Contents
- 1 The First Bite That Hooked Me
- 2 My Messy First Try
- 3 Why This Dish Works
- 4 A Dish With Roots
- 5 Ingredients:
- 6 Easy Cheesy Comfort in Every Bite
- 7 3 Tasty Twists to Try
- 8 Serving Up the Goodness
- 9 Keep It Fresh or Freeze It
- 10 Fix Common Potato Problems
- 11 Your Questions, Answered
- 12 Dig In and Share the Love
- 13 Easy Cheesy Hash Brown Scalloped Potatoes
The First Bite That Hooked Me
The smell hit me first—buttery, cheesy, with a hint of garlic. My neighbor brought over a steaming dish of these potatoes years ago. One bite and I was sold. The creamy sauce clung to the tender hash browns, and the sharp cheddar made it sing. Ever wondered how you could turn frozen hash browns into something unforgettable? This dish proves simple ingredients can shine. Now it’s my go-to for potlucks and lazy Sundays. Who knew comfort could come from a freezer bag?My Messy First Try
I rushed my first attempt and forgot to thaw the hash browns. The sauce turned watery, and the cheese clumped weirdly. But my family still devoured it. That’s the magic of home cooking—even flops feed the soul. Now I set the potatoes out early, no shortcuts. Cooking teaches patience, and hunger makes everything taste better. What’s your favorite kitchen oops-turned-win? Share below!Why This Dish Works
– The cream of chicken soup adds depth without overpowering. – Sharp cheddar cuts through the richness, balancing each bite. Which flavor combo surprises you most? Is it the garlic-pepper kick or the creamy-cheesy melt? Try swapping cheeses—pepper jack gives it a fun twist. This dish is a blank canvas for your cravings.A Dish With Roots
Scalloped potatoes date back to 18th-century Europe, often baked with cream and breadcrumbs. This version leans on American pantry staples—canned soup, frozen potatoes. *Did you know hash browns became popular in U.S. diners in the 1920s?* Now they’re a weeknight hero. Would you try this with fresh potatoes, or stick to the easy frozen kind? Vote in your head!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Southern style diced frozen hash browns | 1 (32-ounce) bag | Thawed |
| Garlic powder | 1/2 teaspoon | |
| Onion powder | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Pepper | 1/4 teaspoon | |
| Cream of chicken soup | 1 (10.5-ounce) can | |
| Heavy cream | 1 cup | |
| Shredded sharp cheddar cheese | 8 ounces (2 cups) |
Easy Cheesy Comfort in Every Bite
Step 1 Preheat your oven to 350°F. Grab a 9×13-inch baking dish. Spray it with nonstick cooking spray. This keeps the potatoes from sticking. Step 2 Mix garlic powder, onion powder, salt, and pepper in a bowl. Add cream of chicken soup and heavy cream. Stir until smooth. Fold in thawed hash browns gently. Step 3 Add half the cheese to the mix. Stir until evenly combined. Spread the mixture into the dish. Cover tightly with foil. Step 4 Bake for 60 minutes. Remove the foil carefully. Sprinkle the rest of the cheese on top. Bake 20 more minutes until bubbly. (Hard-learned tip: Let it rest 5 minutes before serving. This helps the cheese set nicely.) What’s your go-to comfort food side dish? Share below! Cook Time: 1 hour 20 minutes Total Time: 1 hour 30 minutes Yield: 8 servings Category: Dinner, Side Dish3 Tasty Twists to Try
Vegetarian Swap cream of chicken for cream of mushroom. Use veggie broth if needed. Just as creamy, no meat. Spicy Kick Add diced jalapeños or a dash of hot sauce. Perfect for those who love heat. Breakfast Style Top with crispy bacon bits before baking. Serve with eggs for a hearty morning meal. Which twist would you try first? Vote in the comments!Serving Up the Goodness
Pair with grilled chicken or roasted veggies. Add a crisp green salad for balance. Drink ideas: Iced tea (non-alcoholic) or a light lager (alcoholic). Both cut through the richness. Which would you choose tonight? Tell us below!
Keep It Fresh or Freeze It
Got leftovers? Let the dish cool before covering it. Store in the fridge for up to 3 days. Reheat slices in the microwave or oven. *Fun fact*: My neighbor swears this tastes even better the next day! Freeze extras in airtight containers for 2 months. Thaw overnight before reheating. Why this matters: Proper storage keeps flavors bright and textures creamy. Want to batch-cook? Double the recipe and freeze half for busy nights. Ever tried freezing cheesy potatoes? Share your tips below!Fix Common Potato Problems
Issue 1: Soggy potatoes. Fix: Squeeze thawed hash browns in a towel to remove excess moisture. Issue 2: Bland flavor. Fix: Add a pinch of smoked paprika or hot sauce. Issue 3: Cheese burns. Fix: Tent foil loosely over the dish during the final bake. Why this matters: Small tweaks make a big difference in taste and texture. My grandkids used to pick out the “black bits”—now they clean their plates! Ever faced a potato disaster? Tell us how you saved it.Your Questions, Answered
Q: Can I make this gluten-free? A: Swap the cream of chicken soup for a gluten-free version. Check labels on hash browns too. Q: How far ahead can I prep this? A: Assemble it 1 day before. Keep it covered in the fridge until baking. Q: What cheese swaps work? A: Try Monterey Jack or Gruyère. Avoid pre-shredded cheese—it doesn’t melt as smoothly. Q: Can I halve the recipe? A: Yes! Use an 8×8-inch pan and reduce baking time by 10 minutes. Q: Any veggie add-ins? A: Diced ham or sautéed onions are tasty. Fold them in with the hash browns.This dish is a crowd-pleaser—just like my grandpa’s campfire potatoes. Serve it with roasted chicken or a crisp salad. Snap a photo of your cheesy masterpiece! Tag Savory Discovery on Pinterest so I can cheer you on. Happy cooking! —Elowen Thorn
Easy Cheesy Hash Brown Scalloped Potatoes
Description
A comforting and cheesy potato dish made with frozen hash browns, cream of chicken soup, and sharp cheddar cheese.
Ingredients
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the garlic powder, onion powder, salt, pepper, cream of chicken, and heavy cream. Add the thawed hash browns and stir together. Add about half of the cheese and stir to combine.
- Spread the mixture into the prepared pan and cover tightly with aluminum foil. Bake for 60 minutes. Carefully remove the foil and sprinkle the remaining cheese over the top. Bake for an additional 20 minutes or until the cheese is melted and the potatoes are cooked through. Allow to rest for about 5 minutes before serving.
Notes
- For extra crispiness, broil for the last 2-3 minutes after baking. You can also substitute cream of mushroom soup for a vegetarian version.
Potatoes, Hash Browns, Cheese, Casserole, Comfort Food