Description
This comforting casserole features tender diced potatoes baked in a creamy mixture of sour cream, cream of chicken soup, and butter, topped with sharp cheddar cheese and crunchy crushed potato chips for a deliciously cheesy and crispy finish. Perfect as a hearty side dish or a cozy family meal.
Ingredients
Scale
Potato Mixture
- 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)
Topping
- 8 ounces sharp cheddar cheese, freshly grated
- 2 cups crushed potato chips (preferably kettle cooked)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick spray. Ensure your diced potatoes are thawed completely and drained of any excess liquid to avoid sogginess in the casserole.
- Melt Butter: Melt the salted butter in a large mixing bowl, either in the microwave or on the stovetop, then let it cool slightly to avoid curdling the sour cream in the next step.
- Mix Cream Base: Whisk together the sour cream and the cream of chicken soup into the melted butter until the mixture is smooth and fully combined. Season with kosher salt, freshly ground pepper, and add dried parsley if desired for extra flavor.
- Combine Potatoes: Gently fold the thawed and drained diced potatoes into the creamy mixture until the potatoes are evenly coated and well incorporated throughout.
- Assemble Dish: Spread the potato mixture evenly into the prepared baking dish. You can cover and refrigerate at this stage if you prefer to bake later.
- Add Cheese and Chips: Just before baking, top the potato mixture with the freshly grated sharp cheddar cheese, then sprinkle the crushed potato chips evenly on top to create a crispy crust.
- Bake: Place the dish in the oven and bake uncovered for 60 minutes, until the cheese is melted, golden, and bubbly and the potato chips are crispy on top.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 to 15 minutes before serving. This helps the dish set and makes serving easier.
- Freezing Instructions: This casserole freezes wonderfully. After spreading the potato mixture in the baking dish, tightly seal it with plastic wrap and foil, then freeze. When ready to bake, thaw completely in the refrigerator overnight, then top with cheddar cheese and potato chips, and bake as directed.
- Enjoy Leftovers: Leftover casserole is delicious and may even taste better the next day after flavors have melded overnight.
Notes
- For best texture, ensure frozen potatoes are fully thawed and drained to remove excess moisture.
- Dried parsley is optional but adds a lovely herbaceous flavor and visual appeal.
- You can substitute the cream of chicken soup with a homemade or cream of mushroom soup for a vegetarian variation.
- Use freshly grated sharp cheddar cheese for optimal melt and flavor.
- Kettle-cooked potato chips add a crunchier topping, but regular chips work well too.
- If preparing ahead, the dish can be assembled and refrigerated before baking, saving time on the day of serving.
- To keep the topping extra crispy, add the crushed chips during the last 10 minutes of baking instead of at the start.
Nutrition
- Serving Size: 1 serving (approx. 1/12th of casserole)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg
