Crowd Pleasing Party Potatoes
This post may contain affiliate links. Please read our full disclosure policy.
This irresistible cheesy hashbrown casserole is just like the comforting dish we all know and love—only this version skips the canned soup and is made with a from-scratch cheesy sauce.
Growing up in the Midwest, we always called it “funeral potatoes.” But when I was a young mom, my friends and I started calling the casserole Party Potatoes—because let’s be honest, they showed up at every big celebration, and the name just felt more fun.
Call them what you want—just promise me you’ll make them. Whether it’s a holiday, a Tuesday night, or your neighbor’s potluck, these potatoes always steal the show.
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Looking for more potluck sides? My mashed sweet potatoes are a must-try—just 7 ingredients, including cinnamon, butter, and pecans, and they’re always a hit. Prefer something savory and roasted? These sweet and spicy roasted sweet potatoes are full of flavor, and glazed carrots are a timeless favorite that never disappoints.
Why you’ll love
- No Canned Soup Needed – It only takes a few extra minutes to make a homemade sauce in place of the cream of chicken soup and it tastes way better!
- Easy Recipe: Even with making a homemade sauce you’ll find these cheesy hashbrowns are very easy to put together.
- Kid-friendly – Everyone loves this casserole. Even your picky eaters are going to gobble up these potatoes.
- Perfect for any occasion – Whether it’s a family dinner, holiday meals, or potluck, this casserole is always a hit. It’s easy to make, feeds a crowd, and brings a nostalgic, comforting vibe to any table!
Simple Ingredients
Recipe Notes
- Onion: I keep it simple and toss the onion in raw for a little crunch, but if you like yours softer, go ahead and sauté it before adding the flour for the roux.
- Chicken Broth: You can swap in vegetable broth if you’re keeping things vegetarian—works great either way.
- Chicken Base: I love the rich flavor it adds, but vegetable base is a perfect sub for a meat-free version.
- Cheddar Cheese: I go with mild cheddar, but feel free to use whatever kind you love—sharp, white, even a blend.
- Hashbrowns: I’ve made this with both frozen shredded hashbrowns and country-style potatoes—either one works and tastes amazing.
Pro Tip – Thaw your hashbrown potatoes before adding them to the sauce.
Step-by-Step Directions
Step 1: Melt butter in a large skillet over medium heat. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux.
Step 2: Gradually whisk in the chicken broth and chicken base until smooth.
Step 3: Add spices. Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and add the sour cream.
Step 4: In a large bowl, combine the shredded hashbrowns, diced onions, cheddar cheese, and the sauce.
Step 5: Spread the mixture into the greased 9×13-inch baking dish, smoothing the top.
Step 6: Crush the corn flakes.
Step 7: Mix flakes with butter.
Step 8: Sprinkle the buttered corn flakes evenly over the hashbrown mixture and bake in a preheated oven for 40-45 minutes.
What to serve with
This is the perfect side dish for Easter, especially when serving ham. Since ham doesn’t offer drippings for gravy, this creamy, cheesy potato dish is the perfect complement. But don’t just save it for special occasions! I love making it for a simple weeknight dinner alongside pulled pork, slow cooker ribs, or my family’s favorite meatloaf.
Storing Leftovers
Fridge: Let the casserole cool to room temperature before storing it to prevent moisture buildup. Place the leftovers in an airtight container or cover the original baking dish tightly with plastic wrap or foil. Store the casserole in the refrigerator for up to 3-4 days.
Reheat: To reheat, place the casserole in an oven-safe dish and bake at 350°F for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Creamy Party Potatoes (No Condensed Soup)
Equipment
Ingredients
- 3 Tablespoon Butter
- 3 Tablespoon Flour
- 2 cup Chicken Broth
- 2 teaspoon Chicken Base
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Celery Seed
- ¼ teaspoon Black Pepper
- 1 teaspoon Salt
- 1 Small Onion Diced
- 1½ cup Sour Cream
- 2½ cup Cheddar Cheese
- 30 ounces Shredded Hashbrowns Thawed
For the Topping
- 2 cups Corn Flakes Crushed
- 3 Tablespoons Melted Butter
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Melt 3 tablespoons of butter in a large skillet over medium heat. Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the chicken broth and chicken base until smooth. Add the onion powder, garlic powder, celery seed, black pepper, and salt. Cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and add sour cream.3 Tablespoon Butter, 3 Tablespoon Flour, 2 cup Chicken Broth, 2 teaspoon Chicken Base, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, ½ teaspoon Celery Seed, ¼ teaspoon Black Pepper, 1 teaspoon Salt, 1½ cup Sour Cream
- Combine the shredded hashbrowns, onions, and sauce in a large bowl. Stir until the hashbrowns are evenly coated. Spread the hashbrown mixture into the greased 9×13-inch baking dish, smoothing the top.1½ cup Sour Cream, 2½ cup Cheddar Cheese, 30 ounces Shredded Hashbrowns, 1 Small Onion
- In a small bowl, mix the crushed cornflakes with the melted 3 tablespoons of melted butter until well coated. Sprinkle the buttered cornflakes evenly over the hashbrown mixture.2 cups Corn Flakes, 3 Tablespoons Melted Butter
- Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is bubbly around the edges. Let the casserole cool slightly before serving.
Notes
How to Store & Freeze Hashbrown Casserole
- Refrigerator: Let leftovers cool to room temp, then cover tightly or transfer to an airtight container. Store in the fridge for up to 3–4 days.
- Reheat: Bake at 350°F for 15–20 minutes, or microwave individual portions for 1–2 minutes, until heated through.
This was so good.