Thanksgiving Cheesy Potatoes (Printable Version)
# What You'll Need:
→ Potatoes
01 -
450 g frozen cubed hash brown potatoes
→ Dairy
02 -
180 g sharp cheddar cheese, shredded
03 -
120 g sour cream
04 -
56 g unsalted butter, melted
→ Canned Goods
05 -
310 g cream of chicken soup
→ Produce
06 -
30 g green onions, finely chopped
→ Seasonings
07 -
3 g salt
08 -
1 g freshly ground black pepper
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish with butter or non-stick spray to prevent sticking.
02 -
In a large bowl, combine cream of chicken soup, sour cream, melted butter, salt, pepper, and 120 g shredded cheddar cheese. Stir until smooth and creamy, then gently fold in frozen cubed hash brown potatoes until evenly coated.
03 -
Transfer mixture to the prepared baking dish and spread evenly using a spatula, maintaining a slightly textured surface for browning.
04 -
Sprinkle remaining 60 g shredded cheddar cheese evenly over the top to create a golden, crispy crust during baking.
05 -
Bake uncovered for 45 to 55 minutes, until edges bubble and top is golden brown. Optionally, broil for 2 to 3 minutes to achieve extra crispness.
06 -
Allow to rest for 5 to 10 minutes to set. Garnish with freshly chopped green onions before serving.
# Helpful Notes:
01 -
For easier mixing and even baking, allow frozen potatoes to thaw slightly. Using freshly shredded cheese improves melt quality. Resting the dish post-baking helps it set for easier slicing.