French Onion Potato Bake

Thin slices of russet potato bake in cream, sour cream, and dry French onion soup mix, then get a browned Gruyère topping. The finished casserole should be creamy and easy to scoop, with distinct potato slices beneath the cheese.

The key is to cook the potatoes through before adding the final layer of cheese. Bake covered until a knife slides easily through the center, then uncover to brown the top. A short rest helps the sauce settle without turning the casserole into a firm, sliceable square.

Ingredients for French Onion Potato Bake

• 1 teaspoon unsalted butter, for the dish
• 1 1/2 cups heavy cream (360g)
• 1/2 cup sour cream (120g)
• 1 packet dry French onion soup mix, about 1 ounce (28g)
• 3 pounds russet potatoes (about 1,350g), peeled and sliced about 1/8 inch thick
• 2 cups shredded Gruyère cheese (225g), divided

Soup-mix packets vary in saltiness, so do not add salt automatically.

How to Make French Onion Potato Bake

1. Prepare the oven and dish: Preheat the oven to 400°F (205°C). Lightly butter a 9-by-13-inch baking dish deep enough to hold the sauce without filling it to the rim.
2. Mix the onion cream: Whisk the heavy cream, sour cream, and entire soup-mix packet in a large bowl until evenly combined.
3. Slice and layer: Peel and slice the potatoes about 1/8 inch thick. Work promptly so the cut potatoes do not sit exposed and discolor. Arrange half the slices in overlapping layers in the dish. Pour over half the onion cream and scatter with 1 cup Gruyère. Add the remaining potatoes and cream, coating the top slices. Reserve the last cup of cheese.
4. Bake until tender: Cover securely with foil, keeping it off the potatoes where possible. If the foil must touch the surface, place parchment beneath it. Bake for about 50 to 65 minutes. Starting at 50 minutes, test the center with a thin knife. If you feel firm resistance, cover again and bake in 10-minute increments until the knife slides through easily and the sauce bubbles near the edges.
5. Brown the cheese: Remove the foil and scatter the reserved Gruyère over the potatoes. Bake uncovered for about 10 to 15 minutes, checking after 8 minutes, until the cheese bubbles and develops uneven golden to deep amber-brown patches.
6. Rest and serve: Let the casserole stand for 10 to 15 minutes before scooping. Portions should hold together loosely, with creamy, visible potato slices beneath the browned cheese.

Why the Center-Tenderness Test Matters

Even 1/8-inch slices help the potatoes cook at the same rate, but the center can lag behind the edges. Test the middle before adding the topping: if the potatoes are still firm after the cheese browns, more oven time could take the cheese too far. Thicker slices, a deeper dish, or a casserole baked cold from the refrigerator may need extra covered time.

Ingredient Swaps

Shredded Swiss can replace the Gruyère in the same amount. Yukon Gold potatoes also work, though the sauce may be looser; keep the center-tenderness check and resting time. For another sliced-potato bake, try Cheesy Au Gratin Potatoes with Golden Cheddar.

Serving, Make-Ahead, and Leftovers

Serve with roast chicken, pork tenderloin, or a green vegetable such as broccoli. For a different creamy potato side, see Steakhouse Potatoes Romanoff with Sharp Cheddar.

To assemble ahead, cover the unbaked casserole and refrigerate it for a few hours. If it goes into the oven cold, allow extra covered baking time and use the center-knife test to judge when it is ready for the cheese topping.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently until hot throughout; the potatoes may be softer than when freshly baked. Freezing is possible, but thawed potatoes may soften further.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 450 calories, 14g protein, 29g fat, and 34g carbohydrates. Per 100g of finished casserole: approximately 190 calories, 6g protein, 12g fat, and 15g carbohydrates. Values vary with the soup mix, cheese, and moisture lost during baking.

Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs bake in a mini muffin tin, with pale, tender sides and uneven tops browned by a sprinkle of Cheddar. Eggs bind the potatoes so each puff holds its shape without rolling or breading.

Start with cooled mashed potatoes thick enough to mound on a spoon. Their moisture and seasoning affect the result, so check both before mixing. Serve the puffs warm, adding small dollops of sour cream and fresh chives to just a few so the golden tops remain visible.

