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One of the many important lessons I’ve learned in life is this.

You just can’t go wrong with cheesy potatoes.

Cheesy Potatoes My Way -- Comfort food at its finest. These beauties are the perfect accompaniment to any campfire foods, potluck tables, alongside sandwiches, or as a dinner side dish. Cheesy goodness is topped with crushed corn flakes or potato chips. | thatwhichnourishes.com

Isn’t that brilliant?  I know.  You can quote me on it if you’d like.  So, with this in mind, I keep frozen hash browns on hand always in case we have a hankering, or a campfire (love these guys with hot dogs), or friends coming over, or to go with grilled food or Pepperoncini Beef Sandwiches, or for any other excuse I can think of to make them.  Easy to double or triple, I find one pan serves 6-8 as a side dish.  Also freezes well for later.*

Cheesy Potatoes My Way -- Comfort food at its finest. These beauties are the perfect accompaniment to any campfire foods, potluck tables, alongside sandwiches, or as a dinner side dish. Cheesy goodness is topped with crushed corn flakes or potato chips. | thatwhichnourishes.com

 

Start with a thawed bag of frozen potatoes.  I use cubed or shredded depending on what I have available.  You can, of course, also use 6 cups of fresh potatoes.

Also chop an onion to equal 3/4 c. or so.

Grate 8 oz. Cheddar Cheese (will equal 2 cups grated), and set it aside.

Heat up a big skillet to medium.  I l.o.v.e. my cast iron for this and most other jobs.  Add in a stick (1/2 c.) of butter (and when it’s sizzling hot in there, throw in your chopped onion and let it cook a few minutes until tender and translucent.

Add the potatoes to the onion and press them into the skillet to get as much of their surfaces to touch bottom as possible.  Sprinkle the top with 1/2 tsp. salt and 1/2-1 tsp. pepper.  I love peppery potatoes, so I go big, but definitely season to taste.

Let them sit a few and then flip them.  You’re trying to get them nice and browned on as many sides as possible to add that perfect little potato crunch you love so much.

When they are nice and browned, add in

1 cup of sour cream,

 1 can cream of chicken soup,

and 1 cup of the Cheddar cheese.

When all of the ingredients are warm and combined, spoon the loveliness into a buttered 9×13 or equivalent sized pan.

Sprinkle the remaining cup of Cheddar over the top of the potato mixture.

Now, here’s where you have a very important choice to make.  I use either one depending on what I have on hand.  You need either 2 c. of crushed potato chips or corn flakes for your topping.  This is the perfect reason to save up those few chips left at the bottom of the bag!  I think my favorite is corn flakes.  It’s not as greasy, and brings in just the right flavor.

Crush them well (I use a plastic bag and my rolling pin), and lay them over the cheese.

Bake at 350 degrees for 45 minutes or until the delicious fragrance in your house can no longer be resisted.

Cheesy Potatoes My Way -- Comfort food at its finest. These beauties are the perfect accompaniment to any campfire foods, potluck tables, alongside sandwiches, or as a dinner side dish. Cheesy goodness is topped with crushed corn flakes or potato chips. | thatwhichnourishes.com

 

Cheesy Potatoes My Way
 
Prep time
Cook time
Total time
 
Comfort food at its finest. These beauties are the perfect accompaniment to any campfire foods, potluck tables, alongside sandwiches, or as a dinner side dish. Cheesy goodness is topped with crushed corn flakes or potato chips.
Alison:
Recipe type: Side Dish, Sides, Potatoes
Cuisine: American
Serves: 8-10 servings
Grocery List
  • 6 cups (1 bag) cubed or shredded potatoes, or fresh potatoes cubed
  • ¾ c. chopped onion
  • ½ tsp. salt
  • ½-1 tsp. pepper
  • ½ c. (1 stick) butter
  • 1 c. sour cream
  • 1 can cream of chicken soup
  • 2 c. sharp Cheddar cheese
  • 2 c. crushed corn flakes or potato chips
Here's how...
  1. Chop one onion finely.
  2. Heat a large skillet to medium heat. Add the butter and when hot, add the onion and let it cook for a few minutes until tender and translucent.
  3. Add the potatoes and press them into the skillet to cover the bottom as much as possible. Sprinkle the potatoes with salt and pepper. Let them cook for a few minutes and then flip them trying to get as much golden brown as possible without burning.
  4. When browned, add in sour cream and cream of chicken soup.
  5. When warm and combined, spread it into a buttered 9x13" baking dish.
  6. Grate Cheddar and sprinkle over the potatoes.
  7. Sprinkle crushed corn flakes or potato chips over the top.
  8. Bake in a preheated 350 degree oven for 45 minutes.

*To freeze ahead, prepare without baking in a covered foil pan.  Thaw 24-48 hours ahead in refrigerator.  Bake as directed.

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  1. Christine Helmka says:

    Can you do these cheesy potatoes in crock pot?

    • alison says:

      What a great question, Christine! You sure can! I should probably add that to the post. The only thing it will change a bit is the texture. I like to sauté mine first to get that little bit of golden brown crunch and flavor, but for ease and convenience, you can stir the ingredients all together and cook it on low for 4-5 hours or on high for 2-3. You may want to reserve a cup or so of the cheese to put on top before serving. :o) Thanks for the comment!

  2. […] Cheesy Potatoes, anyone?  Loaded with the good stuff, these are cheesy and gooey and fabulous. […]

  3. […] increased for a crowd. I made it to serve at my daughter’s  graduation open house with Cheesy Potatoes and everyone loved it.  A couple other favorite sides with this are  THE Mac and Cheese, or […]

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Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

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