I am very fortunate to have an extraordinary mother-in-law! We don’t get to see her often, but when we do, we all enjoy our time together. We do big stuff like Dollywood, little stuff like cooking, and all that in-between stuff like building TP’s in the bathroom for her grandson’s birthday.
Anyway, in addition to her stellar hot gluing skills, our whole crew insists she make these cheesy potatoes every time she comes to visit. Whether you’re from her native Yooper territory or down far below the Mason Dixon like me, you’ll want to add this to your reportiore today!
Cheryl’s version is a perfect side dish to bring to any potluck or serve alongside almost any main dish. I like to add some extra seasonings and ham and call it a meal. (In fact, it’s an excellent alternative to use up any leftover holiday ham.). Either way, it is guaranteed to be a show-stopper!
- 1 14 oz bag of hash brown squares
- 1 diced onion
- 1 can of cream of chicken soup
- 1/2 c. Melted butter
- 2 cups shredded cheese
- 4 Tbs. sour cream
- 1 ranch packet
- 2 cups of cubed ham
- 6 cups of potato chips
1. Pull your hashbrowns out of the freezer and to let them thaw slightly. Preheat your oven to 375.
2. Mix everything except the chips and hashbrowns. (onion, cream of chicken soup, melted butter, shredded cheese, sour cream, ranch seasoning, and ham).
3. Add in hash browns.
4. Spread in a greased 9×13 pan.
*If you have a deeper foil pan, you can grease it and then mix all of your ingredients there. It may stick a little on the corners, but it does eliminate an extra bowl to wash. I’m just saying.
5. Measure 6 cups of potato chips. Crunch them. Cheryl likes Lays. I like kettle cooked. As long as they’re crispy and greasy, they’ll work well. Sprinkle on top of your casserole.
6. Bake at 375 for 1 hour.
7. Broil for 1-2 minutes to brown up those chips a little more.
8. Let cool slightly before serving. Enjoy! And don’t be bashful about getting in line….it’ll be gone before you know it!!