Ingredients for Cheesy Mashed Potato Puffs

• 2 cups cooled mashed potatoes (about 450g)
• 2 large eggs, beaten
• 3/4 cup shredded sharp Cheddar (about 85g), divided
• 2 tablespoons finely chopped fresh chives, plus 1 tablespoon for finishing
• 1/4 teaspoon freshly ground black pepper, or to taste
• Cooking spray or softened butter, for generously greasing the pan
• About 1/4 cup sour cream (60g), for serving
• Optional: A pinch of salt, only if needed
• Optional: 2 to 3 slices cooked bacon, finely chopped

How to Bake Mashed Potato Puffs

1. Preheat and grease: Heat the oven to 400°F (205°C) with a rack in the center. Generously grease all 24 wells of a mini muffin tin, including the sides.
2. Check the potatoes: Use cooled mashed potatoes that hold a mound on a spoon rather than run off it. Taste before adding the eggs, and stir in a pinch of salt only if needed.
3. Mix: Stir the beaten eggs into the potatoes with 1/2 cup of the Cheddar, 2 tablespoons chives, and the pepper. Fold in the bacon, if using. Mix until no streaks of egg remain.
4. Fill the wells: Divide the mixture among the wells, leaving generous, uneven mounds rather than smoothing the tops. Sprinkle with the remaining 1/4 cup Cheddar.
5. Bake: Bake uncovered, starting to check at 18 minutes. The puffs should take about 18 to 22 minutes; look for golden-brown cheese and potato peaks and centers that appear set, not wet. Rotate the pan only if it browns unevenly.
6. Rest and serve: Let the puffs rest in the tin for 5 minutes. Gently loosen the sides with a thin butter knife or small offset spatula and lift them out. Add small sour cream dollops and the remaining chives to some of the puffs, leaving others bare.

Choose Mashed Potatoes That Hold Their Shape

Leftover mashed potatoes work if they are thick enough to mound on a spoon. Loose, runny potatoes can make softer puffs; do not add liquid to the mixture. Freshly made potatoes also work, but cool them before adding the eggs so the eggs do not cook on contact. For a fresh batch, let creamy garlic mashed potatoes cool before making the puffs.

Mashed potatoes vary in saltiness, and the Cheddar adds more seasoning. Taste the potatoes before adding the eggs rather than salting the mixture automatically.

How to Get Golden Tops and Release the Puffs

Leaving the spooned tops uneven exposes potato and the reserved Cheddar to the oven’s heat, creating browned patches. Grease the wells thoroughly, then give the baked puffs a 5-minute rest before loosening them; they are delicate straight from the oven.

This recipe uses mini muffin wells. Standard muffin wells make larger puffs that need a longer bake. Check for browned tops and set centers rather than relying on the mini-pan time.

Serving and Storing

Serve warm, with extra sour cream alongside if desired. For a larger cheesy potato side, try steakhouse potatoes Romanoff.

Refrigerate cooled leftover puffs in an airtight container for up to 3 days, keeping the sour cream separate. Reheat on a baking sheet in a 400°F oven for about 15 minutes, checking sooner for small portions and heating until warmed through. Add fresh sour cream and chives after reheating.

Nutrition

Approximate nutrition per serving, based on 6 servings of about 4 mini puffs each: 185 calories, 7g protein, 11g fat, and 13g carbohydrates. Approximate values per 100g: 155 calories, 6g protein, 10g fat, and 11g carbohydrates. Estimates include the sour cream but not optional bacon; values vary with the ingredients and moisture content of the mashed potatoes.

Melting Potatoes

Melting potatoes are thick rounds with browned cut faces and tender, creamy centers. They roast in oil until both sides develop color, then finish with broth, butter, garlic, and thyme. A little of the liquid reduces into a glossy sauce to spoon over them.

This fondant-inspired version stays in the oven from start to finish. Roast the rounds in a single layer, then pile them loosely for serving with their browned faces showing.

