Party Potatoes
Party Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1 can cream of chicken soup, (10.5 ounces)
- 1 cup sour cream
- 1/4 cup yellow onion, finely chopped
- 2 cups cheddar cheese, shredded, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups corn flakes, crushed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8-10 minutes, or until just tender but not mushy. Drain well.
⏱️ 15 min
- 3
In a large bowl, combine the melted butter, cream of chicken soup, sour cream, chopped onion, 1 1/2 cups of the shredded cheddar cheese, salt, and black pepper. Mix until well combined.
⏱️ 5 min
- 4
Gently fold the drained potatoes into the sour cream mixture until they are evenly coated.
⏱️ 2 min
- 5
Pour the potato mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min
- 6
In a small bowl, combine the crushed corn flakes with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the potatoes.
⏱️ 2 min
- 7
Bake for 35-40 minutes, or until the topping is golden brown and the potatoes are bubbly and heated through.
⏱️ 40 min•🌡️ 350
- 8
Remove from the oven and let stand for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Party Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1 can cream of chicken soup, (10.5 ounces)
- 1 cup sour cream
- 1/4 cup yellow onion, finely chopped
- 2 cups cheddar cheese, shredded, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups corn flakes, crushed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8-10 minutes, or until just tender but not mushy. Drain well.
⏱️ 15 min - 3
In a large bowl, combine the melted butter, cream of chicken soup, sour cream, chopped onion, 1 1/2 cups of the shredded cheddar cheese, salt, and black pepper. Mix until well combined.
⏱️ 5 min - 4
Gently fold the drained potatoes into the sour cream mixture until they are evenly coated.
⏱️ 2 min - 5
Pour the potato mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min - 6
In a small bowl, combine the crushed corn flakes with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the potatoes.
⏱️ 2 min - 7
Bake for 35-40 minutes, or until the topping is golden brown and the potatoes are bubbly and heated through.
⏱️ 40 min•🌡️ 350 - 8
Remove from the oven and let stand for 5 minutes before serving.
⏱️ 5 min