Grandma’s Potatoes have the yummiest combination of flavors and are the most amazing potatoes I have ever eaten! They are always a huge hit!
Every year while I was growing up, we celebrated Christmas Eve with family at my parent’s house. It was always a beautiful night of making memories and spending time with our loved ones, parents, grandparents, aunts, uncles, and cousins. Along with the amazing tradition of seeing family, came the delicious food that we enjoyed year after year. Grandma’s Potatoes were always something that everyone looked forward to!
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No matter who tried to recreate this incredible recipe, it always tasted best when my grandma made them. She had a magical touch and cooked them to perfection each and every time. Grandma’s Potatoes would disappear before everyone was able to walk through the buffet line, so she had to start making four pans each year. The fourth pan was secretly put aside so we could have some on Christmas morning. It was perfect because they were already cooked, so we could just warm them up after opening presents.
On the years that we spend Christmas at home, I’d make Grandma’s Potatoes, and then sometimes again on New Year’s Day. They are by far the best potatoes I have ever had and they are always a crowd-pleaser! I have made them for my in-laws several times and they couldn’t believe how wonderful they tasted. Everyone wanted the recipe! These easy cheesy potatoes would work as a side dish to pineapple glazed ham or super juicy, brined roasted turkey, or as a breakfast side dish. They are very addictive and have the most amazing combination of flavors. Give them a try, and watch them disappear. You will be really happy you made them and might start eating them every single Christmas or holiday season!
What is your favorite food to eat at Christmas time?
Want more family recipes?
- Mamaw’s Rolls
- Syrian Rice
- Mom’s Mashed Potatoes
- Mamaw’s Cinnamon Rolls
- Mother-in-Law Yams
- Grandma’s Potato Salad
- Home Fries
- More side dish recipes…
Tools used to make this Grandma’s Potatoes recipe
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
- One 23-ounce bag frozen Ore-Ida diced hash brown potatoes
- One 10.5-ounce can cream of chicken soup
- 1/2 cup unsalted butter 1 stick
- One 8-ounce container sour cream
- 2 cups shredded cheddar cheese
- 1/4 cup sliced green onions plus more for garnish
- One 6-ounce container cheddar french fried onions
- Preheat oven to 350 degrees.
- In a large bowl, add the stick of butter, sour cream, and cream of chicken soup. Microwave and melt completely, about 1 -2 minutes. Stir to combine.
- Add hash browns, cheddar cheese, and green onions to the sour cream mixture. Mix well to coat all of the hash browns. Transfer to a 9x13 pan and spread into an even layer.
- Bake, uncovered, for 55-60 minutes
- Top the potatoes with a container of cheddar french fried onions.
- Bake for an additional 5-10 minutes (start checking at 5 mins)
- Remove from the oven and sprinkle with more green onion. Serve warm.
Ruth Ann says
I give this 5 stars just because it sounds so tasty.
I want to try these soon as I shop for the diced potatoes, or, maybe I could use the shredded already in my freezer.
I guess I’ll have a cup o’ soup for lunch because I’m going to try halving the recipe.
Recipes for 2 aren’t always so tasty wish there was a part in recipes, to scale them for serving sizes.
Aubrey Cota says
Guess what?! Our recipes have the coolest feature, you can adjust the serving size on the recipe card section and it will automatically adjust the portions need! The servings size spot on the recipe card is hyperlinked, when you click on it you can slide to the left or the right, it will go from 1 serving up to whatever you’d like it for.
Melissa Jennings says
Thanks SO much Aubrey! I have to cook food for 30 every Christmas and your trip sure is a time saver! Most times I can just multiply/divide to get the right amt but other times it can be too time consuming!
Another tip I figured out when substituting say lemon juice for fresh lemons is to google “how much lemon juice is equal to 6 fresh squeezed lemons?” You will find that you can also ask google “what is 16 1/8tsp equal to in cups?”. I do a LOT of canning & usually have 5-10 times the produce a recipe calls for so I use it frequently to make sure that I get salt/acid/certo, etc right because not getting it right can not only make someone very sick, it can force you to throw away 30 quarts of salsa, spaghetti sauce sans meat, etc. When you think about all your wasted money, work & time of planting, weeding, picking, prepping, cooking and canning let’s just say one could go from very happy to totally ticked off in seconds!
There are also some equivalency charts in some Betty Crocker cooks books. Mine is about 35yrs old & has that as well as substitution conversion charts!
Ruth Ann Ryan says
Has anyone tried dividing this recipe in two and freezing half?
This looks so yummy and recipes for small 2 and 3 person families are just not as good.
I suppose after my name I should write ISO great recipes for 2 or 3. LOL
I’m fixing to make this now to go with our smoked ribs and Boston butt. I can’t wait! ?
Aubrey Cota says
I hope they complimented the meal perfectly! Thank you so much.
How many does this recipe serve?
Aubrey Cota says
Christine Titus says
So simple to make and very yummy! I did add salt and pepper to it and I couldn’t find the cheddar french fried onions, so I just used the regular ones, which worked out great. Love this dish. It goes with pretty much any meat, it’s simple to throw together, perfect for a potluck and it’s yummy! What more could you want?
Such a great side. I have been making for years. You can sub crushed potatoe chips for topping or just sprinkle with a little cheddar cheese. Try ham as an add in it is yummy.
Casey Clarkson-Frost says
Hi ~ This looks like a wonderful “comfort food” to try. As a lifelong vegetarian I don’t want to use Cream of Chicken Soup however. Have you ever used Cream of Mushroom as a replacement? Would you recommend that or something else?
Try cream of celery soup. I make it this way and it is wonderful 😊
Brenda Ruzic says
If you add cubed ham, it makes a delicious entree. Serve with salad or hot vegetables and crusty rolls. Great comfort food!
Molly Wells says
Love these potatos my grandma had made these potatos for as long as I can remember, they were somthing I looked forward too every year. I finally got the recipe about a year before my grandma died. I miss her terribly but I keep her memory alive by makeing theses pretty much every holiday. And I look forward to it cause they taste so good (very addictive). I have to make at least 2 pans when I go to family runions 🙂
I love hearing that Molly! It so important to keep our family members with us with recipes and stories. Thanks. 🙂
How much butter is needed to saute the cornflakes like in the original recipe? Sounds really yummy!!
Aubrey Cota says
I would do 1-2 tbsp.
Laurie Jurgens says
These sound wonderful, can’t wait to try them!
Thank you so much Laurie! You will love them!!! Let us know when you try them!
what size bag of hash browns and do you use straight from bag or let them thaw before mixing and then baking – thanks!
Sandra, I use the 30 oz bag of hash browns. I usually just use them straight from the bag, but you can set them out for a little while before mixing everything together. Enjoy!
Katherine Mulder says
in the recipe for Grandma’s potatoes you have a stick of butter as an ingredient–how much butter would that be in a measuring cup –I am from Ontario Canada and I dont think I will be able to find a stick of butter –the butter comes in bigger blocks ? Thank you Stacey for sharing your Grandma’s recipe !!
Katherine, a stick of butter is 8 tablespoons or 1/2 cup. Enjoy!!!
Karen @BakingInATornado says
These look amazing. I’m sure I won’t make them as delicious as your Grandma did, but I’m sure looking forward to trying them!
Thank you Karen! They really are amazing, and extremely addictive! Let us know if you try them! Enjoy!!!
Thank you Cynthia! They are so delicious and great for Date Night!
Cynthia L says
Thanks so much for sharing your recipe for my Date Night post. I will let you know when it will post. This is making me hungry right now!