Ingredients for Melting Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut crosswise into approximately 1-inch rounds (900g)
• 2 tablespoons neutral cooking oil
• 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon Morton kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup low-sodium chicken broth, plus up to 1/4 cup more if needed
• 4 tablespoons unsalted butter (57g)
• 3 garlic cloves, finely chopped
• 6 small fresh thyme sprigs, divided

Time: 15 minutes prep; 45 to 50 minutes cooking. Yield: 6 side-dish servings.

How to Make Melting Potatoes

1. Preheat and cut: Fully preheat the oven to 450°F (230°C). Trim the potato ends if needed, cut the potatoes into rounds of similar thickness, and pat the cut faces dry.
2. Season and arrange: Coat the rounds with oil, salt, and pepper. Place them in a spaced single layer in a rimmed metal 9-by-13-inch baking pan, with one cut face against the pan. Use a second metal pan if they would overlap; do not use glass.
3. Brown both faces: Roast uncovered for about 15 minutes. Turn each round with a thin spatula. If one resists, give it a few more minutes to brown and release rather than forcing it loose. Roast about 15 minutes more, until both cut faces are golden with deeper brown patches.
4. Add broth and aromatics: Pour 1/2 cup broth around the rounds without submerging them. Add the butter, garlic, and 4 thyme sprigs, distributing the garlic in the liquid rather than leaving it on a dry spot.
5. Finish until tender: Return the uncovered pan to the 450°F oven for 15 to 20 minutes. Check the liquid after about 10 minutes. If the pan is dry but the centers are still firm, add a few tablespoons of the reserved broth. The potatoes are done when a small knife slips easily through the center and a little glossy sauce remains.
6. Serve: Loosely pile the rounds on a serving plate with several browned faces visible. Spoon over the sauce and garlic, then scatter on leaves from the remaining thyme and add the fresh sprigs. Serve warm.

Why the Broth Goes in Last

Broth added at the start would interfere with browning. Roasting both cut faces first builds the deep golden patches; the final broth stage softens the centers and creates a buttery sauce. The finished pan should hold a little liquid to spoon over the potatoes, not be dry or full of broth.

For a drier, crispier side, try these crispy oven roasted potatoes.

Getting the Potato Rounds Right

Keep the rounds close to 1 inch thick. Potato diameter and pan size affect how quickly the faces brown and the broth reduces, so use color, tenderness, and the amount of sauce—not the clock alone—to judge the finish. If the pan dries out before the potatoes soften, a small splash of reserved broth also keeps the garlic from scorching.

Yukon Golds give the centers a creamy texture. Russets work too, but finish fluffier and may need a different amount of time. Use vegetable broth instead of chicken broth for a vegetarian version.

Storing Leftovers

Refrigerate leftover potatoes in an airtight container for up to 5 days. Their browned surfaces soften during storage, so serve them fresh when that contrast matters most.

Nutrition

Approximate nutrition per serving, based on 6 servings: 230 calories, 3g protein, 12g fat, and 26g carbohydrates. Approximate values per 100g of finished potatoes: 140 calories, 2g protein, 7g fat, and 16g carbohydrates. Values are estimates; the finished weight depends on how much liquid reduces.

Crispy Parmesan Crusted Potatoes

Small, skin-on potato halves roast cut-side down on a layer of Parmesan. The cheese browns against the pan and forms a craggy crust on each flat face, while the centers turn tender. Garlic, Italian seasoning, and a light scatter of parsley finish the potatoes without hiding their crisp edges.

This version roasts directly, without boiling or flipping. Start checking before the expected roast time is up: the potatoes need to be fork-tender, and the cheese should be golden rather than blackened.

Ingredients for Parmesan Crusted Potatoes

• 1 1/2 pounds baby gold potatoes (680g)
• 1 cup loosely packed finely grated Parmesan, preferably grated from a block (85g)
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Yield: 4–6 side servings. Time: 15 minutes prep, 30–40 minutes roasting, plus a 5-minute rest.

