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My Mom’s Cheesy Potatoes Recipe

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4.5 from 42 reviews

My Mom’s Cheesy Potatoes is a comforting baked casserole featuring thawed diced potatoes mixed with butter, sour cream, cream of chicken soup, cheddar cheese, and a crunchy topping of crushed potato chips. Creamy, cheesy, and perfectly seasoned, this dish is ideal for family gatherings and makes great leftovers or freezer-friendly 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 (optional)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 2 cups crushed potato chips, preferably kettle cooked

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F and spray a 9×13-inch baking dish with nonstick spray. Make sure the frozen diced potatoes are thawed completely and drained of any excess liquid.
  2. Melt Butter: Melt 8 tablespoons of salted butter in a large bowl using the microwave or stovetop, then allow it to cool slightly to avoid curdling the sour cream.
  3. Mix Creamy Base: Whisk the sour cream and cream of chicken soup into the melted butter until smooth. Season with kosher salt, pepper, and dried parsley if using, to taste.
  4. Combine Potatoes: Fold the thawed and drained diced potatoes into the creamy mixture, stirring gently to evenly incorporate all ingredients.
  5. Assemble Casserole: Spread the potato mixture evenly into the prepared baking dish. You may cover and refrigerate at this stage if preparing ahead.
  6. Add Cheese and Topping: Sprinkle the grated sharp cheddar cheese evenly over the potatoes. If baking immediately, top with the crushed potato chips for a crunchy crust.
  7. Bake: Bake uncovered for 60 minutes until bubbly and golden on top.
  8. Rest: Let the casserole stand for 10 to 15 minutes before serving to set and cool slightly for easier serving.
  9. Freeze Option: For freezing, after spreading the mixture in the dish, seal tightly with plastic wrap and foil. Freeze, then thaw completely before baking, adding cheese and potato chips on top just before baking.
  10. Serve: Scoop and enjoy warm cheesy potatoes. Leftovers taste even better the next day!

Notes

  • Use thawed diced potatoes and ensure excess moisture is drained to avoid watery casserole.
  • Substitute cream of chicken soup with cream of mushroom for a milder flavor or vegetarian option.
  • Adding dried parsley is optional but adds a nice subtle herby aroma.
  • Kettle-cooked potato chips are recommended for the topping due to their crunchiness and flavor.
  • This dish freezes well; prep ahead by assembling and freezing before baking.
  • Letting casserole rest after baking helps it to set for cleaner serving.

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