Photo: Adobe
I believe I am in good company when I say potatoes are a highlight of any holiday dinner or party for me. Comforting mashed potatoes and gravy in the colder months and cool potato salad for warm-weather picnics can’t be beat and always find a place on my plate. And for a party in any season, a batch of what my family calls Party Potatoes is always a welcome dish. This creamy, cheesy casserole made with hash brown potatoes and topped with a crunch of cornflakes is a comforting serving of deliciousness.
There are countless variations on this cheesy hash browns casserole theme out there, and the dish is also called funeral potatoes, due to its popularity of serving at post-service lunches. But my family has always called it “Party Potatoes” and I assumed my mom got the recipe from a friend or one of the ladies at church and wondered if it originally came from the soup company or other source like many “family recipes” that are shared and passed down. I checked with my sister—the keeper of Mom’s recipe box—regarding a question about the recipe (as my version was scribbled down on some note paper) and she read “Mr. Dell’s” potatoes on the recipe. So, it looks like we do have a version that is adapted from a brand after all, though it still might have come to us via one of the church ladies. This has a little more butter and sour cream, but you could adjust if you prefer. It is, of course, delicious in all its full-fat cheesy glory. And since it’s rich, a serving size could be smallish—but you’ll probably come back for seconds!
If you celebrate Easter, these Party Potatoes would go equally well with brunch or a ham dinner—or almost anything, really. Plus, if you are bringing them to contribute to the meal, it’s easy to bake at home and transport. Also, check out links below to more potato recipes I have highlighted here, and you will have plenty of delicious ideas to satisfy your cravings into the summer.
Party Potatoes
Makes about 10 to 16 Servings
Serve these comforting potatoes with brunch or alongside any meaty main dish.
1 (2-pound) package frozen hash browns (do not need to thaw)
½ cup (8 tablespoons/1 stick), plus 2 tablespoons butter, melted, divided
1 can cream of chicken soup
1 pint (16 ounces) sour cream
½ cup milk
½ cup chopped green onion
½ teaspoon salt
½ teaspoon ground black pepper
2 cups (8 ounces) shredded cheddar cheese, divided
2 cups crushed cornflakes
Chopped chives or green onion, for garnish (optional)
- Heat oven to 350°F.
- Pour the ½ cup melted butter in the bottom of a 9×13-inch (or equivalent 3-quart) baking dish.
- Place half of the hash browns over the butter.
- In a bowl, mix the soup, sour cream, milk, onion, salt, and pepper. Spread half of this mixture over the hash browns in the pan.
- Place half of the cheese over this layer, then top with the remaining half of the hash browns. Repeat the process by spreading the remaining sour cream mixture over this layer of hash browns, then top with the remaining cheese.
- Top with the crushed cornflakes then drizzle the 2 tablespoons melted butter over the top.
- Bake in the preheated oven 1 hour or a little more until it’s golden and heated through. Garnish with chopped chives or green onion, if desired.
PHOTO: DANIELLE KARTES, IDAHO POTATO COMMISSION
Potatoes Four Ways: Serve tasty twists on spuds at the holiday table or any meal with this recipe quartet—plus five ways to use leftover mashed potatoes.
Photo Terry Brennan, Food Styling Lara Miklasevics
Tater Tot Waffles Recipe: Have some fun with food and enjoy this easy and delicious crispy twist on your potato side.
Photo: Idaho Potato Commission
Make a Spud Salad Switch: Mix it up this season with new twists on potato salad—plus, potatoes offer more nutrients than you might think.
Plus, if you need a refresher on cooking ham or ideas for using the leftovers, check out my Easter Ham, Eggs, and Leftovers Roundup
