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Those Potatoes


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Rate this recipe 4.2/5 (22 Votes)


  • 6 medium potatoes (or you can use approximately 10 cups pre made frozen hash browns if you want).
  • 1 stick of butter
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • 3 cups shredded cheddar cheese
  • 1/2 cup green onions, chopped
  • Salt and Pepper
  • 2 cups crushed cornflakes (or cracker crumbs)
  • 1/4 cup melted butter


Adapted from


Step 1

1. Pre-heat oven to 350 degrees

2. Cook Potatoes with skins on until tender.
3. Cool completely.
4. Grate potatoes and put into a large bowl (I usually keep the skins on; most of the skins will be easy to remove at the end of grating each potato.) Note: you can use approximately 10 cups frozen hash browns if you don't want to cook and grate your own.
5. Melt butter.
6. Add cream of chicken soup, sour cream and green onions. Mix well.
7. Add half of the cheese to the potatoes and mix lightly and gently together.
8. Add the creamy mixture to the potato mixture.
9. Spread mixture into a 9x13 inch casserole pan.
10. Sprinkle lightly with salt and pepper.
11. Top with remaining cheese
12. Sprinkle with crushed cornflakes (I have used crushed cracker crumbs in a pinch and that is good as well; although there is a flavor and crunch that the cornflakes give that is very good.)
13. Melt remaining 1/4 cup of butter.
14. Drizzle butter over crushed cornflake crumbs.
15. Bake for 35 - 45 minutes


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