Cheesy Potatoes

Hashbrown potatoes mixed with sour cream, cheese, butter and a crunchy Kettle Chip top. These cheesy potatoes will be perfect on your Thanksgiving table.

I have always been a lover of Thanksgiving but I’m honestly I’m in it more for the sides than the turkey. Don’t get me wrong. I think turkey is delicious but the sides are always what call to me. Perfectly buttered potatoes, creamy green been casserole, sweet marshmallow yams and soft yeasted rolls. Nom nom.

However my favorite dish has always been cheesy potatoes. When I was a kid I would fill my plate, gobble it up and then rush back to add more to my plate. This usually resulted in my dad saying “Brandy, is that your second helping? Have you eaten any turkey yet?” my reply was always “Of course I had turkey. I just really love these potatoes.”

I was a liar. Potatoes rule.

This year I changed things up a bit by adding a crunchy topping made out of Kettle Chips. I think these potatoes are perfect but when you add a crunchy topping they go from perfect to “OMG how have I never tried this before?!?!”

The recipe its self is pretty basic and while you can take a shortcut by buying pre-made fresh hashbrowns I prefer making my own. I think the potatoes turn out softer and the casserole seems to come out creamier. I guess I should note that this casserole has a lot of butter, sour cream and cheese. Please don’t be a hater. These potatoes are amazing and only made once a year. Trust me, it’s worth it.

If all else fails just read this ecard. It speaks the truth.

Cheesy Potatoes

Hashbrown potatoes mixed with sour cream, cheese, butter and a crunchy Kettle Chip top. These cheesy potatoes will be perfect on your Thanksgiving table.

Yield: 9x13 dish

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

Ingredients:

  • 2 pounds shredded potatoes (hashbrown style, fresh or homemade)
  • 1/2 cup unsalted butter, melted
  • 1 can cream of chicken soup
  • 1-1/2 cups sour cream
  • 2-1/2 cups shredded cheddar cheese blend
  • 1/3 cup finely diced onions
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 crushed sea salted Kettle Chips

Directions:

Preheat oven to 350 degrees and spray a 9x13 pan with non-stick spray.

In a large bowl mix fold together potatoes, melted butter, soup, sour cream, 2 cups shredded cheese, onions, salt and pepper.

Add mixture to prepared pan, sprinkle with remaining cheese and Kettle Chips.

Bake for about 40 minutes until the cheese is melted, the top is browned and the casserole is hot and bubbly.

Note: To make your own hashbrowns boil whole russet potatoes until fork tender. Drain and cool and then shred using a hand grater. You will need about 8 medium sized russet potatoes for this recipe.

Note: This recipe can easily be cut in half and baked in a 8x8 pan (like the picture)

Disclosure: I received compensation from Kettle Brand Chips to develop a recipe using their chips. As always, all thoughts and opinions are my own.