Happy New Year, loyal readers! It couldn’t come soon enough.

For my last casserole entry, I went with a classic. Party potatoes go by many names, too many to list. There are also a bajillion recipes you’ll find in pretty much every church or community cookbook, but the basic is hash browns, onions, cream-of-something soup, cheese, sour cream and melted butter.

They’re incredibly simple and great for potlucks or year-end/winter comfort food.

I’ll tell you, it’s been tough not to make them before this. Thankfully, the recipe I use comes from my friend, former co-worker and sometimes-food columnist Alan Simmer, and he’s shared them at least once this year.

The recipe he uses fills a 9- by 13-inch pan to the absolute brim and wasn’t so easy to mix in with still-frozen hash browns. So, I’m halving the recipe here.

If letting the hash browns thaw or using a slightly larger casserole dish, feel free to double the recipe and have party potatoes to share.

If you’re a spice person, these taste even better topped with a little bit of your favorite hot sauce.

Party Potatoes 

2 pounds hash browns, shredded

1 (10 ounces) can of cream of something soup (I use cream of onion)

1 (8 ounces) container sour cream

8 ounces shredded cheddar cheese

4 tablespoons butter, melted

1 small onion, chopped

Salt and pepper, to taste

Preheat oven to 350 F.

Melt butter in a small saucepan and saute onion for about 5 minutes. (This is not strictly necessary, but the onions can on the crunchy side if you don’t pre-cook them a little bit … and as Alan notes, the butter “has to be melted anyway!”)

In a large bowl, mix together soup and sour cream, and stir in salt and pepper. Add in butter, onion and cheese. Toss potatoes in the mixture. Pour it into a 9-inch by 13-inch casserole dish.

Bake for about an hour, stirring once halfway through. Let cool for about 10 minutes before serving, and enjoy!

Christinia Crippes is a Courier reporter who loves to cook. Read her blog at www.wcfcourier.com.


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