Cheesy potato recipes – SHK

zhy9505 2023年10月19日

0 2 5 minutes read

I put my own spin on a classic cheesy potato recipe. The soft cheesy potatoes topped with butter and crunchy cornmeal filling make this dish a favorite place! We swapped the sour cream for Greek yogurt, which gave it a great flavor and a protein boost.

Why We Love This Cheesy Potato Recipe

Tabby funeral potatoes are a favorite comfort food that is often served in parties and in big waters, especially in certain parts of the United States. We love these potatoes because:

Cheesy potatoes are a more carbohydrate heavy dish. Carbohydrates can trigger the release of serotonin in the brain, which is often associated with happiness and comfort. This makes them particularly attractive when it comes to comfort food.
Our cheesy potato recipe has a crisp filling made from corn flakes and a little melted butter. This contrast of textures (ice cream and crunchy) adds a very attractive bite to dishes that many consider irresistible.
For many, cheesy funeral potatoes are not only related to taste, but also to nostalgia. They often evoke enthusiastic memories of family gatherings, tarpaulins and holiday dinners to make them more enjoyable.
Tabby potatoes are relatively easy to prepare and can be made in large quantities. The simplicity of recipes and the ability to feed people make them a popular choice for parties and events.

Overhead shot of cheesy potatoes on white plate on fork.

You need the ingredients you need for this cheesy potato recipe:

Russian potatoes or frozen chopped hash brown
Chicken Soup Cream (our favorite homemade)
Greek Yogurt
Onion powder
Dried parsley
Salt and pepper
Chopped cheddar cheese
Nachos
butter

Ingredients You need to make this cheesy potato recipe.

How to make tacky potatoes:

Preheat the oven: Preheat the oven to 350°F (175°C). Lubricate the 9×13-inch baking tray.
Prepare potato mixture: If you are using fresh potatoes, peel and rinse the potatoes. You’re going to potatoes. Add the potatoes to a large pot and cover with cold water. Bring water to a boil over high heat. Turn off the heat once the water starts to boil. Allow the potatoes to cover with hot water for 5 minutes. Drain the water and cool. Use a box grater to chop the potatoes once they are cool enough to handle. If you are using frozen hash brown, make sure they are mostly melted and excess water will drain. You can place the freezer bag in the refrigerator overnight to melt it!
Layer the casserole layer. In a large bowl, stir together the chicken broth, Greek yogurt, onion powder, parsley, salt, pepper and chopped cheese. Fold potatoes. And mix until everything is combined.
Sprinkle the mixture into the prepared baking tray. If you like, add more chopped cheese on top.
Prepare the toppings:In another bowl, mix crushed corn flakes with melted butter. Stir until the mixture is evenly coated.
Add toppings:Sprinkle the butter cornmeal mixture evenly on top of the potato mixture in the baking tray. This will create a crispy golden brown filling for the casserole.
bake:Place the baking tray in a preheated oven and bake for about 40 minutes, or until the casserole is hot and bubbled and the top is brown.
Serve: Once done, remove the casserole from the oven and cool for a few minutes before serving. Taboo potatoes are best heated.

Tips and suggestions

Choose the right potatoes: If you are using Russet potatoes, choose frozen brown potatoes, whether diced or chopped. These are handy and provide a consistent texture to your casserole.
Using quality cheese: High-quality cheddar cheese makes a significant difference in the taste of the dish. Grind the cheese from the chunks for the freshest flavor and the best melting quality.
Variations: Feel free to customize your recipes. You can add diced ham, crumbled bacon, green onions, and even diced Bell peppers to enhance the flavor and texture of the cheesy funeral potatoes.
onion: Onions are optional, but they can add a good flavor to your dish. You can use fresh chopped onions, or even lightly sauté the onions and mix them into the potato mixture.
seasoning: Season the potato mixture with salt and pepper. Remember that the condensed cream of chicken soup and cheese can be very salty, so add salt easily and adjust it to your liking.
Creamy alternatives to chicken soup: If you don’t want to use canned condensate soup, you can make your own chicken soup using roux (butter and flour) and chicken soup or milk.

A large slice of cheesy potatoes with fresh parsley on top and a white plate with forks.

More of our favorite casserole recipes

More delicious potato recipes:

Taboo potatoes

The soft cheesy potatoes topped with butter and crunchy cornmeal filling make this dish a favorite place! We swapped the sour cream for Greek yogurt, which gave it a great flavor and a protein boost.

Serve: 12 people

Calories: 239KCAL

Preheat the oven to 350°F. Spray a 9 x 13-inch baking tray with cooking spray.
If you are using fresh potatoes, peel and rinse the potatoes. You’re going to potatoes. Add the potatoes to a large pot and cover with cold water. Bring water to a boil over high heat. Turn off the heat once the water starts to boil. Allow the potatoes to cover with hot water for 5 minutes. Drain the water and cool. Use a box grater to chop the potatoes once they are cool enough to handle.
If you are using frozen hash brown, make sure they are mostly melted and excess water will drain. You can place the freezer bag in the refrigerator overnight to melt it!
If you want to make your own chicken soup cream, my recipe is simple and delicious! Don’t be afraid – try it! Recipe is here.
In a large bowl, stir together the chicken broth, Greek yogurt, onion powder, parsley, salt, pepper and chopped cheese. Fold potatoes. And mix until everything is combined.
Sprinkle the mixture into the prepared baking tray. If you like, add more chopped cheese on top.
Pour the cornflakes into the zipper bag and gently crush them with the rolling pin. Pour melted butter into the bag and shake to distribute evenly. Sprinkle crushed cornflakes on top of the potato mixture.
Bake for 35-40 minutes, or until the top turns golden and bubbles on the sides. Let sit for 5-10 minutes before serving. enjoy!

Choose the right potatoes: If you don’t want to use Russet potatoes, choose frozen hash brown potatoes, whether it’s diced or chopped. These are handy and provide a consistent texture to your casserole.

Using quality cheese: High-quality cheddar cheese makes a significant difference in the taste of the dish. Grind the cheese from the chunks for the freshest flavor and the best melting quality.

Variations: Feel free to customize your recipes. You can add diced ham, crumbled bacon, green onions, and even diced Bell peppers to enhance the flavor and texture of the cheesy funeral potatoes.

onion: Onions are optional, but they can add a good flavor to your dish. You can use fresh chopped onions, or even lightly sauté the onions and mix them into the potato mixture.

seasoning: Season the potato mixture with salt and pepper. Remember that the condensed cream of chicken soup and cheese can be very salty, so add salt easily and adjust it to your liking.

Creamy alternatives to chicken soup: If you don’t want to use canned condensate soup, you can make your own chicken soup using roux (butter and flour) and chicken soup or milk.

You can make these in advance! Just follow all the steps to spread the potato mixture in the baking tray. Cover with plastic wrap or tin foil and store it in the refrigerator until ready to bake. Top with cornmeal mixture and bake as directed!
Freeze: Sprinkle potato mixture into a baking tray. Cover tightly with plastic wrap and cover with tin foil. Freeze for up to 3 months. When ready to bake, thaw the potato mixture overnight and add the cornflakes. Bake as directed.