Description
This Easy Cheesy Potatoes recipe features tender Russet potatoes baked in a creamy blend of condensed chicken soup, sour cream, melted butter, and a flavorful mix of scallions and spices. Topped with sharp cheddar and parmesan cheese, this comforting casserole is perfect for family dinners and potlucks.
Ingredients
Potatoes
- 3 pounds Russet potatoes (peeled & diced)
Cheese Sauce & Seasonings
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 cup butter (1/2 stick) (melted)
- 1/3 cup scallions (chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper (to taste)
- 2 cups grated sharp cheddar (divided)
- 1 cup freshly grated parmesan (divided)
Instructions
- Prep and Boil Potatoes: Peel and dice 3 pounds of Russet potatoes. Boil them in water until just tender, then drain thoroughly. Transfer the drained potatoes to a greased 9×13 inch casserole dish. Preheat the oven to 350°F and place the oven rack in the middle position.
- Prepare the Cheese Mixture: In a bowl, combine the condensed cream of chicken soup, sour cream, melted butter, chopped scallions, garlic powder, onion powder, salt, pepper, and half of each cheese (1 cup cheddar and 1/2 cup parmesan). Stir together until the mixture is smooth and well combined.
- Combine Potatoes and Cheese Mixture: Pour the prepared cheese mixture over the boiled potatoes. Using two spoons, gently toss to coat the potatoes evenly with the sauce. Spread the coated potatoes in an even layer in the casserole dish.
- Add Remaining Cheese: Sprinkle the remaining cheeses (1 cup sharp cheddar and 1/2 cup parmesan) over the top of the potatoes evenly.
- Bake: Place the casserole dish in the preheated oven and bake uncovered for 45 minutes, until the cheese is melted, bubbly, and slightly golden on top.
- Rest and Serve: Remove the casserole from the oven and let it sit for 5-10 minutes before serving. This allows the dish to set and enhances the flavors.
Notes
- For a vegetarian version, substitute the condensed cream of chicken soup with a cream of mushroom or cream of celery soup.
- Use freshly grated cheese for better melting and flavor compared to pre-shredded cheese.
- You can add cooked bacon bits or ham for extra protein and flavor if desired.
- Make sure not to overboil the potatoes; they should be tender but not falling apart to maintain texture in the casserole.
- This dish can be prepared a day ahead and baked just before serving for convenience.
