There's just something about a cheesy, creamy potato casserole that brings people together. Whether it's Sunday dinner, a family reunion, or game day, Party Potatoes are that comforting, crowd-pleasing side dish that always disappears fast.
Building this year’s holiday menu? These party potatoes are right at home in my roundup of easy Thanksgiving side dishes. For another cheesy casserole with a crunchy topping, try my broccoli cheese casserole with Cheez-Its.
These are a natural with sandwiches. See the rest of my sides for sliders.
Why You'll Love This Recipe
- Crowd favorite: Everyone loves cheesy potatoes, especially when they're topped with buttery, crunchy chips.
- Make-ahead friendly: You can prep it the day before and bake it when needed.
- Versatile: Perfect for holidays, cookouts, or even as a cozy weeknight side.
- Simple ingredients: Pantry and fridge staples come together for one seriously comforting dish.
Ingredients (with Notes)
- Southern-style hashbrowns: The diced kind work best for a hearty texture, but shredded or even tater tots will do.
- Green onions: Add a little freshness and mild onion flavor.
- Sour cream: Keeps everything creamy and rich.
- Cream of chicken soup: The secret to that nostalgic, casserole-style base.
- Cheddar cheese: Sharp cheddar melts beautifully and adds flavor but feel free to use white cheddar if you like.
- Crushed cheddar & sour cream ruffle chips: That crispy, flavorful topping sets this dish apart!
- Melted butter: Helps the chips get perfectly golden in the oven.
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch casserole dish with nonstick spray.
- In a large mixing bowl, combine the hashbrowns, green onions, sour cream, cream of chicken soup, and 1 cup of cheddar cheese.
- Spread potato mixture evenly into your prepared dish.
- In a separate bowl, mix the remaining cheddar cheese, crushed chips, and melted butter. Sprinkle evenly over the top.
- Bake for 45-55 minutes, or until the casserole is golden brown and bubbly.
- Serve warm and enjoy the compliments that are sure to follow!
Tips & Notes
- No need to thaw the hashbrowns; just mix them straight from the freezer.
- If you're adding protein (like diced ham or shredded chicken), stir it in before baking but make sure it’s cooked before adding.
- For an extra punch of flavor, swap sour cream for French onion dip.
FAQs
Store leftovers in an airtight container in the refrigerator for 3-4 days.
To reheat, warm individual servings in the microwave for 30-45 seconds or reheat a larger portion in the oven at 350°F for 15-20 minutes.
To freeze: Wrap the casserole tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.
Hashbrowns: Diced potatoes, shredded hashbrowns, or tater tots all work.
Sour cream: Use plain Greek yogurt or French onion dip.
Cream of chicken soup: Use a gluten-free variety if needed.
Cheddar cheese: Try mild, extra-sharp, or white cheddar.
Chips: Use Cheez-Its, cornflakes, crushed Goldfish, or plain cheddar chips.
Yes! Assemble the casserole up to the topping step, cover, and refrigerate for 24-48 hours. Add the topping just before baking.
Yes! Mix everything except the topping and cook on low for 3-5 hours. Toast the chip mixture separately, then sprinkle it on right before serving.
Serving Suggestions
Serve your Party Potatoes alongside:
- Grilled chicken or steak in the oven
- Hamburgers or pork loin
- Holiday favorites like slow cooker ham or turkey
- Potlucks, tailgates, or any casual get-together
If you’re feeding a crowd, these pair perfectly with my easy cheeseburger sliders, which are always a hit at potlucks and family gatherings.
They truly go with everything, and everyone always asks for seconds!
There's a reason these are called "Party Potatoes."
They're rich, cheesy, and absolutely irresistible. They’re the kind of dish that makes every gathering a little warmer and happier.
Related Recipes
Recipe
Party Potatoes
Video
Ingredients
- 2 pounds southern-style hashbrowns
- 4 green onions sliced
- 16 ounces sour cream
- 10.5 ounces can cream of chicken soup
- 2 cups shredded cheddar cheese divided
- 2 cups crushed cheddar cheese and sour cream ruffle chips
- ¼ cup melted butter
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch casserole dish with nonstick spray.
- In a large mixing bowl, combine the hash browns, green onions, sour cream, cream of chicken soup, and 1 cup of cheddar cheese. Spread the mixture evenly into the prepared casserole dish.
- Mix the remaining cheddar cheese, crushed potato chips, and melted butter in a medium bowl. Spread this mixture over the potatoes.
- Bake for 45-55 minutes until golden brown and bubbly.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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