Very good, everyone loved this when I made it in 12-2012
- Carbohydrate 33.576085500938 g
- Cholesterol 87.0350000321656 mg
- Fat 36.3107760109584 g
- Fiber 2.51366830179095 g
- Protein 11.5662678384673 g
- Saturated Fat 19.6186113067193 g
- Serving Size 1 1 Serving (323g)
- Sodium 1267.8651168016 mg
- Sugar 31.062417199147 g
- Trans Fat 3.62246148421492 g
- Calories 500 calories
Step-by-step
- Set out potatoes and butter to thaw for several hours
- mix all together and bake at 350 for 30-55 minutes
Limited counter space requires careful staging when assembling heavy potato casseroles in a compact kitchen. A standard 9-inch square glass baking dish accommodates this mixture without crowding, while leaving enough room for heat circulation in a standard 350 degree oven. Glass retains heat differently than metal, meaning the edges brown faster than the center. Watch for bubbling edges and a lightly golden crust as visual cues of doneness.
Thawing frozen O'Brien potatoes completely prevents excess moisture from pooling during the bake time of 30 to 55 minutes. Melted butter and sour cream form a smooth emulsion when mixed thoroughly at room temperature before hitting the oven. Cold dairy added directly to frozen potatoes will seize the fat and create a grainy texture. Allow the butter to soften on the counter rather than microwaving it, which separates the solids and alters the final moisture content.
Cream of chicken soup acts as the primary sodium and moisture base for the dish. Swapping this canned soup for a homemade roux-based veloute changes the thickening power, potentially requiring an extra splash of milk to maintain consistency. Sharp cheddar cheese can replace standard mild cheese if a bolder flavor profile is desired, though aged varieties melt with more oil separation.
Leftovers keep safely in an airtight container in the refrigerator for up to three days. Reheat individual portions in a toaster oven rather than a microwave to restore crispness to the potato edges. Glass storage containers prevent flavor absorption from surrounding foods during the cooling window.
