Food and Recipes Side Dishes Potato Side Dishes Party Potatoes 4.8 (10) 9 Reviews These potatoes are made for sharing. By Robin Asbell Robin Asbell Robin Asbell is an experienced and award-winning food writer, and the author of 11 cookbooks. She is a nationally known expert in whole foods, plant-based, and whole grain cooking, Southern Living's editorial guidelines Updated on November 20, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 15 mins Total Time: 1 hr Servings: 10 Even if you didn't grow up eating Party Potatoes at your Grandma's house, you'll feel cozy and cared for when you dig in to a pan. This recipe has been shared for generations, and across state lines, sometimes under the moniker of "Funeral Potatoes." Call them Cheesy Potatoes or Potato-Cornflake Casserole, just don't miss out on a bite of them before they are devoured. Learn how to make Party Potatoes. Thanks to the frozen hash browns, canned cream of chicken soup, and cornflake topping, these potatoes practically make themselves. Caitlin Bensel; Food Stylist: Torie Cox Create Your Own Family Classic with a Few Swaps In our opinion, potato hash browns have the perfect texture for baking in this casserole, but you may prefer shredded hash browns. Cream of chicken soup is an easy way to give it a little meaty flavor, but if you are expecting vegetarians at your party, you could swap in cream of mushroom soup. If you want a few flecks of green, swap a cup of chopped green onions for the yellow onion. For a different crunchy topping, swap panko or crushed crackers for the cornflakes. How To Make Party Potatoes The full recipe is below, but here's a quick overview: Step 1: Thaw the frozen hash browns in the refrigerator overnight.Step 2: Preheat the oven and prep a 9- x 13-inch pan, or a 2-quart baking dish. If you don't buy pre-shredded cheese, shred 8 ounces of sharp Cheddar for this, and use half in the potatoes, half in the topping.Step 3: In a large bowl, mix the sour cream, cream of chicken soup, half of the cheese, half of the melted margarine or butter, chopped onion, and salt. Stir in the hash browns, then spread in the prepared pan.Step 4: To crush the cornflakes, simply pour into a cereal bowl and press with the bottom of a cup until coarsely broken. Stir in the remaining melted margarine or butter, and remaining Cheddar cheese, then sprinkle over the potato mixture. Ingredients for Party Potatoes Grab these ingredients at the grocery store: Frozen hash browns are widely available. We used a 32-ounce package. Cream of chicken soup and sour cream combine for an ultra-creamy sauce. You'll also need a small yellow onion, or half of a large one. We prefer sweet onions over red because they don't fight the rest of the flavors in the dish. Buy a box of cornflakes for the topping. Eat the leftovers for breakfast, or make Crispy Oven-Fried Drumsticks or Peanut Butter Cornflake Cookies. Can I Make Party Potatoes Ahead of Time? If you are traveling with your potatoes, you can bake them and carry in an insulated carrier, so they arrive hot and ready to serve. If you plan to finish them at your destination, spread the potato mixture in the pan and cover tightly, and mix the topping in a storage tub. Then you can assemble the casserole and bake at 350°F for 45 minutes. How To Store Party Potatoes Any leftovers can be stored, tightly covered, in the refrigerator for up to 4 days. Ingredients 1 (16-oz.) container sour cream 1 (10.75-oz.) can cream of chicken soup 2 cups shredded sharp Cheddar cheese, divided 4 Tbsp. butter, melted, divided 1 small onion, finely chopped (about 1/2 cup) 1 tsp. salt 1 (32-oz.) pkg. frozen hash browns, thawed 2 cups crushed cornflakes Directions Prepare oven and baking dish: Preheat oven to 350°F. Lightly butter a 9-x 13-inch casserole or baking dish. Combine filling: In a large bowl, combine sour cream, soup, 1 cup Cheddar cheese, 2 Tbsp. melted butter, chopped onion, and salt. Mix well. Add hash browns, and stir until well combined, then spread in the prepared pan. Mix cornflake topping: In a medium bowl, combine the cornflakes, remaining 1 cup cheese, and remaining 2 Tbsp. butter. Sprinkle evenly over the potatoes in the pan. Bake casserole: Bake for 45 minutes, or until crispy on top and golden brown around the edges. Rate It Print