Party Potatoes for Sharing

This potato casserole has been my go-to crowd-pleaser for family gatherings and potlucks for years. The combination of creamy potatoes topped with a crunchy cornflake crust never fails to disappear quickly, even when I double the recipe.

I first made these potatoes for a holiday potluck when I was desperate for something quick yet impressive. Everyone asked for the recipe, and it's become my most requested dish when friends need comfort food that pleases everyone.

• Frozen hash browns: Provide the perfect texture without the work of shredding potatoes yourself
• Sour cream: Creates a rich creaminess that balances the sharp flavors
• Sharp cheddar cheese: Gives that distinctive tang and golden color when baked
• Cream of chicken soup: Acts as the binding agent that holds everything together beautifully
• Butter: Adds richness and helps create that irresistible golden top
• Finely chopped onion: Provides a subtle savory background note
• Salt: Enhances all the flavors without making the dish taste salty
• Crushed cornflakes: Create that signature crunchy topping that everyone fights over

Step-by-Step Instructions

Prepare Oven and Dish:

Preheat your oven to 350°F so it reaches the perfect temperature while you assemble the casserole. Lightly butter your 9x13 baking dish to prevent sticking and add a subtle buttery flavor to the edges of the casserole.

Create the Creamy Base:

In a large bowl combine sour cream and cream of chicken soup until completely smooth with no streaks. This creates the velvety foundation of the casserole that will surround the potatoes.

Add the Flavorings:

Mix in half of your cheddar cheese, melted butter, and the finely chopped onion. The onion should be chopped very finely so it incorporates well and cooks completely during baking. Add salt and mix thoroughly until all ingredients are well combined.

Incorporate the Potatoes:

Gently fold in the thawed hash browns until every piece is coated with the creamy mixture. Take your time here to ensure even distribution which will result in consistent flavor throughout.

Transfer to Baking Dish:

Spread the potato mixture evenly in your prepared baking dish, making sure to push it into the corners for even cooking.

Create the Crunchy Topping:

In a separate bowl mix together the crushed cornflakes with the remaining cheese and melted butter. The butter helps the topping become golden and crispy while baking.

Add the Topping:

Sprinkle the cornflake mixture evenly across the top of the potatoes, covering the entire surface for maximum crunch factor.

Bake to Perfection:

Bake uncovered for 45 minutes or until you see the edges turning a deep golden brown and the top becoming wonderfully crispy.

My grandmother started making this recipe in the 1970s when convenient foods like frozen hash browns became popular. She always insisted on using the sharpest cheddar she could find saying "if you're going to use cheese, make sure you can taste it." This dish brings back memories of holiday gatherings where this casserole always had pride of place next to the turkey.

Make It Your Own

This recipe welcomes customization based on your preferences. Try adding bacon bits, green onions, or diced ham for a heartier version. Some family members prefer pepper jack cheese for a spicy kick, while others love mixing in green chiles for Southwestern flair. The beauty of this dish is how well it adapts to different flavor profiles while maintaining its comforting essence.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. The cornflake topping will soften somewhat during storage but the flavor remains delicious. For best results when reheating, use the oven at 325°F rather than the microwave to help restore some of the crispness to the top. If you notice the top browning too quickly while reheating, cover loosely with foil.

Serving Suggestions

These party potatoes pair beautifully with almost any protein from holiday turkey to weeknight rotisserie chicken. They shine at brunches alongside egg dishes or as part of a buffet spread. For an impressive presentation, sprinkle with fresh chives just before serving. This dish holds its heat well, making it perfect for buffet-style service where food may sit out for a while.

The History Behind the Dish

Potato casseroles like this gained popularity in mid-century America when convenience foods revolutionized home cooking. This particular style with cornflake topping became a staple at church suppers and community gatherings across the Midwest and South. What began as a practical way to feed many people with minimal effort has evolved into a beloved comfort food tradition passed down through generations.

Frequently Asked Questions

→ What type of potatoes should I use for this dish?

Frozen hash browns are recommended for this recipe as they provide convenience and a consistent texture. Be sure to thaw them before use.

→ Can I substitute the cream of chicken soup?

Yes, you can substitute the cream of chicken soup with cream of mushroom or cream of celery soup for different flavors or to make it vegetarian.

→ How can I make the dish ahead of time?

You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Wait to add the cornflake topping until just before baking.

→ What other toppings can I use besides cornflakes?

Panko breadcrumbs, crushed Ritz crackers, or even crushed potato chips work well as alternatives for the crispy topping.

→ Can I freeze the leftovers?

Absolutely! Allow the casserole to cool completely before transferring it to an airtight container. Freeze for up to 2 months and reheat in a hot oven for best results.

→ How do I adjust the recipe for smaller servings?

You can easily halve the ingredients and bake the casserole in a smaller dish if you're making it for fewer people.