10 ingredients + 10 minutes of prep time mean you can get this cheesy potato casserole in the oven for dinner even on the busiest of weeknights! It’s easy. It’s cheesy. And it’s topped with a crispy, crunchy, crushed potato chips. And the best part is…there’s NO CONDENSED SOUP!
- 6 tablespoons unsalted butter
- 1/2 onion, petite diced (about 1 cup)
- 6 tablespoons all purpose flour
- 1.5 cups 1% milk
- 8 oz. full fat sour cream
- 2 teaspoons Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 oz. sharp cheddar cheese, shredded
- 32 oz. frozen diced breakfast potatoes
- 2 cups crushed potato chips
- 1 tablespoon fresh chopped parsley for garnish, optional
- Heat oven to 350 degrees.
- Heat butter in a large saute pan over medium low heat.
- Once melted, add onion and cook, stirring frequently, for 2 minutes.
- Add flour and cook, stirring frequently, for 1 minute.
- Pour in milk and stir until well combined.
- Remove from heat and stir in sour cream until well combined.
- Stir in salt, pepper, garlic powder, paprika and shredded cheese.
- Add potatoes and stir until they are well coated with the mixture.
- Top with crushed potatoes chips.
- Cover and bake for 45-50 minutes or until everything is melty and bubbly and the potatoes are fork tender.
- Broil potatoes for 1-2 minutes or until the potato chips get dark golden brown, keeping a close eye on them so the chips don’t burn.
- Garnish with fresh parsley if desired and enjoy!
Test the potatoes in the casserole around the 40 minute mark. Use a fork to carefully spear a couple pieces and taste them to see if they are cooked through. You want them to be fork tender but not mushy. All ovens cook differently and sometimes even the baking dish can make a difference so I like to start checking around 40 minutes and then check every 5 minutes or so after that. 50 minutes is usually the sweet spot for my oven and this enameled cast iron pan.
Try topping the casserole with different flavored potato chips for a little twist on the old classic. Jalapeno cheddar chips would give it a little spice but keep with the cheesy theme. Salt and vinegar chips will add a little tang that would balance out the creaminess of the dish really well. Barbecue chips would add a sweet and smokey spicy to the dish as well!
If you don’t have a pan that can go in the oven, just transfer the cheesy potato casserole mixture to an oven safe baking dish. That’s why I love my enameled cast iron pan because it can easily go from stove top to oven to the dining room table!
- Category: Side Dish
- Method: Stove Top + Oven
- Cuisine: American
Keywords: cheesy potatoes, best cheesy potatoes, crock pot cheesy potatoes