Grandma’s Potatoes Recipe

Grandma’s Potatoes is a timeless comfort food dish that brings warmth, nostalgia, and incredible flavor to the table. This creamy, cheesy baked potato casserole is the kind of dish I remember from family gatherings and holiday meals. It’s simple, hearty, and full of that rich, home-cooked taste I can never get enough of.

Why You’ll Love This Recipe

I love this recipe because it’s easy to prepare, incredibly filling, and always a hit with everyone I serve it to. The combination of tender potatoes, sour cream, cheese, and a crunchy topping makes each bite irresistible. Whether I’m making it for a holiday feast or a weeknight dinner, it always feels like a special occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen hash brown potatoes (shredded or cubed)

• Sour cream

• Cream of chicken soup (or homemade equivalent)

• Shredded cheddar cheese

• Butter

• Onion, finely chopped

• Salt

• Black pepper

• Cornflakes or crushed crackers (for topping)

• Additional butter for topping

Directions

1. I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. In a large bowl, I mix together sour cream, cream of chicken soup, melted butter, chopped onion, salt, and pepper.

3. I stir in the shredded or cubed hash brown potatoes and half of the shredded cheese until well combined.

4. I spread the mixture evenly into the prepared baking dish and top it with the remaining cheese.

5. I mix crushed cornflakes (or crackers) with melted butter and sprinkle the mixture over the top of the casserole.

6. I bake for 45–55 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

7. I let it rest for a few minutes before serving to allow everything to set.

Servings and timing

This recipe makes about 8–10 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour and 5 minutes

Variations

• I sometimes add cooked crumbled bacon or diced ham to make it a full meal.

• Swapping the cream of chicken soup for cream of mushroom makes it vegetarian-friendly.

• I like using sharp cheddar for a stronger cheese flavor or mixing in Monterey Jack.

• For a crunchier topping, I use crushed Ritz crackers instead of cornflakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I place portions in the oven at 350°F until warmed through or use the microwave for convenience.
This dish also freezes well—I wrap it tightly before baking and store it for up to 2 months. I thaw overnight in the fridge before baking as directed.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare it a day in advance and refrigerate it unbaked. I just add the topping right before baking.

Can I use fresh potatoes instead of frozen?

I can, but it adds prep time. I peel, shred or dice them, then soak and drain to remove excess starch.

Is there a dairy-free option?

Yes, I substitute dairy-free sour cream, butter, and cheese, and use a non-dairy soup alternative if needed.

What’s the best topping: cornflakes or crackers?

Both work great. I use cornflakes when I want a lighter crunch and crackers for a richer topping.

Can I add vegetables to this dish?

Absolutely. I sometimes mix in cooked broccoli, peas, or bell peppers for added texture and nutrition.

Conclusion

Grandma’s Potatoes is a beloved classic that always brings comfort and joy to the table. It’s creamy, cheesy, and topped with a crispy, buttery layer that makes it unforgettable. Whether I’m cooking for a holiday or just want a cozy side dish, this recipe never fails to deliver that homemade goodness I remember from my childhood.

Grandma’s Potatoes Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

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Description

Grandma’s Potatoes is a classic cheesy potato casserole made with hash browns, sour cream, cream of chicken soup, and a buttery, crispy topping. This comforting side dish is perfect for holidays, potlucks, or cozy family dinners.

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Ingredients

• 1 (32 oz) bag frozen hash brown potatoes (shredded or cubed)
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1/2 cup butter, melted
• 1 small onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups crushed cornflakes or crackers
• 1/4 cup melted butter (for topping)

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Instructions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine sour cream, cream of chicken soup, 1/2 cup melted butter, chopped onion, salt, and pepper.
3. Stir in hash brown potatoes and 1 cup of the shredded cheese.
4. Spread mixture evenly in the baking dish and top with remaining cheese.
5. Mix crushed cornflakes or crackers with 1/4 cup melted butter and sprinkle over the casserole.
6. Bake for 45–55 minutes, until golden brown and bubbly.
7. Let rest for a few minutes before serving.

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Notes

• Add cooked bacon or ham to make it a full meal.
• Use cream of mushroom soup for a vegetarian version.
• Sharp cheddar adds extra flavor; try Monterey Jack for variety.
• Top with crushed Ritz crackers for a richer crunch.

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Nutrition

• Serving Size: 1/10 of casserole
• Calories: 330
• Sugar: 2g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 45mg