Cast Iron Cheesy Potatoes

Posted by Vanessa in Cooking, May 4, 2017


cheesy potatoes

What an easy, classic side dish fit to accompany so many entrees.  I made it for Easter dinner to go alongside country-style ribs, and it was just perfect.  This cheesy potato casserole only takes a few minutes to throw together on the stovetop, and then the oven does the rest of the work while dinner is finished up.  Even with making the cream of chicken soup from scratch, it really isn’t much work.  I made the soup right after I got the onions sautéing, and both finished about the same time.

I’d pair these cheesy potatoes with many main dishes, and one of my favorite parts is how pretty it looks served right out of the cast iron skillet – perfect for any day at home with your family or entertaining guests as well.  The leftovers are good for breakfast too, as I found out.

Cast Iron Cheesy Potatoes

recipe adapted from Our Best Bites
  • Prep Time: 20 minutes.
  • Cook Time: 50 minutes.
  • Ready in 1 Hour, 10 Minutes.
  • Makes: 8 Servings
  • For the homemade cream of chicken soup :
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • kosher salt and freshly ground black pepper
  • For the cheesy potatoes :
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 tablespoons butter
  • 1 28-30 oz bag shredded hash brown potatoes, thawed
  • 1 cup sour cream
  • 8 oz shredded sharp cheddar cheese
  • Preheat oven to 350 degrees. In a 12 inch cast iron skillet, melt 4 tablespoons butter over medium heat. Add onions and cook until translucent, then add garlic and cook for an additional minute.
  • While the onions are cooking, in a small saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk constantly for a minute or so. Add chicken broth slowly, whisking constantly until it thickens up quite a bit, about the consistency of cake batter, a little thicker is okay too. Season lightly with salt and pepper.
  • Take cast iron skillet off the heat. Add in hash browns, sour cream, homemade cream of chicken soup, cheese and 3/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.
  • Bake for 50 minutes, making sure the casserole is hot in the middle.

Leave a Reply

You must be logged in to post a comment.