Get ready to transform your ordinary side dish into a crowd-pleasing sensation that will have everyone begging for seconds! These Cheesy Potatoes with French's Fried Onions are not just a recipe—they're a culinary experience that combines creamy, cheesy goodness with the ultimate crispy crunch. Whether you're hosting a family dinner, a potluck, or simply craving some serious comfort food, this dish promises to be the star of your meal that will leave everyone asking, "Can I have the recipe?"
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can French's Fried Onions
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- Wash, peel, and cut potatoes into uniform 1-inch cubes. Ensure the pieces are roughly the same size to guarantee even cooking.
- Place potato cubes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until potatoes are tender but not falling apart. Drain thoroughly in a colander.
- In a large mixing bowl, combine sour cream, milk, shredded cheddar cheese, salt, and pepper. Stir until ingredients are well blended and smooth.
- Add the drained potato cubes to the cheese mixture. Gently fold the potatoes into the sauce, ensuring each cube is evenly coated.
- Transfer the potato mixture to the prepared baking dish, spreading it evenly with a spatula.
- Top the potato mixture generously with French's Fried Onions, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, until the potatoes are golden and the onions are crispy and deep brown.
- Remove from oven and let rest for 5-10 minutes before serving to allow the dish to set and cool slightly.
- Serve hot as a delicious side dish, garnishing with additional fresh chopped parsley if desired.
Tips
- • Choose waxy potatoes like Yukon Gold for the best texture and even cooking • Make sure to drain potatoes completely to prevent a watery dish • Don't overcook potatoes during the boiling stage—they should be tender but firm • Gently fold the cheese mixture to avoid breaking potato cubes • For extra crispiness, broil the top for 2-3 minutes at the end of baking • Let the dish rest for 5-10 minutes after baking to allow flavors to meld and sauce to set • Can be prepared ahead and refrigerated—just add extra 10 minutes to baking time if cold
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 10g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 45mg
