Ingredients
Scale
- For the Casserole:
- 3 pounds Russet potatoes (can substitute with frozen cubed hash browns)
- 1 can condensed cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1/2 cup butter or margarine (olive oil for dairy-free)
- 1/2 cup scallions (or chopped onions/chives)
- 1 teaspoon garlic powder (or fresh garlic)
- 1 teaspoon onion powder (omit if using fresh onions)
- Salt & pepper to taste
- 2 cups sharp cheddar cheese, grated
- 1 cup freshly grated parmesan (or Pecorino Romano)
Instructions
- Peel and cube the potatoes, then boil in salted water for 10–15 minutes until tender. Drain and set aside.
- Preheat oven to 350°F (175°C) and grease a 9×13 casserole dish.
- In a mixing bowl, combine soup, sour cream, melted butter, scallions, garlic powder, onion powder, salt, pepper, cheddar, and parmesan. Mix until smooth.
- Fold the cheese mixture gently into the boiled potatoes until evenly coated. Spread into the prepared casserole dish.
- Top with remaining cheddar and parmesan. Bake uncovered for 45 minutes until bubbly and golden.
- Let rest for 5–10 minutes before serving.
Notes
- Add crispy French fried onions or smoked paprika on top before baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: American Recipes
- Method: Baking
- Cuisine: American