Golden and Cheesy Party Potatoes
These Cheesy Party Potatoes are full of tender hashbrowns, creamy, cheesy, and baked until golden and bubbly. They make a perfect side dish for holiday dinners, potlucks, or casual family gatherings.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
I love this recipe because it’s easy to prepare—just mix the ingredients and bake. It’s family-friendly, and you can assemble it ahead of time and bake it when ready.
Serve them with my Crockpot Slow Cooker Rump Roast, or if it’s for the holidays, my Brown Sugar Pineapple Ham is a perfect pairing.
How to Make Cheesy Party Potatoes
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F and grease a 9×13 casserole dish.
2. Crush and measure the corn flakes.
3. In a large bowl, stir together the hashbrowns, sour cream, cream of chicken soup, cheese, seasonings, and ½ cup melted butter.
4. Spread the mixture in the prepared casserole dish.
5. Top with the crushed corn flakes and drizzle with the remaining 6 tbsp of melted butter.
6. Bake for 1 hour and 10 minutes, until the corn flake topping is golden and crispy.
Serve and Enjoy!
Important Recipe Notes
- Use thawed hashbrowns for even cooking; frozen or partially frozen ones may make the dish watery.
- Mix ingredients gently to avoid breaking up the hashbrowns too much.
- For extra crunch, toast the cornflakes lightly before topping.
- Can be assembled ahead of time and baked when ready—just add 10 extra minutes if baking straight from the fridge.
- You can change or add cheeses, like Monterey Jack or mozzarella, for a different flavor.
- Serve immediately for the best texture; leftovers can be stored in the fridge for 2–3 days and reheated in the oven.
Golden and Cheesy Party Potatoes
Ingredients
- 26 oz bag frozen hashbrowns thawed
- 16 oz sour cream
- 10.5 oz can cream of chicken soup
- ½ cup 1 stick butter, melted
- 8 oz cheddar cheese shredded
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 cups crushed corn flakes
- 6 tbsp butter melted
Instructions
- Preheat the oven to 350°F and grease a 9×13 casserole dish.
- Crush and measure the corn flakes.
- In a large bowl, stir together the hashbrowns, sour cream, cream of chicken soup, cheese, seasonings, and ½ cup melted butter.
- Spread the mixture in the prepared casserole dish.
- Top with the crushed corn flakes and drizzle with the remaining 6 tbsp of melted butter.
- Bake for 1 hour and 10 minutes, until the corn flake topping is golden and crispy.
Check Out More Potato Recipe Ideas!
Creamy Potato Gnocchi with Bacon
