How to Make Delicious Party Potatoes

Elevate your gathering with our “Festive Feast” Party Potatoes, a dish that promises to steal the spotlight at any table. These creamy, cheesy potatoes are baked to perfection, creating a comforting side that’s both indulgent and irresistibly delicious. Featuring a blend of tender potatoes, rich cream, and melty cheese, topped with a crispy, golden crust, this recipe is the ultimate crowd-pleaser. Perfect for holidays, celebrations, or any occasion that calls for a bit of culinary cheer, Party Potatoes are sure to become a staple in your entertaining repertoire.

Why You’ll Love “Festive Feast” Party Potatoes:

• Universally Loved: Who can resist the allure of creamy, cheesy potatoes?
• Versatile: Easily adaptable to include your favorite herbs, cheeses, or even bacon bits for added flavor.
• Make-Ahead Convenience: Prepare ahead of time and bake when ready to serve, making your party planning a breeze.
• Comforting and Satisfying: The perfect side dish to complement any main, offering warmth and satisfaction in every bite.

Ingredients Notes For “Festive Feast” Party Potatoes:

• Potatoes: Opt for Yukon Gold or Russet potatoes for their fluffy texture and ability to absorb the creamy sauce.
• Cream: A mix of heavy cream and sour cream for richness and tang.
• Cheese: Sharp cheddar for depth of flavor, combined with Parmesan for a crispy topping. Feel free to experiment with different cheese blends.
• Onions: Finely chopped for a subtle sweetness and added texture.
• Seasonings: Salt, pepper, and garlic powder are essentials. Fresh chives or green onions make great additions for color and flavor.

Recipe Steps:

1. Prep the Potatoes: Peel and slice the potatoes into thin rounds. Parboil them until just tender to ensure they cook evenly in the oven.
2. Mix the Sauce: In a bowl, combine the heavy cream, sour cream, finely chopped onions, and seasonings. Stir in half of the shredded cheddar cheese.
3. Layer It Up: In a greased baking dish, layer half of the parboiled potato slices. Pour half of the cream mixture over the potatoes, then repeat with another layer of potatoes and cream mixture.
4. Top and Bake: Sprinkle the remaining cheddar cheese and all of the Parmesan cheese on top. Bake in a preheated oven until the potatoes are tender, the sauce is bubbly, and the top is golden and crispy.
5. Serve Hot: Let the dish cool slightly before serving to allow the sauce to thicken. Garnish with fresh chives or green onions for a pop of color.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven covered with foil to prevent the top from burning, until heated through.

How to Make Delicious Party Potatoes

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Ingredients

 

For the Potato Mixture:

• ▢ Frozen hash browns: 2 lbs about 900g, thawed
• ▢ Sour cream: 1 cup
• ▢ Cream of chicken soup: 1 can 10.75 oz, can substitute with cream of mushroom or celery soup for a vegetarian option
• ▢ Cheddar cheese: 2 cups shredded
• ▢ Butter: 1/2 cup 1 stick, melted
• ▢ Onion: 1 medium finely chopped
• ▢ Salt and pepper: To taste

For the Topping:

• ▢ Cornflakes: 2 cups crushed
• ▢ Butter: 1/4 cup 1/2 stick, melted

Instructions

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Mix the Potato Mixture:

• In a large bowl, combine the thawed hash browns, sour cream, cream of chicken soup, shredded cheddar cheese, 1/2 cup melted butter, chopped onion, salt, and pepper. Mix until well combined.

Transfer to Baking Dish:

• Spread the potato mixture evenly in the greased baking dish.

Prepare the Topping:

• In a medium bowl, mix the crushed cornflakes with 1/4 cup melted butter until the cornflakes are well coated.

Add the Topping:

• Sprinkle the buttered cornflakes evenly over the top of the potato mixture.

Bake:

• Bake in the preheated oven for 45-50 minutes, or until the casserole is heated through and the topping is golden brown and crispy.

Serve:

• Let the casserole stand for a few minutes before serving. This allows it to set slightly, making it easier to scoop.