Description
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
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with nonstick spray to prevent sticking.
- Thaw Potatoes: Ensure the frozen diced potatoes are thawed overnight in the refrigerator and drain any excess liquid before use.
- 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.
- 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.
- 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.
- Assemble in Baking Dish: Spread the potato mixture evenly into the prepared baking dish. You can refrigerate the dish covered if baking later.
- 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.
- Bake: Bake uncovered for 60 minutes until the cheese is melted, bubbly, and the chips are golden and crispy.
- Rest Before Serving: Allow the casserole to stand for 10 to 15 minutes after removing from the oven to set and cool slightly.
- Serve: Scoop portions and serve warm as a comforting side or main dish.
- 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.
