Dad's Cheesie Potatoes
I got this one from my Dad years ago, now my grandchildren want it as the potato dish whenever they visit.
I got this one from my Dad years ago, now my grandchildren want it as the potato dish whenever they visit.
- 1 teaspoon salt
- 1/2 cup onions chopped
- 1/2 cup butter
- 1/2 teaspoon pepper
- -- topping --
- 1/2 cup cheddar cheese shredded
- -- potato dish --
- 1 large pkg frozen hash brown potatoes
- 1 pint sour cream
- 1 10-oz can cream of chicken soup (up to 12-oz can) or mushroom or celery
- 1/2 cup cheddar cheese
- 1 cup corn flakes chrushed
- Carbohydrate 18.8467690625 g
- Cholesterol 67.384375 mg
- Fat 26.680245625 g
- Fiber 1.06864061963558 g
- Protein 9.7038796875 g
- Saturated Fat 15.790698125 g
- Serving Size 1 1 Serving (176g)
- Sodium 519.850125 mg
- Sugar 17.7781284428644 g
- Trans Fat 1.992651875 g
- Calories 348 calories
Step-by-step
- Mix together all ingredients for potato dish and place in greased 9 x 13 inch oven dish.
- Top with the crushed corn flakes and cheddar cheese.
- Bake at 350 F. for 40 - 50 minutes.
Adapting the Soup Base
Swapping the canned cream of chicken soup for cream of mushroom or celery alters the baseline flavor profile while keeping the binding starch ratio identical. Each 10-ounce to 12-ounce can provides the necessary emulsification to hold the sour cream and frozen potatoes together without separating during baking. Using salted butter alongside canned soup requires careful attention, as the sodium content accumulates quickly across processed ingredients.
Scaling and Pan Selection
Halving this recipe fits a standard 8-inch square baking dish rather than the traditional 9-by-13-inch pan, cutting the required bake time by roughly ten minutes. Doubling the ingredients for a crowd necessitates moving to a deeper roasting pan or two separate dishes, because overcrowding prevents the interior starches from reaching the necessary gelatinization temperature. Thawing the frozen hash browns entirely before mixing alters the moisture balance, making the final casserole watery unless excess liquid is squeezed out.
Judging Doneness Visually
Baking at 350 degrees Fahrenheit for 40 to 50 minutes ensures the dairy fats liquefy and bubble through the layers. Visual cues replace the need for an internal thermometer here. Watch for the edges to bubble vigorously and the shredded cheddar on top to melt completely into the crushed corn flakes, forming a golden crust that resists yielding too softly when pressed with a spatula.
