These cheesy, comforting Party Potatoes are always a hit! An easy, make ahead potato casserole that perfect for parties and holidays!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 1/2 teaspoons kosher salt, divided – 1/2 teaspoon in with the onions and remaining teaspoon in potato mixture
- 1/2 teaspoon fresh black pepper
- 30 ounce bag frozen diced potatoes, (plain hash browns) (defrosted, see recipe note)
- 2 1/2 cups shredded cheddar cheese, divided – 1 cup in potato mixture and 1 1/2 cups on top of the casserole
- 1 cup sour cream
- 4 tablespoons butter, melted
- 10.5 ounce can condensed cream of chicken soup
- 1 1/2 teaspoons garlic powder
Instructions
- Preheat the oven to 400 degrees.
- Add the oil to a skillet over medium heat. Add the onions to the pan and cook, while stirring for 5 minutes until the onions have softened. Season the onions with 1/2 teaspoon of salt and fresh black pepper. Remove from the heat.
- Add the potatoes to a large bowl along with 1 cup of the shredded cheese, the sour cream, melted butter, condensed soup, garlic powder and the remaining teaspoon of salt. Mix to combine.
- Pour the potato mixture into a buttered 9″ x 13″ casserole dish and top with the remaining 1 1/2 cups of cheese. Bake for 30 minutes until the potatoes are tender and the cheese is melted.
Recipe Notes
The potatoes need to be defrosted before cooking. We put ours in the refrigerator the night before, but you can also leave them at room temperature a few hours before cooking.
Storing: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Reheating: Reheat potatoes in the microwave until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
