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It’s officially November so we’re jumping right into Thanksgiving recipes!!!! We have Cheesy Potatoes with Caramelized Onions and a Potato Chip Topping! It’s a super simple, extra creamy and delicious side dish recipe! Seriously these potatoes NEED to end up on your thanksgiving table. They’re so so good and right after we shot this recipe I immediately started picking away at it until almost a third of the entire casserole was gone. Not my finest moment, but I blame it on the pregnancy like I do with most things these days, lol. Anyway, this recipe uses store-bought condensed chicken soup, but since I know sometimes it can be a bummer to read the laundry list of weird ingredients on those cans I also added a homemade condensed cream of chicken soup recipe below which is still really easy and might make you feel a little better. Honestly it’s up to you and both versions still turn out really freaking good! Enjoy! xx, Jenny

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Cheesy Potatoes with Caramelized Onions
Makes 1 (9”x13”) casserole

caramelized onion:
2 tablespoons salted butter
1 sweet onion, thinly sliced

1 (15 ounce) can condensed cream of chicken soup (homemade version below!)
1 1/2 cups sour cream
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled and divided
1 (12 ounce) pack frozen, diced hash brown potatoes
2 1/2 heaping cups shredded cheddar cheese, divided
2 heaping cups roughly crushed, kettle cooked potato chips
cracked black pepper to taste

1. Preheat oven to 350˚F. Lightly grease a baking dish and set aside.
2. Melt salted butter in a large skillet over medium-low heat. Add onions and cook, stirring occasionally for 25 to 30 minutes or until cooked down and evenly browned. Remove from heat and set aside.
3. In a large bowl combine condensed soup, sour cream and 1/2 cup (1 stick) butter.
4. Add frozen potatoes and stir together until completely combined, then fold in 2 heaping cups shredded cheese and caramelized onions.
5. Pour mixture into prepared baking dish and set aside.
6. In a small mixing bowl combine chips and remaining butter. Toss together until well coated.
7. Sprinkle buttered chips over potato mixture and top with remaining cheese.
8. Bake casserole for 35 to 35 minutes or until golden brown and bubbling.
9. Cool for 10 minutes and serve.

**Homemade condensed chicken soup: 1 1/2 cup chicken stock, 3/4 cup milk, 1/2 cup flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper.

Boil chicken stock in a small saucepan over medium heat. In a mixing bowl combine remaining ingredients until mixture is smooth. Whisk milk mixture into stock until fully incorporated and no lumps remain. Lower heat to medium-low and simmer until mixture gets very thick. Remove from heat and use in recipe above or seal in airtight container and refrigerate for up to 10 days.

  1. Kate Not Specified Not Specified

    Wait, do you just added the onions back in the mixture before you put it in the oven?

  2. Jackie Not Specified Not Specified

    This looks yummy but I don’t see where you incorporate the onions – is it when you mix together the potatoes and cheese?

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