Patio Potatoes
This comforting potato casserole is perfect for holidays, BBQs, potlucks, or Sunday dinners.
Recipe and image compliments of Laura from Lolo’s Home Kitchen
Patio Potatoes
Ingredients
- 30 ounces shredded or diced hashbrowns thawed
- 2 cups Hiland Dairy Sour Cream
- 1 can (10.5 oz) cream of chicken soup
- 10 Tablespoons Hiland Dairy Butter melted (6 Tbls for mixture and 4 Tbls for topping)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 2 cups Hiland Dairy Shredded Cheddar Cheese
- 2 cups Cornflakes cereal
Instructions
- Set hashbrowns out to thaw in the fridge overnight. Or there are fresh, thawed hashbrowns you can buy as well.
- Preheat the oven to 350 degrees. In a large bowl, mix the 2 cups of sour cream, the can of cream of chicken soup, 6 Tablespoons melted butter, salt/pepper and onion powder.
- Add the shredded cheddar cheese and hashbrowns to the mixture and combine everything together.
- Spray a 9x13 inch baking dish with nonstick spray and then transfer the mixture to the pan.
- In a large ziploc, add the 2 cups of cornflakes then use a rolling pin or just your hands to crush up the corn flakes. Pour the 4 Tablespoons melted butter into the ziploc with the cornflakes and move the cornflakes around to get them coated in the butter.
- Sprinkle the cornflakes over the top of the hashbrown mixture evenly. Bake at 350 degrees for 40-50 minutes or until the top is golden brown.
- Remove from the oven and let them sit for about 5 minutes before serving.
This side dish never disappoints – it’s a creamy, cheesy, crowd-pleasing classic
Whether you’re serving them for a summer BBQ or a holiday dinner, they’ll fit right in and quickly become your family’s favorite side dish. Simple, baked to golden perfection, and guaranteed to be the first dish to disappear.
If you’ve never heard of Patio Potatoes, they’re a classic Midwestern comfort food that got their name from being served at church gatherings and funerals. But don’t let the name fool you—these potatoes are a staple at family get-togethers, backyard BBQs, Easter dinners, and Christmas brunches.
The name Patio Potatoes comes from their versatility—they’re just as perfect for summer cookouts on the patio as they are for cozy winter meals.
Why You’ll Love This Recipe
- Creamy and cheesy: Every bite is packed with melty, rich flavor.
- Feeds a crowd: This recipe makes plenty and is easy to double for large gatherings.
- Easy to make ahead: Assemble it early, refrigerate, and bake when you’re ready.
- Classic comfort food: Think creamy hash browns, a buttery cornflake topping, and a nostalgic flavor everyone loves.
Ingredients You’ll Need
Here’s what you’ll need to make these creamy hash brown potatoes:
- Hash browns – shredded or diced, either works
- Cream of chicken soup – adds that rich, creamy base
- Sour cream – for extra tang and creaminess
- Cheddar cheese – sharp or medium cheddar gives the best flavor
- Butter – both for the filling and for that crispy topping
- Cornflakes – crushed for the perfect golden crunch
- Salt, pepper and Onion Powder – simple seasonings that let the flavors shine
(Optional add-ins: diced onions, green onions, or even a sprinkle of bacon bits.)
How to Make Patio Potatoes
This recipe couldn’t be easier!
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- Mix the base: In a large bowl, combine the sour cream, cream of chicken soup, melted butter, shredded cheese, and seasonings.
- Add the potatoes: Stir in the thawed hash browns until everything is evenly coated.
- Pour into the baking dish and spread evenly.
- Make the topping: Mix the crushed cornflakes with melted butter and sprinkle over the top.
- Bake for 40–50 minutes, until hot and bubbly with a golden topping.
Tips for the Best Patio Potatoes
- Don’t skip the topping: The buttery cornflake crunch makes the dish irresistible.
- Thaw hash browns slightly: They’ll mix more easily with the creamy base.
- Make ahead: Prepare up to a day in advance and refrigerate. Bake just before serving.
- Double it for a crowd: This is one of those recipes that everyone goes back for seconds—trust me!
What to Serve With Patio Potatoes
This cheesy potato casserole pairs with almost everything! Try it with:
- Grilled chicken or steak
- BBQ ribs or pulled pork
- Baked ham or turkey
- Green beans, roasted veggies, or a crisp side salad
How to Store and Reheat
Store: Keep leftovers covered in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F until heated through, or microwave individual servings.
The ultimate comfort food—simple, creamy, and totally addicting.
More Easy Side Dishes You’ll Love
If you love these Patio Potatoes, try these other Lolo Home Kitchen favorites:
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
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