Today we have this Cheesy Potatoes with caramelized onions and a potato chip crust! It’s a super simple, extra creamy and delicious casserole recipe, also known as Funeral Potatoes! We love this recipe because it’s really easy to make for a crowd.
Seriously these potatoes NEED to end up on your dinner 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 Cheesy Potato Casserole was gone.
How to make this Cheesy Potato Casserole?
- salted and unsalted butter butter
- sweet onion
- condensed cream of chicken soup (homemade version below!)
- sour cream
- frozen, diced hash brown potatoes
- cheddar cheese
- kettle cooked potato chips
- cracked black pepper
- Preheat oven and lightly grease a baking dish.
- Melt butter in a skillet. Add onions and cook down until evenly browned. Remove from heat and set aside.
- Combine condensed soup, sour cream and butter.
- Add frozen potatoes and stir together until completely combined, then fold in some shredded cheese and caramelized onions.
- Pour mixture into prepared baking dish and top with remaining cheese and potato chips.
- Bake casserole until golden brown and bubbling.
- Slightly cool and serve.
How to make homemade condensed chicken soup?
This cheesy potato casserole recipe uses store-bought condensed chicken soup. We know it can be a bummer to read the laundry list of weird ingredients on those cans, so we’ve also added a homemade condensed cream of chicken soup recipe below (full version can be found in our recipe notes!).
It’s really easy to make and pretty darn good! Both versions still turn out great! When using a store bought condensed soup, this one is a favorite.
- chicken stock
- garlic powder
- onion powder
- Bring chicken stock to a boil.
- Whisk together the remaining ingredients and stir into the stock.
- Simmer soup until very thick. It will thicken even more as it cools. That’s it!
Is this recipe for Cheesy Potato Casserole gluten-free?
While our recipe is not gluten-free it can very easily be made gluten-free. Just make sure the condensed soup you’re using is gluten-free. If you’re making our homemade condensed soup recipe, just swap the flour out for a gluten-free flour.
- If you don’t have sour cream you can replace it with softened cream cheese or some whipped cottage cheese (for a smooth texture).
- If you don’t have frozen diced potatoes, you can also use frozen, shredded hash brown potatoes.
- You can replace the kettle chips with regular potato chips or even panko breadcrumbs.
Yes! Make the casserole as instructed, but skip the topping. Tightly wrap with foil and store in the refrigerator for up to three days. When ready to bake simply add the topping and then follow the recipe instructions for baking.
Yes! Make the cheesy potato casserole as instructed without adding the topping. Tightly wrap with foil and place in the freezer. It will keep for up to three months. When ready to bake, place frozen, covered casserole in the oven and bake for 1 hour. Remove foil, add remaining cheese and chips and continue to bake (uncovered) for an additional 30 minutes.
What to serve with this Cheesy Potato Casserole?
This side dish pairs so well with a number of other recipes. Some of our favorites are:
- Oven Baked Chicken Thighs
- Loaded BBQ Chicken Salad
- Pistachio Crusted Pork Chops
- Slow Cooker BBQ Beef Brisket
- Standing Rib Roast
- Citrus Dry Brined Turkey
- Baby Back Ribs with Sweet Honey BBQ Sauce
Our Cheesy Potato Casserole is the perfect side dish to any cozy dinner, and would make a great addition to any thanksgiving or holiday table!
Hungry for more?
Cheesy Potato Casserole
- 2 tablespoons salted butter
- 1 sweet onion, thinly sliced
- 1 (15 ounce) can condensed cream of chicken soup homemade version below!
- 1 ½ cups sour cream
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 (32 ounce) pack frozen, diced hash brown potatoes
- 2 cups shredded cheddar cheese, divided
- 2 cups roughly crushed, kettle cooked potato chips
- cracked black pepper to taste
- Preheat oven to 350˚F. Lightly grease a 9"x 13" baking dish and set aside.
- 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.
- In a large bowl combine condensed soup, sour cream and butter.
- Add frozen potatoes and stir together until completely combined, then fold in 1 1/2 cups shredded cheese and caramelized onions.
- Pour mixture into prepared baking dish and top with remaining 1/2 cup cheese and potato chips.
- Bake casserole for 40 to 45 minutes or until golden brown and bubbling. Cool for 10 minutes and serve.