How to Roast Parmesan Crusted Potatoes

1. Preheat and cut: Heat the oven to 400°F (205°C) with a rack in the middle. Wash and thoroughly dry the potatoes, then halve them to make flat cut faces. Cut any noticeably larger potatoes into similarly sized, bite-size pieces.
2. Prepare the pan and cheese: Lightly coat a large, unlined rimmed metal baking sheet with 1 tablespoon olive oil, leaving no pools. Toss the potatoes with the remaining tablespoon of oil, salt, and pepper. Mix the Parmesan, garlic powder, and Italian seasoning, then spread it evenly over the area of the pan the potatoes will occupy.
3. Press into place: Set the potatoes cut-side down on the cheese, pressing each piece firmly into it. Leave a little space between pieces so they roast rather than steam. Use a second baking sheet if needed.
4. Roast without flipping: Roast uncovered for about 30–40 minutes. Begin checking at 25 minutes, testing thick pieces near both the center and edges of the pan. The potatoes are done when a fork enters easily and the cheese underneath is golden to deep golden brown, with crisp edges. If browning is uneven, rotate the pan without moving the potatoes.
5. Rest and serve: Leave the potatoes on the pan for about 5 minutes so the crust can firm up. Slide a thin metal spatula beneath the cheese and lift it with the potatoes. Pile them in a shallow bowl with some crusted faces turned up and some rounded skins showing. Scatter the parsley lightly over the top.

How to Keep the Parmesan Crust Attached

Dry cut faces and firm contact with the cheese help create an even crust. Wet potatoes or a crowded pan can leave the bottoms soft and patchy. Keep the potatoes cut-side down throughout roasting, then let the cheese rest before lifting from beneath it; pulling up hot potatoes one by one can leave the crust on the pan.

For a different crispy potato shape, try Garlic Parmesan Smashed Potatoes With Crispy Edges.

When Are the Potatoes Done?

Check both the thickest potatoes and the color of the cheese. Small, similarly sized halves are more likely to become tender before the crust gets too dark. If the cheese is browning quickly but the potatoes are still firm, move the pan to a lower rack and watch closely as they finish rather than roasting toward a fixed time.

Small red potatoes can replace the gold potatoes, but check their tenderness rather than assuming they will finish at the same time. Refrigerated pre-grated Parmesan is also an option; its browning may differ from finely grated block Parmesan.

Leftovers and Reheating

Let leftovers cool before transferring them to a covered container; trapped steam softens the crust. Refrigerate for up to 3–4 days. Reheat uncovered on a baking sheet at 400°F for about 8–10 minutes, until hot and crisp at the edges. A microwave will warm the potatoes but soften the crust. Freezing is not recommended for this version because thawed potatoes may turn grainy.

Nutrition

Approximate nutrition per serving, based on 6 side servings: 190 calories, 8g protein, 9g fat, and 21g carbohydrates. Approximate values per 100g of finished potatoes: 170 calories, 7g protein, 8g fat, and 19g carbohydrates. Values vary with the Parmesan and moisture lost during roasting.

Steakhouse Potatoes Romanoff

Potatoes Romanoff is a creamy, cheesy casserole that still looks and feels like shredded potato—not mashed potatoes. Bake russets, chill them until firm, then grate them coarsely and fold them with sour cream, shallots, and sharp cheddar. The cold potatoes hold their shape during mixing, while a loose, uneven surface develops lightly browned cheese-topped peaks in the oven.

Lift generous portions onto plates rather than cutting the casserole into squares. Finish each serving with a little sliced green onion.

Ingredients for Potatoes Romanoff

• 3 pounds russet potatoes, about 4 to 5 large, scrubbed and dried (1,350g)
• 1 tablespoon unsalted butter, for the baking dish (15g)
• 1 1/2 cups sour cream (360g)
• 1 cup freshly grated sharp white cheddar (about 115g)
• 1 cup freshly grated sharp orange cheddar (about 115g)
• 2 medium shallots, finely minced, about 1/3 cup (50g)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced, for serving

Yield: 8 side-dish servings. Time: About 20 minutes active preparation, 1 hour 35 minutes to 2 hours baking, and at least 4 hours chilling.

