This Cheesy Potato Recipe is a simple and easy side dish that everyone will love. When you need the ultimate comfort food, make this cheesy potato casserole.
I’m coming in hot today with an AMAZING classic for you. This recipe comes courtesy of my awesome neighbor, Tiffanie. She’s the neighbor you call in a pinch or when you need to sit and kick back with an amazing cocktail. You might know her from such recipes as the Three Ingredient Pink Party Punch and the Mandarin Orange Cake Recipe. Right? See you are already fans of hers.
And now we have this incredible Cheesy Potato Recipe. I fell hard for these cheesy potatoes with corn flakes. I made and photographed it when I was having a majorly bad day, and you can probably picture me sitting on my floor next to my beautiful windows eating it right from the casserole dish. It’s possible a photo of me doing that is next to the definition of “comfort food.”
HOW TO MAKE CHEESY POTATOES
This recipe is a classic because it couldn’t be more simple.
- Mix together sour cream (or yogurt), condensed cream of chicken soup (see my note about making it from scratch), and shredded cheese.
- Pour that over frozen hash brown potatoes.
- Bake for 30 minutes and then top with corn flakes and melted butter.
- Bake for 30 minutes and then eat and fall into a happy cheesy potatoes casserole coma.
HOMEMADE CONDENSED CREAM OF CHICKEN SOUP
So, I’m on a new(er) mission here to bring you guys easy recipes with options for from scratch or SUPER simple. The way this recipe is written is the SUPER simple way.
But! If you are feeling the whole cooking from scratch vibe, you can follow my instructions for Homemade Condensed Cream of Chicken Soup. Double that recipe, and it will add about 25 minutes to this recipe, or you can make it up to three days before.
I made this cheesy potato recipe using my homemade condensed cream of chicken soup recipe, and it was totally amazing.
SHREDDED VS BLOCK CHEESE FOR CHEESY POTATOES
So, I’m going to become really unpopular and absolutely insist that you never buy shredded cheese ever again. Okay, fine. I won’t take that hard of a stand.
But. I would like to throw it out there that block cheese is a cook’s dream cheese. It melts perfectly in recipes and does everything you want it to. In a pinch go ahead and use shredded cheese, but keep in mind you will have better results with block cheese.
MAKING AHEAD
I would not recommend making this casserole ahead of time. The corn flakes will get very soggy and not be nearly as delicious as if you just pull it right out of the oven.
Additionally, this is a relatively easy casserole to throw together, and therefore worth just making it the day you plan on serving it.
SERVING SIZE FOR THIS CHEESY POTATO RECIPE
If you are feeding a crowd and need to know how much cheese potatoes to make, this cheesy potato casserole makes 8 cups. If you are serving this as part of a holiday meal or pot luck, I would count on a half cup serving for each person, making 16 servings.
OTHER GREAT COMFORT FOOD RECIPES
If you are also having a bad day and you just need more and more comfort food in your life, let me suggest these:
- Homemade Chicken Noodle Soup: Does it get any more comforting than chicken noodle soup?
- Broccoli Rice Casserole: Another baked side dish that can totally double as comfort food.
- Homemade Stuffing: I’m sorry, but I don’t care what time of year it is, stuffing will always be my ultimate comfort food.
If you make this cheesy potato recipe or any of the other recipes I have listed, please leave me a comment and let me know what you think!
Cheesy Potato Recipe
Ingredients
- 1 1/2 cups sour cream
- 2 10 oz cans condensed cream of chicken soup or homemade version
- 2 cups shredded cheddar cheese
- 32 ounces frozen diced hash brown potatoes (still frozen)
Topping (added halfway through baking)
- 2 cups corn flakes cereal
- 8 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large bowl mix together the sour cream, cream of chicken soup, and shredded cheddar cheese. Set aside.
- Pour the potatoes into the bottom of the baking dish. Top with the sour cream mixture. Bake uncovered for 30 minutes.
- Pull the casserole out of the oven and top with corn flakes. Pour the melted butter over the top. Bake for another 30 minutes uncovered.
- Serve and enjoy.
Roxeann says
I make a version of this once a month. My family loves them. I use O’BRIEN FROZEN diced POTATOES. They have onion and diced peppers already in them. I also by a ham slice and dice it up and add it in to make it a one pan meal.
We also have use this on Holiday mornings with eggs for brunch. Preparing the night before ready to put in oven in morning.
Lisa Longley says
Sounds delicious Roxeann!