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Cracker Barrel Cheesy Potatoes

Helen T. Patterson
Cracker Barrel Cheesy Potatoes are a creamy, indulgent side dish made with hashbrowns, sour cream, cheddar cheese, and a blend of seasonings, all baked to perfection in a casserole dish.
This comforting recipe is easy to make and can be served at family gatherings, holiday meals, or as a side for any occasion.
With its rich flavor and creamy texture, it’s no wonder Cracker Barrel Cheesy Potatoes are a favorite across the country!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American, Comfort Food
Servings 10 servings
Calories 300 kcal

Equipment

  • 1 9x13-inch casserole dish
  • 1 large mixing bowl
  • 1 – Spatula or spoon
  • 1 measuring cup
  • 1 Whisk (for mixing)
  • 1 oven-safe dish for baking

Ingredients
  

  • 1 32 oz bag frozen hashbrowns (about 900g)
  • 1 cup sour cream 240g
  • 1 can cream of chicken soup 10.5 oz / 300g
  • 1/2 cup butter melted (113g)
  • 2 cups shredded cheddar cheese 200g
  • 1 teaspoon garlic powder 5g
  • 1 teaspoon salt 5g
  • 1/2 teaspoon black pepper 2g
  • 1/2 teaspoon paprika optional, for garnish
  • 1/4 cup chopped chives optional, for garnish
  • 1/4 cup finely chopped onion optional, for added flavor

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or non-stick spray.

Prepare the ingredients:

  • If you're using frozen hashbrowns, measure out 32 ounces (900g) and set them aside (no need to thaw them).
    If you’re using fresh potatoes, peel and grate them, then remove excess moisture.

Make the potato mixture:

  • In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, garlic powder, salt, and pepper. Stir until well mixed.

Add the hashbrowns and cheese:

  • Fold in the hashbrowns and 1 1/2 cups of shredded cheddar cheese (reserve the remaining 1/2 cup of cheese for the top).
    Add chopped onions if using.

Transfer to casserole dish:

  • Pour the potato mixture into the greased casserole dish and spread it evenly with a spatula.

Top with cheese and bake:

  • Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, and optionally add a sprinkle of paprika for color.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.

Serve:

  • Allow the casserole to cool for a few minutes before serving.
    Garnish with fresh chives if desired.

Notes

  • Make-Ahead: You can prepare the casserole up to 24 hours ahead. Just assemble the dish and refrigerate it, then bake as instructed, adding a few extra minutes to the cook time.
  • Freezing: Cracker Barrel Cheesy Potatoes freeze well. After baking and cooling, transfer leftovers to an airtight container and freeze for up to 3 months. Reheat in the oven at 350°F for about 20 minutes, or until heated through.
  • Variations: Add cooked bacon, diced green onions, or sautéed mushrooms to enhance the flavor. You can also spice things up by adding diced jalapeños or a dash of hot sauce.
  • Dairy-Free Option: Use dairy-free cheese and sour cream to make the recipe suitable for those avoiding dairy.
Keyword Cracker Barrel Cheesy Potatoes