Party Potatoes Deluxe are a staple side dish at my family's holiday get-togethers. Creamy, cheesy, crunchy, and irresistible!
Try my gluten free version of party potatoes!
I am this excited to share today’s Week of Thanksgiving Favorites recipe with you: Party Potatoes Deluxe!
Look up “irresistible” in the dictionary, and you’ll find this creamy, cheesy, crunchy side dish.
Party Potatoes Deluxe is my Mom’s specialty potato dish that she serves every year for every major holiday.
Thanksgiving, Christmas, Easter, and every special occasion in between are not complete unless there’s a big, bubbling casserole dish of these cheesy potatoes present.
I can’t remember a single holiday over the last 25+ years where it hasn’t been served!
In case you haven’t guessed, butter puts the deluxe in Party Potatoes Deluxe — and the party for that matter. It gives the creamy dish a rich and decadent flavor, and the crushed cornflake crumbs on top an audible crunch.
That said, this ultimate potato dish is definitely a bit high on the calorie scale, but for a special holiday, it’s worth the splurge.
While mashed potatoes and gravy will always have their place at the Thanksgiving table, my family will always make room for Party Potatoes Deluxe!
Hope you’ll give it a shot (I know Iowa Mom Eats would be very pleased!)
Equipment
Ingredients
- 1/2 cup butter, divided
- 1 lb country-style diced frozen hash browns, thawed
- 1/4 cup green onions, chopped
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 can condensed cream of chicken soup
- 1 cup crushed corn flakes
Directions
- Preheat oven to 350 degrees. Melt 1/4 cup butter in an 8x8 casserole dish in the oven while it heats.
- Meanwhile, combine hash browns, green onions, sour cream, cheese and soup in a large bowl. Scoop the mixture into the casserole dish over the melted butter then bake uncovered for 30 minutes.
- Melt remaining 1/4 cup butter in a small mixing bowl in the microwave then add crushed cornflakes and stir to combine. Sprinkle evenly on top of the potatoes then bake for 15 more minutes.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My daughter made these tonight for her vegetable assignment in her Food Science class. We liked them. She did double the recipe for our family of 7. Leftovers for lunch this week. This recipe is very similar to the one my mom makes! :)
? Absolutely delicious!!! Such a big hit here in Michigan!
Your recipe is awesome :) I added a little cream cheese and garlic powder it turned out great.
Help! The pictures on this recipe look like small cubed potatoes, but the “country style” and my store are shredded. What do you use in this recipe? I am making this dish for Easter and I want to get it right. Thanks so much!
Hi Amy! We use the cubed potatoes but shredded should be fine too!
Hi Kristin!! Can I shred my own potatoes? If so, how many cups?
Also, is this for a 9×13? Enough for 6 or do I double the recipe?
Thanks