My Moms Cheesy Potatoes.
This creamy, cheesy delight with a crispy topping is a family favorite that's easy to make and perfect for any gathering!
Servings: 6 servings
Ingredients
- 2 pounds frozen diced potatoes thawed
- 8 tablespoons salted butter
- 16 ounces sour cream
- 1 can cream of chicken soup 10.5 oz
- kosher salt to taste
- pepper to taste
- 1 teaspoon dried parsley
- 8 ounces sharp cheddar cheese freshly grated
- 2 cups crushed potato chips kettle cooked chips preferred
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the thawed diced potatoes with the melted butter, ensuring all potatoes are well-coated.
- Add sour cream and cream of chicken soup to the potatoes. Season with kosher salt, pepper, and dried parsley. Mix until evenly coated and creamy.
- Fold in freshly grated sharp cheddar cheese, reserving a small amount for sprinkling on top later.
- Pour the potato mixture into a 9x13 inch baking dish, spreading evenly with a spatula.
- Sprinkle crushed potato chips over the top to create a crunchy layer.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and edges are bubbling.
- Let cool for a few minutes before serving. Enjoy warm with family and friends.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Spatula
- Oven mitts
- Measuring Cups and Spoons
Notes
- To add a spicy kick, mix in diced jalapeños or hot sauce to the potato mixture.
- Incorporate cooked, crumbled bacon for a smoky flavor boost.
- Try different cheeses such as pepper jack or gouda for unique variations.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- If potatoes are watery, drain excess liquid before mixing other ingredients.