Potatoes Supreme (Cheesy Hashbrowns)

After writing this blog post we were visiting our Grandma Bernie’s house and she was giving us some of her favorite go to recipes and I found one named Potatoes Supreme. Upon reading I realized it was this recipe, and realized how perfectly that name describes it. So from now on in our book and posts it will be potatoes supreme. Or commonly REFERRED to by other as chessy HASHBROWNS, or funeral potatoes.

Cheesy Hashbrown Casserole
2 lbs frozen hashbrowns
10 oz. cheddar cheese
1 can (10.5oz.) cream of chicken soup
1/4 cup melted butter
1/4 tsp pepper
1 tsp salt
1 pt. sour cream
Combine ingredients in greased 9x13 pan or similar baking dish. Bake uncovered at 350 degrees for 1 hour. Halfway through baking, stir to combine all ingredients.
Optional Topping
- 2 c Cornflakes, crushed
- 1/4 c. butter, melted
- Combine cornflakes and butter. Sprinkle over potatoes before baking. If adding this topping to potatoes, do not stir during the baking process. I (Anna) personally never choose to put a topping on my potatoes. I don’t like the way it reheats as leftovers.
**Velveeta Shreds are incredibly divine in these potatoes and add an extra creaminess to them.

Cheesy Hashbrowns

Funeral Potatoes

Potato Casserole

Cheesy Potatoes

Doesn’t matter what you call them, there is no wrong that can be done when you combine potatoes, cheese, and sour cream. Honest to goodness one of Anna’s favorite foods is cheesy potatoes. Any time of day, cold or hot, main dish or side she is up to eat them. These are so simple to throw together and can be cooked so many different ways depending on the time available, and how many people you will be serving.

Most often when we make cheesy potatoes on the ranch we throw in a casserole dish and bake until heated through completely. These potatoes are also what we serve almost every year for our branding. Or anytime making food for a large crowd, it’s the perfect side dish for any type of meat.

A large reason these are so popular is that they can easily be made for a large crowd, and warmed in a roaster. Listed below we have the quantity of ingredients needed to make that many potatoes. When making these potatoes for a big crowd we take the recipe times ten, this amount is enough to fill a large roaster plus a small crockpot. This is the amount our mom makes for branding, and she roughly feeds 80-100 people every year. As a reference when deciding how many to make.

Cheesy Hashbrowns for a Crowd

20 lbs. Frozen Hashbrowns

10 pints Sour Cream ( 5 quarts, or 20 cups)

10 cans Cream of Chicken or Mushroom (105 oz. total)

2 1/2 c. Butter, melted

100 oz. Shredded Cheddar Cheese

Salt and Pepper

The best way to go about making this quantity is to layer the ingredients into the roaster. Starting with some of the melted butter, soup, and sour cream. Then layer potatoes and cheese and continue until the roaster is full. There is no need to take time to measure how much of each is spread onto each layer. It’s all going to get mixed together in the end. Not all of this will fit into the roaster to start. Will need to put the last of the ingredients into a crockpot. As the roaster heats up and things melt together it will cook down allowing room to combine everything together.

When making this large of a quantity it’s a good idea to have some extra sour cream on hand or milk available. May need to add a little of one of these as it melts together if it’s not creamy enough.

Because these don’t really need cook just heat completely through it’s hard to mess them up. But turn on roaster to 300°F roughly 4 hours before serving. Adjust heat as serving time approaches.