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.
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!