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:
- Prep the Potatoes: Peel and slice the potatoes into thin rounds. Parboil them until just tender to ensure they cook evenly in the oven.
- 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.
- 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.
- 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.
- 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
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 9×13 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.