How to Make Steakhouse Potatoes Romanoff

1. Bake the potatoes: Preheat the oven to 400°F (205°C). Prick the potatoes, place them on a baking sheet, and bake uncovered for 55 to 75 minutes. Start checking at 55 minutes: a skewer should reach the center without meeting a hard core, but the potatoes should still hold their shape.
2. Chill until firm: Let the potatoes stop steaming, then refrigerate them promptly until completely cold and firm, at least 4 hours or overnight. Warm potatoes are more likely to collapse when grated.
3. Prepare the binder: Preheat the oven to 350°F (175°C) and butter a shallow 9-by-13-inch baking dish. In a large bowl, combine the sour cream, shallots, salt, pepper, and 1 1/2 cups of the mixed cheddars. Reserve the remaining 1/2 cup cheese for the top.
4. Grate and fold: Grate the chilled potatoes, skins on, through the coarse holes of a box grater. A few soft chunks are fine. Gently fold them into the sour cream mixture just until coated. Taste a small amount and adjust the salt if needed; the cheddar will add saltiness.
5. Fill the dish: Transfer the mixture to the buttered dish without pressing it down. Leave the surface uneven and scatter the reserved white and orange cheddar over the peaks.
6. Bake uncovered: Bake for about 35 to 45 minutes, starting to check at 30 minutes. The edges should bubble, the center should be thoroughly hot, and the raised cheese-topped areas should have scattered golden-brown spots. Do not judge doneness by the browned top alone.
7. Rest and serve: Let the casserole rest for 5 to 10 minutes. Lift loose portions onto plates and scatter sliced green onion over each serving.

How to Keep the Potato Shreds Fluffy

Russets give this casserole a fluffier texture than waxier potatoes, but chilling is what helps the baked potatoes form distinct shreds. They do not have to sit overnight; they do need to feel cold and firm throughout before grating.

Use the coarse side of a box grater and fold only until the strands are coated. Vigorous stirring or packing the mixture into the dish makes the filling dense. A loose surface also gives the cheese small peaks to brown without forming a thick crust.

Make It Ahead and Adjust the Bake

Bake and chill the potatoes the day before assembly, or assemble the casserole, cover it, and refrigerate it overnight. If the assembled dish goes into the oven fully chilled, start checking around 40 minutes and allow about 45 to 55 minutes total. A deeper dish may also take longer. In either case, check that the center is hot before taking it out of the oven.

Serving and Storing

Serve loose portions alongside grilled steak, roast beef, roast chicken, or baked salmon. For a different shredded-potato casserole, try cheesy hashbrown casserole. If you prefer sliced potatoes, make cheesy au gratin potatoes.

Cover and refrigerate leftovers for up to 3 days. Reheat covered at 350°F until hot, then uncover near the end to refresh the top. Individual microwave portions will be softer. Freezing is possible, but it is not recommended if you want to preserve the distinct shreds; thawed potatoes may be soft or watery.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 350 calories, 12g protein, 20g fat, and 33g carbohydrates. Approximate values per 100g of finished casserole: 160 calories, 5g protein, 9g fat, and 15g carbohydrates. Values will vary with the ingredients used and moisture lost during baking.

Classic Creamy Potato Salad

Classic creamy potato salad has recognizable potato chunks, chopped egg, crisp celery, and a mayonnaise-mustard dressing that clings instead of pooling. Sweet relish and green onions give this version its familiar tang and mild sweetness.

Start the Yukon Gold potatoes in cold water, then check a larger piece for tenderness rather than relying only on the clock. Drain them well, cool them before dressing, and fold gently to keep most of the chunks intact. Chill the salad for at least 2 hours before serving.

Ingredients for Classic Creamy Potato Salad

• 2 pounds Yukon Gold potatoes, cut into roughly 1-inch pieces (900g)
• 2 teaspoons kosher salt, for the cooking water
• 3 large hard-boiled eggs, peeled and chopped
• 3/4 cup mayonnaise (170g), plus 1–2 tablespoons more if needed after chilling
• 1 1/2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon white vinegar
• 2 medium celery stalks, finely diced (about 1/2 cup)
• 3 green onions, thinly sliced (about 1/3 cup); reserve a few slices for serving
• 1/2 teaspoon kosher salt, for the dressing, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus a little for serving

Yield: 8 side-dish servings. Time: About 25 minutes prep, 15–20 minutes cooking, 20 minutes cooling, and at least 2 hours chilling; about 3 hours 5 minutes total. If the eggs are not already prepared, cook them while the potatoes cook.

