Easy Cheesy Potatoes
So easy, so cheesy, this is the potato side dish you'll make again and again!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 359kcal
- 4 cups. hashbrown potatoes defrosted
- 1 cup sour cream
- ½ cup green onions sliced
- 2 cups cheddar cheese grated
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. paprika
Pre heat oven to 350 degrees. Defrost potatoes overnight in the refrigerator or under warm running water.
In a large bowl combine the potatoes, sour cream, sliced green onions, and ¾ cup shredded cheese. Stir to thoroughly combine.
Pour into a greased 9 x 13-inch pyrex casserole. Top with remaining shredded cheese and sprinkle paprika on top.
Bake for 30 minutes until potatoes are tender and bubbling.
Notes
- This potato side dish goes with just about anything! I love to serve it with this Eye of Round Roast with Herb Infused Oil or with this Grilled Rib Eye with Salsa Verde.
- It also makes a great addition to a brunch buffet!
- You can assemble this hashbrown potato recipe up to a day in advance and refrigerate it.
- I think it tastes best right out of the oven, but it also makes terrific leftovers.
- Although you could use pre-shredded cheese - don't! The anti-caking agent they add to pre-shredded cheese dries the cheese out a bit and so it doesn't melt as well- and this casserole is all about that melted cheese!
- Also, use full-fat sour cream. Low fat sour cream gives the potatoes a gritty taste which is definitely not what you want!
- The recipe doubles or triples perfectly so it's great for serving a crowd!
Calories: 359kcal | Carbohydrates: 30g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 619mg | Potassium: 563mg | Fiber: 2g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 14.9mg | Calcium: 337mg | Iron: 2.1mg