Inspired by the Cracker Barrel classic, Cheesy Hashbrown Potatoes are the perfect crowd pleasing holiday side dish. This casserole is easy, can be prepared ahead of time, and is loaded with cheese.
Whether it’s Easter, Thanksgiving, Christmas, potlucks, or holiday dinner parties, cheesy hashbrown potatoes (or funeral potatoes) are always a good side dish.
My version is a little different than the old time recipe, but just as good, if not better.
Some of my other favorite holiday menu sides are garlic Red Skin Mashed Potatoes, Instant Pot Southern Green Beans, Homemade Mac and Cheese Sauce tossed with pasta.
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Why You’ll Love This Recipe
- Frozen hashbrowns mean less prep work than fresh making this dish super easy to put together. It can be made in advance and reheats great.
- This casserole is made without canned condensed soup.
- The traditional crushed corn flake topping is replaced with a buttery panko parmesan topping.
- This cheesy hashbrown casserole is the perfect holiday side dish and is definitely kid friendly.
- Hot sauce, worcestershire, thyme, and garlic add so much flavor to the dish.
- Hashbrown casserole is made with ingredients that are typically gluten free.
Ingredients & Substitutions
- Hot Pepper Sauce: This does not add spice to the potatoes, just enhances the flavor.
- Cheddar Cheese: I like to use half mild or sharp orange cheddar and half extra sharp white cheddar. The white cheddar adds great flavor. Colby jack, pepper jack, or gruyere are great options as well.
- Frozen Hashbrowns: You can use any brand of plain frozen hashbrowns, like simply potatoes. Substitute shredded for diced frozen potatoes. There is no need to thaw them.
- Melted Butter: Some prefer a richer casserole, so adding melted butter to the potato mixture is optional. It is delicious both ways, but I prefer it without.
- Panko Bread Crumbs: Substitute for crushed ritz crackers or corn flakes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cheesy Hashbrown Potatoes
Quick Overview
- Make the potato mixture.
- Make the panko parmesan topping.
- Bake until golden.
Step by Step Instructions
Step 1: Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the sour cream, heavy cream, hot sauce, worcestershire, thyme, garlic, salt, pepper, and melted butter (if using) until smooth.
Step 2: Fold in the diced onions.
Step 3: Pour in all of the hashbrowns and fold until completely combined.
Step 4: Add about half of the cheese. Fold until combined. Repeat with the remaining cheese.
Cover with foil while baking if needed!
Step 5: In a separate bowl, mix together the panko, parmesan, and butter.
Step 6: Spray a 9 x 13 baking dish with nonstick cooking spray. Pour the potato mixture into the dish.
Step 7: Top with the panko mixture.
Step 8: Bake for 60-70 minutes or until bubbling and golden. Cover loosely with foil if the top browns too quickly.
Expert Tips & Variations
- Shred your own cheese. Buy blocks of cheese and shred them finely. This has a better flavor and texture than pre-shredded cheese from the store.
- Prepare the casserole in advance. Follow the recipe through Step . Cover and store in the fridge overnight. Continue at Step. The potatoes may cook a little fast since they are thawed. Reduce bake time by 10-15 minutes if needed.
Recipe FAQs
Yes. They must be shredded or diced first so they cook through.
Typically they are made from russet potatoes.
Besides hashbrowns, the casserole contains cheese, sour cream, onion, spices, and sometimes canned condensed soup, like cream of mushroom or chicken.
Too much liquid was likely added.
More Side Dish Recipes
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Cheesy Hashbrown Potatoes
Equipment:
Ingredients:
- 16 ounces full fat sour cream
- 1 cup heavy cream
- 1 Tablespoon hot pepper sauce*
- 1 teaspoon worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup finely diced white onion
- 12-16 ounces (3-4 cups) cheddar cheese*
- 32 ounces plain frozen shredded hash browns*
- 4 Tablespoons salted butter, melted, optional*
- Topping
- 1 cups panko crumbs*
- ½ cup grated parmesan cheese
- 4 Tablespoons salted butter, melted
Instructions:
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the sour cream, heavy cream, hot sauce, worcestershire, thyme, garlic, salt, pepper, and melted butter (if using) until smooth.
- Fold in the diced onions.
- Pour in all of the hashbrowns and fold until completely combined.
- Add about half of the cheese. Fold until combined. Repeat with the remaining cheese.
- In a separate bowl, mix together the panko, parmesan, and butter.
- Spray a 9 x 13 baking dish with nonstick cooking spray. Pour the potato mixture into the dish.
- Top with the panko mixture.
- Bake for 60-70 minutes or until bubbling and golden. Cover loosely with foil if the top browns too quickly.
Notes:
- Hot Pepper Sauce: This does not add spice to the potatoes, just enhances the flavor.
- Cheddar Cheese: I like to use half mild or sharp orange cheddar and half extra sharp white cheddar. The white cheddar adds great flavor. Colby jack, pepper jack, or gruyere are great options as well.
- Frozen Hashbrowns: You can use any brand of plain frozen hashbrowns, like simply potatoes. Substitute shredded for diced frozen potatoes. There is no need to thaw them.
- Melted Butter: Some prefer a richer casserole, so adding melted butter to the potato mixture is optional. It is delicious both ways, but I prefer it without.
- Panko Bread Crumbs: Substitute for crushed ritz crackers or corn flakes.
- Shred your own cheese. Buy blocks of cheese and shred them finely. This has a better flavor and texture than pre-shredded cheese from the store.
- Prepare the casserole in advance. Follow the recipe through Step . Cover and store in the fridge overnight. Continue at Step. The potatoes may cook a little fast since they are thawed. Reduce bake time by 10-15 minutes if needed.
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