How to Make Creamy Potato Salad

1. Prepare the mix-ins: Hard-boil and cool the eggs if needed, then peel and chop them. Dice the celery and slice the green onions, reserving a few green slices for the top.
2. Cook the potatoes: Put the potatoes in a large pot and cover with cold water by about 1 inch. Add 2 teaspoons kosher salt. Bring to a boil over high heat, then reduce to a gentle boil over medium or medium-high heat. Start checking a larger piece after about 8 minutes at a boil; roughly 1-inch pieces usually take 8–12 minutes once the water boils. A fork should slide through the center, but the piece should stay intact when lifted.
3. Drain and cool: Drain thoroughly in a colander without rinsing. Let the steam escape until the potatoes are no longer warm to the touch, about 20 minutes.
4. Mix the dressing: In a large bowl, stir together the mayonnaise, mustard, relish, vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
5. Fold together: Add the cooled potatoes, eggs, celery, and most of the green onions. Fold just until coated. A few softened potato edges are fine, but most chunks should remain intact and the dressing should cling without pooling.
6. Chill and serve: Cover and refrigerate for at least 2 hours. Gently stir and taste, adjusting the salt, pepper, or mustard if needed. If the potatoes have absorbed too much dressing, fold in 1–2 tablespoons extra mayonnaise. Spoon into a large white serving bowl in a loose mound and finish with the reserved green onions and a little black pepper.

How to Keep the Potatoes Chunky

Cut the potatoes into roughly even pieces so their centers cook at a similar rate. Test one of the larger pieces: if it breaks apart as you lift it, the potatoes are likely to become mushy when mixed. Fold the salad only until coated, leaving a few creamy edges among mostly intact chunks.

Why Drain and Cool the Potatoes?

For this version, drain the potatoes without rinsing them. Letting surface water and steam escape keeps the dressing from thinning out. Wait until the potatoes are no longer warm before folding them into the mayonnaise mixture.

Serving and Simple Swaps

Serve cold alongside burgers, grilled chicken, or pulled pork sandwiches. Red potatoes can replace Yukon Gold; check a larger piece for tenderness rather than assuming the cooking time will be the same. For a sharper, less sweet salad, replace the relish with finely chopped dill pickles and taste before adding all the vinegar. Apple cider vinegar can replace white vinegar.

For a warm potato side instead, try cheesy hashbrown casserole. For a hot side with a smooth texture, make creamy garlic mashed potatoes.

Make-Ahead, Storage, and Cookout Safety

Make the salad up to one day ahead and refrigerate it covered. Stir gently and taste before serving; the seasoning can seem milder after chilling. Refrigerate leftovers promptly in an airtight container for up to 3–4 days.

Do not leave the salad out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (30°C). Serve it chilled, not reheated. Do not freeze it; the potatoes and dressing can become watery after thawing.

Nutrition

Approximate per side-dish serving, based on 8 servings: 270 calories, 5g protein, 18g fat, and 23g carbohydrates. Approximate per 100g: 155 calories, 3g protein, 10g fat, and 13g carbohydrates. Values vary with the mayonnaise and other ingredients used.

Cheesy Hashbrown Casserole

Cheesy hashbrown casserole should come out creamy and scoopable, with distinct strands of potato beneath a crunchy topping. Condensed soup, sour cream, and cheddar bind the shredded hash browns in a family-size baking dish. Coarsely crushed ridged potato chips go on near the end of baking, giving them time to turn lightly golden without sitting against the moist filling for the full bake.

Ingredients for Cheesy Hashbrown Casserole

• 1 bag (32 ounces) frozen shredded hash browns, thawed and patted dry (about 900g)
• 1 can (10.5 ounces) condensed cream of chicken soup, undiluted (about 300g)
• 1 cup sour cream (230g)
• 2 cups shredded sharp cheddar cheese (225g)
• 4 tablespoons unsalted butter, melted (55g), plus a little butter or nonstick spray for the dish
• 1/2 cup finely chopped yellow onion (75g)
• 1/4 teaspoon ground black pepper
• About 2 cups coarsely crushed ridged potato chips (roughly 2 ounces or 55g)

Do not add salt to the filling by default: the soup, cheddar, and chips already contain it. Season individual servings after baking if needed.

