Description

This cheesy potato casserole combines tender potatoes, rich creaminess, and a golden crunchy topping to create the ultimate comfort food side dish perfect for any occasion.

Ingredients

4 cups russet potatoes, peeled and diced
2 cups sharp cheddar cheese, freshly grated
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
4 tbsp unsalted butter, melted
1/2 cup onion, finely diced
1 tsp salt
1/2 tsp black pepper
1 1/2 cups cornflakes or crushed potato chips
2 tbsp melted butter (for topping)
2 tbsp chopped fresh chives or parsley (optional garnish)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
Parboil diced potatoes in salted water for 8–10 minutes until just tender; drain well.
In a large bowl, mix sour cream, cream of chicken soup, 4 tbsp melted butter, diced onion, 1 1/4 cups cheddar cheese, salt, and pepper.
Fold in the drained potatoes until evenly coated.
Transfer mixture to the prepared casserole dish. Top with remaining 3/4 cup cheese.
Combine cornflakes or chips with 2 tbsp melted butter and sprinkle over the top.
Bake for 45 minutes or until bubbly and golden. Let cool for 5 minutes, then garnish with fresh herbs before serving.

Notes

You can substitute frozen hash browns for fresh potatoes—thaw and drain well first.
To make it vegetarian, use cream of mushroom soup instead of cream of chicken.
Assemble ahead without the topping, then refrigerate and add topping just before baking.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze unbaked casserole for up to 2 months.