave or on the stovetop, then allow it to cool slightly to avoid curdling the dairy in the next step.
  4. Mix Creamy Base: Whisk together the sour cream and cream of chicken soup into the melted butter until the mixture is smooth. Season with a big pinch of kosher salt, pepper, and a sprinkle of dried parsley for added flavor.
  5. Combine Potatoes and Sauce: Fold the thawed potatoes into the sour cream and soup mixture, stirring gently until the potatoes are evenly coated and distributed.
  6. Assemble in Baking Dish: Spread the potato mixture evenly into the prepared baking dish. You can refrigerate the dish covered if baking later.
  7. Add Toppings: Before baking, sprinkle the grated sharp cheddar cheese over the top evenly. Then, add a layer of crushed potato chips to add a crunchy crust after baking.
  8. Bake: Bake uncovered for 60 minutes until the cheese is melted, bubbly, and the chips are golden and crispy.
  9. Rest Before Serving: Allow the casserole to stand for 10 to 15 minutes after removing from the oven to set and cool slightly.
  10. Serve: Scoop portions and serve warm as a comforting side or main dish.
  11. Storage and Freezing: To freeze, cover the assembled mixture (before cheese and chips) tightly with plastic wrap and foil. When ready to bake, thaw completely, then add cheese and chips before baking as directed.

Notes

  • For a vegetarian version, substitute the cream of chicken soup with a cream of mushroom or vegetable soup.
  • Using salted butter means less additional salt is needed; adjust seasoning accordingly.
  • Letting the casserole rest after baking helps it firm up for easier serving.
  • Choose kettle cooked potato chips for extra crunch and flavor on top.
  • This dish pairs well with fresh green salads or roasted vegetables for a balanced meal.
  • Leftovers taste great and can be reheated in the oven or microwave.

Find it online: https://clovercuisine.com/my-moms-cheesy-potatoes-recipe/