By Memorial Day weekend. The household hosted a small cookout on the back porch. Eight people. Brayden in the high chair we hauled outside. The recipe was Grandpa’s party potatoes — the casserole-style hashbrown bake with sour cream, cheddar, butter, and crushed corn-flakes on top.
The recipe is below.
Grandpa’s Party Potatoes
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 8
Ingredients
- 1 (30 oz) bag frozen shredded hash brown potatoes, thawed
- 2 cups shredded sharp cheddar cheese, divided
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup butter, melted and divided
- 1/2 cup diced yellow onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups crushed buttery crackers (such as Ritz)
Instructions
- Preheat and prep. Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- Mix the filling. In a large bowl, combine thawed hash browns, 1 1/2 cups of the cheddar cheese, cream of chicken soup, sour cream, 1/4 cup of the melted butter, diced onion, garlic powder, salt, and pepper. Stir until evenly combined.
- Fill the dish. Spread the potato mixture evenly into the prepared baking dish.
- Make the topping. In a small bowl, toss the crushed crackers with the remaining 1/4 cup melted butter until the crumbs are coated. Sprinkle the remaining 1/2 cup cheddar cheese over the potato mixture, then top evenly with the buttery cracker crumbs.
- Bake. Bake uncovered for 40 to 45 minutes, until the top is golden and the edges are bubbling. Let rest 5 minutes before serving.
Nutrition (per serving)
Calories: 420 | Protein: 10g | Fat: 26g | Carbs: 38g | Fiber: 2g | Sodium: 680mg