Escalloped Potatoes
Creamy and cheesy escalloped potatoes with a crunchy cornflake topping, this comforting casserole is perfect for family dinners or holiday gatherings. The rich flavors of cheddar and tender hashbrowns meld beautifully, making it a versatile dish that appeals to all ages and pairs well with a variety of main courses.
Ingredients
Instructions
- Thaw the frozen hashbrowns and preheat the oven to 350°F.
- In a large bowl, combine the thawed hashbrowns, melted oleo, chopped onions, cream of chicken soup, grated cheddar cheese, salt, and pepper.
- Pour the mixture into a 3-quart casserole or large baking dish.
- In a small bowl, mix the crushed corn flakes with 1/4 cup melted oleo.
- Sprinkle the buttered corn flakes evenly over the top of the casserole.
- Bake in the preheated oven for 45 minutes until bubbly and golden brown.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or cream cheese to the potato mixture. If you prefer a bit of spice, incorporate diced jalapeños or a sprinkle of cayenne pepper. You can substitute the Cheddar cheese with Gruyère for a different flavor profile. Ensure the hashbrowns are fully thawed to avoid excess moisture in the dish.
Serving Suggestions
Escalloped potatoes make a hearty side dish that pairs beautifully with roasted meats or a fresh green salad. Consider serving it alongside Chicken Pot Pie Casserole for a comforting meal. For a complete dinner, add steamed vegetables or a light soup to balance the richness of the potatoes.
Storage & Reheating
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20-25 minutes, or until heated through. Adding a splash of milk can help restore its creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Potatoes contains roughly 226 calories, with 11g protein, 14g carbohydrates, and 14g fat. It is an excellent source of vitamin C (40% of the Daily Value), calcium (26% of the Daily Value), and vitamin A (24% 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 hashbrowns?
Yes, you can use fresh potatoes. Slice them thinly and parboil for about 5 minutes before mixing with the other ingredients to ensure they cook evenly in the casserole.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the point of baking and refrigerate it overnight. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I substitute for cream of chicken soup?
If you want a vegetarian option, consider using cream of mushroom soup or a homemade white sauce. You can also use a can of cream of celery soup for a slightly different 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).