Hearty, creamy and flavorful these Cheesy Potatoes are filled with bits of ham, crumbled bacon, loads of cheese and is bursting with flavor in each and every bite.
When it comes to potatoes, we are a huge fan around here. We just cant get enough of any one type of potato dish. They are just one of those comfort dishes that we love to have as often as we can.
Mashed potatoes, twice baked potatoes and french fries are high up on our list but we’ve been making various Cheesy Potato recipe for years and they have always been a fave.
This recipe is super simple to whip up and you can make it all in one bowl which is great because I think if anyone is like me, the less dishes the better.
INGREDIENTS YOU NEED:
- Diced Frozen Potatoes
- Cream of chicken soup
- Sour cream
- Melted butter
- Salt & pepper
- Garlic powder
- Onion powder
- Minced onion
- Cheese
- Ham
- Bacon
- Green onions
Now I actually had a reader suggest this recipe to me, well more or less that she loves it with ham and bacon, so we took our Crockpot Cheesy Potatoes recipe and turned it into this!
Now let me just say, that this is one dish that my husband is in love with. One of those ones that you don’t want to wait to plate to actually eat or eat straight out of the serving dish.
Unfortunately that is my family, no shame here. We love food and I guess we love inhaling it out of with it was made from in the beginning.
HOW TO MAKE CHEESY POTATOES:
- Preheat oven to 350.
- Spray a 9″x13″ baking dish with non-stick cooking spray.
- In large bowl whisk together soup, sour cream, melted butter, salt & pepper, onion powder, garlic powder and minced onion until smooth.
- Next add in your potatoes, cheese, ham, bacon and green onions and toss to coat really well so everything is saturated.
- Spread into prepared pan and bake uncovered in oven for about 45 minutes.
- Remove from oven and sprinkle with remaining cheese and bake for about 10 minutes longer.
This Cheesy Potatoes recipe could not get any more simpler. I think it is also called Funeral Potatoes in some circles, but we will stick with cheesy potatoes to lighten the mood shall we?
The addition of the bacon and ham really give it just the right saltiness to play off the creaminess and cheesiness of the other ingredients.
If you are having a gathering, this is one of those dishes that is a must make. Honestly when we have birthday parties around here, everyone asks me to make my crockpot version, this is no different other than some simple additions.
HOW TO COOK IN CROCKPOT:
For the crockpot cheesy potato version you can actually have your potatoes frozen, no need to thaw them before cooking.
- Add all your ingredients into a large crockpot and stir.
- Place lid on and cook on low for 4 hours.
- Remove lid and sprinkle with remaining cheese and cover and cook again for about 15 minutes until cheese is melted.
See easy peasy isn’t it? This recipe is so versatile, you can really adapt it to make it with your own flavors, you can use different potatoes such as shredded hash browns, potatoes O’brien, add in some breakfast meats such as sausage to make if more of a breakfast dish.
Lets just say this recipe is your Oyster!
If you like this recipe you might also like:
Ham & Bacon Cheesy Potatoes
Ingredients
- 1 2 lb bag frozen diced potatoes, thawed
- 1 16 oz container sour cream
- 1 10.5 oz can cream of chicken soup
- 4 Tbs butter melted
- Salt and pepper to your preference
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp minced onion
- 2 1/2 cups shredded cheddar cheese
- 1 cup diced ham
- 1/2 cup crumbled cooked bacon
- 1/3 cup green onions
Instructions
- Preheat oven to 350.Spray a 9"x13" baking dish with non-stick cooking spray.
- In large bowl whisk together soup, sour cream, melted butter, salt & pepper, onion powder, garlic powder and minced onion until smooth.
- Next add in your potatoes, cheese, ham, bacon and green onions and toss to coat really well so everything is saturated.
- Spread into prepared pan and bake uncovered in oven for about 45 minutes.
- Remove from oven and sprinkle with remaining cheese and bake for about 10 minutes longer.
Video
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Joann
I made this from scratch ( peeled and boiled potatoes, homemade cream of chicken soup), didn’t have sour cream, but made mayonnaise. It was delicious and other than taking a bit more time, it was definitely a hit with my family! Will definitely make it again!
Penny
I’ve made this tonight, but used par boiled potatoes and mushrooms and mushroom soup, as I didn’t have chicken soup. It looks lovely and is in the oven as I write. Nice and easy to make.