Cheesy Sour Cream Potatoes
Creamy, cheesy sour cream potatoes with sharp cheddar and Parmesan, perfect for comforting family dinners or holiday gatherings, rich in flavor and easy to prepare.
Ingredients
Instructions
- Mix the thawed hash brown potatoes, sour cream, undiluted potato soup, shredded Cheddar cheese, salt, pepper, and grated onion together in a large bowl.
- Pour the mixture into a buttered 13 x 9-inch baking pan.
- Sprinkle Parmesan cheese evenly over the top.
- Cover the pan and bake at 350°F for 30 minutes.
- Remove the cover and bake an additional 30 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or Greek yogurt to the mixture. If you want to reduce the sodium, opt for low-sodium potato soup. Fresh herbs, like chives or parsley, can elevate the flavor. You can also substitute the Cheddar cheese with Monterey Jack or Gruyère for a different taste profile.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. It also complements grilled meats, making it a great side for barbecues. For a comforting brunch, serve alongside scrambled eggs or with the light sweetness of Whole Wheat Banana Sticks for a delightful contrast.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Sour Cream Potatoes contains roughly 426 calories, with 16g protein, 50g carbohydrates, and 19g fat. It is an excellent source of vitamin C (95% of the Daily Value), calcium (33% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 1510mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Peel and shred them, then par-cook them in boiling water for a few minutes before mixing with the other ingredients. This will help achieve the right texture in the final dish.
Can I prepare this dish in advance?
Absolutely! You can assemble the dish a day ahead and store it covered in the refrigerator. Just add about 10-15 extra minutes to the baking time if baking straight from the fridge.
Is there a vegetarian option for this recipe?
This recipe is already vegetarian. To make it even healthier, you can add some diced bell peppers or spinach to the mix for added nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).