How to Make Cheesy Hashbrown Casserole

1. Prepare the dish and potatoes: Preheat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish. Pat or gently press the thawed hash browns with a clean towel or paper towels to remove visible moisture. The shreds should be pliable, with no puddles of thaw liquid.
2. Mix the filling: In a large bowl, stir together the undiluted soup, sour cream, melted butter, cheddar, onion, and pepper. Fold in the hash browns until evenly coated.
3. Bake the filling: Spread the mixture evenly in the dish without packing it down. Bake uncovered for 35 to 40 minutes, starting to check at 35 minutes. The edges should be bubbling before the topping goes on.
4. Add the chips: Scatter the coarsely crushed chips over the casserole, leaving recognizable ridged pieces. Bake uncovered for another 12 to 15 minutes, until the chips are lightly golden and the filling bubbles toward the center. Check with a spoon that the potatoes in the middle are hot and tender. If the chips brown first, tent the dish loosely with foil and continue baking.
5. Rest and serve: Let the casserole rest for 10 minutes, then serve in loose spoonfuls.

Allow about 15 minutes of active prep, plus thawing, and roughly 45 to 55 minutes in the oven. Including the rest, total time is about 70 to 80 minutes after the potatoes have thawed. Makes 10 to 12 side-dish servings.

Why Thaw and Dry the Hash Browns?

Thawed shreds are easier to coat evenly, and removing visible thaw liquid helps keep the filling creamy rather than watery. There is no need to squeeze the potatoes completely dry. Use the condensed soup undiluted; adding milk or water would loosen the filling.

Keeping the Chip Topping Crunchy

Crush the chips into uneven pieces rather than fine crumbs so some ridges remain visible. Adding them for only the final baking stage limits browning and gives them less time against the creamy filling. The topping will soften when leftovers are stored.

Soup and Topping Variations

Condensed cream of mushroom soup can replace cream of chicken soup. For a vegetarian version, check the soup and chip labels to make sure they meet your dietary needs. Crushed cornflakes can replace the chips for a different topping, but they will not give the casserole its ridged-chip finish.

Keep shredded hash browns in the main recipe for its distinct potato strands. Diced hash browns will change the texture and may take longer to become tender.

Serving, Make-Ahead, and Storage

Serve with ham or eggs at brunch, or alongside roast chicken for dinner. For a sliced-potato side instead, try cheesy au gratin potatoes.

To make the casserole ahead, assemble the filling in the dish up to 1 day in advance. Cover and refrigerate it without the chips. Bake as directed, adding the chips near the end; filling baked straight from the refrigerator may need extra time, so check the center.

Cover leftovers and refrigerate for up to 3 to 4 days. Reheat covered in a 350°F oven until hot, uncovering near the end if desired. Individual portions can be microwaved, though the chips will not regain their crunch. For longer storage, freeze the unbaked filling without chips for up to 2 months. Thaw in the refrigerator before baking, and allow extra baking time if it is still cold.

Nutrition

Approximate nutrition per serving, based on 11 side-dish servings: 275 calories, 8g protein, 18g fat, and 20g carbohydrates. Approximate values per 100g of baked casserole: 155 calories, 4g protein, 10g fat, and 11g carbohydrates. Values vary with ingredient brands, serving size, and moisture lost during baking.

Cheesy Au Gratin Potatoes

Thin Yukon Gold potato slices sit in overlapping, slightly upright rows, with creamy Cheddar sauce between the layers and browned cheese on top. Covering the casserole first helps the potatoes soften; uncovering it after adding the finishing cheese gives the surface its golden spots. Keep the slices a uniform thickness and test the center with a knife—a browned top does not always mean the potatoes underneath are tender.

Servings: 8 side-dish servings. Prep: 25 to 30 minutes. Bake: About 75 to 90 minutes, plus a 15-minute rest.

