This cheesy potatoes recipe is a total classic that everyone should know how to make. It’s really easy to assemble and oh-so-comforting. Some people call these “party potatoes” or “funeral potatoes”, but this particular recipe is a nod to her version.
My grandma was known for many of her recipes, but this one was a regular at family gatherings. Fluffy potatoes served pipping hot in a creamy cheese sauce that’s dressed with a crunchy topping and herbs. Her version used cornflakes, but I’ve decided to create a little twist to make them my own. Other recipes she was known for include this Super Easy Recipe For Bierocks (a blog reader favorite!), her Famous Homestyle Chicken Meatloaf, and this Fully Loaded Mashed Potato Casserole.
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INGREDIENTS FOR THIS RECIPE:
There’s no need to thaw the frozen potatoes in my version, as I cover the entire baking dish with foil for the first part of baking. This cuts down on time and tastes the same! Here’s what you’ll need:
- Frozen Shredded Hash Browns
- Melted Butter
- Cream of Cheddar Soup
- Greek Yogurt
- Yellow Onion
- Extra Sharp Cheddar Cheese
- Monterey Jack
- Garlic Powder
- Paprika
- Black Pepper
- Crushed Ruffles Cheddar and Sour Cream Chips
- Grated Parmesan
- Chives
SWAPS THAT ARE JUST AS YUMMY:
POTATOES: I’ve made this with diced frozen potatoes previously. It turns out a little heartier and more like a cheesy-sauced potato dish instead of a casserole. Still delicious.
CONDENSED SOUP: I chose to make this with cream of cheddar to keep it vegetarian. I’d bet to venture that cream of mushroom would be super grand here as well. Traditionally, my grandma would make it with cream of chicken.
GREEK YOGURT: Traditionally she’d make this dish with sour cream, but I really like to add the extra oomph of protein with 2% Greek Yogurt instead. They both will work here, so use what you already have on hand.
CHEESE: Any melty variety will taste delicious, I personally like the mix of extra sharp cheddar and Monterey Jack. Plus, I always have those on hand to make Grilled Cheese Sandwiches with Tomato Soup. Just make sure to grate the cheese yourself instead of buying pre-grated cheeses. It makes a world of difference, I promise.
CHIPS: Here’s where mine somewhat differentiates from my grandma’s. While she used crushed Cornflakes, I like adding an extra cheesy layer with the Ruffles Cheddar and Sour Cream Chips. If I was making this dish with cream of mushroom, I might venture for crushed Salt and Vinegar Chips (will try that next!). If you end up doing the traditional Cornflakes, make sure to drizzle them with a little melted butter before the last step of baking.
MORE TATER RECIPES YOU’LL LOVE:
Marry Me Parm Piccata Roasted Potatoes
Shredded Buffalo Chicken Stuffed Sweet Potatoes
Mashed Potatoes with Cream Cheese, Cheddar, and Onions
Super Comforting Potato and Leek Soup
Loaded Mashed Potato Stuffed Jalapeno Poppers
The Ultimate Yukon Gold Mashed Potatoes
Super Easy Sweet Potato Chili (Instant and Crockpot Instructions)
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- 30 oz. Frozen Shredded Hash Browns
- ½ cup Melted Butter
- 10.5 oz. Cream of Cheddar Soup
- 1 cup Greek Yogurt (or Sour Cream)
- 1 small Yellow Onion, chopped
- 8 oz. Extra Sharp Cheddar Cheese, shredded and divided
- 4 oz. Monterey Jack, shredded
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- ½ tsp. Black Pepper
- 1 cup Crushed Ruffles Cheddar and Sour Cream Chips
- ½ cup Grated Parmesan
- ¼ cup Chopped Chives, for garnish
- Pour the frozen hash browns in a large bowl and mix together with the butter, cheddar soup, Greek yogurt, onion, half of the shredded cheddar, Monterey Jack cheese, and spices. Mix until combined.
- Preheat the oven to 350F. Place the hashbrown mix into a 9x13 greased casserole dish. Sprinkle with remaining sharp cheddar, cover with foil, and bake for 40 minutes.
- Remove the foil and evenly sprinkle the top with crushed Ruffles chips. Top the chips with parmesan and place back in the oven for 10 minutes.
- Once the chips have slightly browned, remove from the oven and allow the casserole to sit for 5 - 10 minutes. Sprinkle with chopped chives before serving.
NOTES ON THIS RECIPE:
- If you decide to thaw the hash browns before cooking, there’s no need to cover with foil or cook as long. Simply follow the directions through step 2, but don’t cover, and bake for 25 – 30 minutes. Then follow steps 3 – 4.
- You can make this dish up to one day in advance. Assemble the casserole through step 1, cover, and refrigerate until you’re ready to bake. Follow the remaining directions, however cook it for 30 minutes instead of 40 in step 2. This is a great way to reduce stress during Thanksgiving and Christmas holiday gatherings. We’ve served this in place of mashed potatoes in the past and everyone loved it.
- Feel free to add any other ingredients you like. I’m thinking bell peppers, jalapeños, sliced mushrooms, chopped bacon, cooked and crumbled sausage… the sky is the limit!
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