Super Cheesy Potatoes
I have made these for years! I try to play with it every time that I make it, and I think I have found the perfect combination. Please feel free to let me know what you think. You can also cut down on some of the ingredients and it will still be good. But for the SUPER cheesiness, I think this is it!!
I have made these for years! I try to play with it every time that I make it, and I think I have found the perfect combination. Please feel free to let me know what you think. You can also cut down on some of the ingredients and it will still be good. But for the SUPER cheesiness, I think this is it!!
- Carbohydrate 4.2412 g
- Cholesterol 75.4375 mg
- Fat 28.849325 g
- Fiber 0.233750006556511 g
- Protein 3.331375 g
- Saturated Fat 18.171235 g
- Serving Size 1 1 Serving (84g)
- Sodium 192.67 mg
- Sugar 4.00744999344349 g
- Trans Fat 1.943885 g
- Calories 284 calories
Step-by-step
- Preheat oven to 350°.
- Mix all ingredients well, and use only half the melted Butter, and save the Bread Crumbs for the topping.
- Butter a 9/13" Casserole Dish.
- Pour Potato mixture into prepared dish, and smooth down.
- Spread Bread Crumbs over the top and pour the remaining Melted Butter over the Crumbs.
- Bake 1 hour. I usually test the Potatoes by taking a test bite from the middle. If the Potatoes are still a little hard in texture, bake an additional 15 minutes.
Frozen hashbrowns combined with canned cream soup and heavy dairy create a massive thermal mass that resists standard baking times. Packages of cubed potatoes emerge from the freezer at zero degrees, while dense soup and sour cream insulate the center of the 9x13-inch casserole dish, preventing even heat penetration during the initial stages of baking at 350 degrees Fahrenheit. Because the starch and fat ratio is exceptionally high, moisture gets trapped beneath a premature crust if the fat is distributed incorrectly during assembly.
Dividing the melted butter resolves the structural issue entirely. Incorporating half the butter into the potato and dairy mixture while reserving the remainder for the bread crumbs ensures the topping actually browns instead of burning or steaming. When drizzling butter over the dry bread crumbs just before baking, distribute it evenly so every crumb absorbs fat, creating a barrier that protects the delicate starches underneath from scorching over the course of sixty to seventy-five minutes in the oven.
Adjusting the dairy components alters the density without sacrificing structural integrity, allowing sour cream to be swapped for plain whole-milk yogurt at a one-to-one ratio if a sharper tang is preferred.