Ingredients for Cheesy Au Gratin Potatoes

• 3 pounds Yukon Gold potatoes, scrubbed (about 1,350g)
• 3 tablespoons unsalted butter (about 45g), plus a little more for the dish
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour (about 25g)
• 2 cups whole milk (480g)
• 1/2 cup heavy cream (120g)
• 2 1/2 cups freshly shredded sharp Cheddar (about 280g), divided
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

How to Make Cheesy Au Gratin Potatoes

1. Prepare the oven and dish: Preheat the oven to 375°F (190°C). Lightly butter a 9-by-13-inch baking dish, approximately 3 quarts. Set aside 1/2 cup of the Cheddar for the top.
2. Slice and arrange the potatoes: Cut the potatoes into uniform slices about 1/8 inch thick. Use a mandoline with its hand guard or a sharp knife. Arrange the slices in compact, overlapping rows tilted slightly upright, leaving narrow gaps for the sauce. Do not compress them into tight vertical bundles.
3. Make the roux: Melt the 3 tablespoons butter in a medium saucepan over medium-low heat. Add the garlic and cook briefly, until fragrant but not browned. Whisk in the flour and cook for about 1 minute, stirring, until it forms a smooth paste.
4. Finish the sauce: Gradually whisk in the milk and cream. Increase the heat to medium if needed and bring to a gentle simmer. Whisk for about 7 to 10 minutes, until the sauce lightly coats a spoon. Remove from the heat and stir in 2 cups Cheddar, the salt, and pepper until smooth and pourable. Taste and adjust the salt; Cheddar varies in saltiness.
5. Sauce the potatoes: Pour the sauce slowly between the rows and across their tops. It should reach into the gaps, though some potato ridges will remain visible. Cover the dish tightly with foil.
6. Bake covered: Bake for 45 minutes. Carefully lift the foil away from you to avoid the steam.
7. Brown and check: Scatter the reserved 1/2 cup Cheddar over the potatoes. Bake uncovered for about 30 to 45 minutes more, starting to check the center after roughly 25 minutes uncovered. A thin knife should slide easily through slices near the center, not just around the edges. The sauce should bubble, and the cheese should be golden with scattered deeper brown spots. If the top browns before the center is tender, tent loosely with foil and continue baking.
8. Rest and serve: Let the gratin rest uncovered for 15 minutes so the sauce settles around the slices. Scatter the parsley over the top, then scoop portions from the dish.

How to Arrange and Sauce the Potato Rows

Lean the slices against one another rather than standing them straight up. The slight tilt keeps their edges visible while leaving paths for sauce to flow between them. Pour sauce over exposed tops as well as into the gaps so the upper slices do not dry out. A substantially smaller or deeper dish can crowd the rows and lengthen the bake.

How to Tell When the Gratin Is Done

Test several spots near the center with a thin knife. If it meets resistance, keep baking even if the cheese is browned; tent the dish loosely with foil if the top is getting too dark. Thicker slices, a deeper dish, or a casserole baked straight from the refrigerator may need more time. After the 15-minute rest, the sauce should cling to a lifted serving rather than run freely.

Potato and Cheese Choices

Scrubbed Yukon Golds can be left unpeeled or peeled for a smoother appearance. Russets also work, though their slices may soften more and hold less definition. Freshly shredded Cheddar melts smoothly into the sauce.

The flour thickens the listed milk-and-cream sauce; omitting it without changing the liquid will produce a different result. For a nuttier variation, replace up to 1 cup of the Cheddar in the sauce with shredded Gruyère, keeping Cheddar for the topping.

Serving and Leftovers

Serve with ham, roast chicken, turkey, or beef, alongside a green salad or roasted vegetables. For another creamy potato side, try creamy garlic mashed potatoes.

The casserole can be assembled ahead and refrigerated. If baking it cold, allow extra time and use center tenderness as the final check. Refrigerate leftovers covered or in an airtight container for up to 3 to 4 days. Reheat covered in a 350°F (175°C) oven until hot throughout, or microwave individual portions until heated through. Freezing is not recommended for best texture: the potatoes may become mealy and the dairy sauce may separate.

Nutrition

Approximate per serving (1/8 of the casserole): 405 calories, 15g protein, 23g fat, and 36g carbohydrates. Approximate per 100g of finished gratin: 155 calories, 6g protein, 9g fat, and 14g carbohydrates. Values are estimates; serving size, cheese brand, and moisture lost during baking will affect them.