This recipe belongs to Eric's mom. I think I first had her cheesy potatoes the first time I had dinner at Eric's parents' house. I fell in love with them with first bite. So when she asked if she could bring anything to Thanksgiving dinner, I immediately thought of these potatoes. They were a nice change up from mashed potatoes, too.
2 cups (10-3/4-ounce each) condensed cream of potato soup, undiluted
1 cup sour cream
1/2 teaspoon garlic salt
1 package (32-ounce) frozen hash brown potatoes (also very good with southwestern has
2 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
In a large bowl, combine the soup, sour cream, and garlic salt. Add potatoes and cheddar cheese. Pour into prepared pan and sprinkle top with Parmesan cheese.
Bake for 55-60 minutes, or until potatoes are tender.
More Side Dish Ideas:
Alfredo Green Bean Casserole
Brown Butter Mashed Potatoes
Cheesy Tomato Zucchini Bake
Sauteed Kale with Bacon
Simply the Best Macaroni and Cheese
Very Simple Roasted Potatoes