Name: Grandma’s Potatoes Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (32 oz) bag frozen hash brown potatoes (shredded or cubed, thawed); 2 cups sour cream; 1 can (10.5 oz) cream of chicken soup (or mushroom soup for meatless); 2 cups shredded cheddar cheese; 1/2 cup butter, melted (divided); 1 small onion, finely chopped; 1 tsp salt; 1/2 tsp black pepper; Optional: 1/2 tsp garlic powder or paprika; Optional topping: 2 cups crushed cornflakes mixed with 1/4 cup melted butter, or substitute with Ritz crackers/extra cheese

Grandma’s Potatoes is a nostalgic, creamy, cheesy potato casserole that always brings warmth and comfort to the table. Made with tender hash browns, a rich sour cream and cheese mixture, and a golden buttery topping, this dish is the definition of classic comfort food. I love baking it for family dinners, holiday meals, or anytime I want something that feels like a hug on a plate.

Grandma’s Potatoes Recipe

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and packed with homey flavor. The ingredients are humble, but when they come together, they make a creamy, cheesy, melt-in-your-mouth casserole that’s impossible to resist. It’s a family favorite passed down through generations, and every time I make it, it brings back memories of sitting around the table with loved ones.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen hash brown potatoes (shredded or cubed, thawed)
Sour cream
Cream of chicken soup (or mushroom soup for a meatless version)
Shredded cheddar cheese
Butter
Onion, finely chopped
Salt
Black pepper
Optional: garlic powder, paprika, or crushed cornflakes/butter topping

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, I combine the sour cream, cream of chicken soup, melted butter (reserve some for the topping), chopped onion, salt, and pepper.
I stir in the shredded cheese and then fold in the thawed hash browns until evenly coated.
I pour the mixture into the prepared dish and spread it out evenly.
For the topping, I mix crushed cornflakes with melted butter and sprinkle it over the top. (If I don’t have cornflakes, I sometimes use more shredded cheese or crushed Ritz crackers.)
I bake for 45–55 minutes, or until the top is golden and the casserole is bubbling around the edges.
I let it cool for a few minutes before serving.

Servings and timing

This recipe serves 8 to 10 people. It takes about 15 minutes to prep and 45–55 minutes to bake. I usually have it on the table in just about 1 hour.

Variations

I sometimes add cooked crumbled bacon or ham for a heartier version.
For a little heat, I stir in diced green chilies or a pinch of cayenne pepper.
I’ve made a meatless version using cream of mushroom soup and veggie broth instead of cream of chicken.
Swapping cheddar for pepper jack or gouda gives it a unique flavor twist.
I occasionally add frozen peas or chopped broccoli for some hidden veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until hot and bubbly. It also freezes well—I freeze it unbaked for later or freeze leftovers in portions and thaw overnight before reheating.

FAQs

Can I make Grandma’s Potatoes ahead of time?

Yes, I often assemble the casserole, cover it tightly, and refrigerate it overnight. I just bake it the next day, adding 5–10 extra minutes since it starts cold.

What kind of hash browns should I use?

I use shredded or cubed frozen hash browns, thawed completely. I avoid hash browns with seasoning already added to keep the flavor classic.

Can I use fresh potatoes instead?

Yes, I’ve used peeled and shredded fresh potatoes. I just rinse and dry them well to remove excess starch and moisture before mixing them in.

Is there a way to make it lighter?

I sometimes use light sour cream and reduced-fat cheese. It’s still creamy and delicious, though the texture will be slightly different.

What can I serve with this?

I usually serve it with ham, roast chicken, or a green salad. It’s also a great potluck dish or a brunch side with eggs and sausage.

Conclusion

Grandma’s Potatoes is the kind of recipe that feels like it’s wrapped in tradition and love. I keep coming back to it because it’s easy, comforting, and always a favorite at the table. Whether I’m feeding a crowd, bringing a dish to a gathering, or just craving something warm and cheesy, this classic casserole never lets me down.