Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This will ensure that your cheesy potatoes bake evenly and come out perfectly golden.
- Step 2: In a large mixing bowl, combine the thawed diced potatoes, 6 tablespoons of melted salted butter, sour cream, cream of chicken soup, kosher salt, pepper, and dried parsley. Mix until well combined.
- Step 3: Fold in 6 ounces of freshly grated sharp cheddar cheese into the potato mixture, reserving the remaining 2 ounces for topping.
- Step 4: Pour the potato mixture into a greased 9x13-inch baking dish. Spread it out evenly with a spatula.
- Step 5: Sprinkle the reserved cheddar cheese over the top of the potato mixture. Then, evenly distribute the crushed potato chips on top for that irresistible crunch.
- Step 6: Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and bubbly.
- Step 7: Once out of the oven, let it cool for a few minutes before serving. Enjoy the cheesy goodness with your favorite main dish!
Notes
- Leftovers can be stored in the fridge for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container for easy meals later.
- Reheat in the oven at 350°F (175°C) for best results.
- For a gluten-free version, use gluten-free cream of chicken soup.
- Make it vegetarian by substituting the cream of chicken soup with a vegetable-based alternative.