Cheesy potatoes (aka funeral potatoes or cheesy potato casserole) are the perfect potato side dish. These Herbes de Provence cheesy potatoes are a fun and elegant twist on a classic cheesy potato casserole. The perfect side dish recipe for parties and holiday gatherings!
My aunt’s cheesy potatoes were THE side dish we asked about and wanted to ensure were coming for every family holiday. While the adults didn’t always give in to our requests, cheesy potatoes were always present for Easter in our house along with at least one other holiday dinner throughout the year.
These easy cheesy potatoes with hash browns are a breeze to make and always a crowd favorite. Adding in Herbes de Provence takes these to a whole new level of awesome too!
If you’ve been looking for side dishes for Easter (or holiday side dishes in general), these cheesy potatoes are what you’ve been looking for.
Cheesy potatoes would also be a great side to bring to a potluck! You can be the person who brings the perfect party potatoes.
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Why You’ll Love This Recipe
Level of difficulty: Easy! Grate your cheese, measure, mix, and bake.
Flavor: Ooey-gooey cheese and potatoes are the main players here. Pops of herbs shine through and the whole experience is accented by a nice crunch from the corn flake crust.
Time: It will take you approximately an hour and fifteen minutes to make your cheesy potato casserole.
Ingredients Needed
Frozen Hash Browns
Yellow Onion
Cream of Chicken Soup
Sour Cream
Salt
Pepper
Herbes De Provence Cheddar Gruyere Cheese*
Corn Flakes
Butter
Paprika
*See ‘Expert Tips’ for where you can find this cheese and an alternative of how to make your own blend for this bake.
See recipe card below for a full list of ingredients and measurements.
Step-By-Step Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
- In a large mixing bowl, stir together the hash browns, onion, cream of chicken soup, sour cream, salt, and pepper until all of the potatoes are well coated.
- Add in cheese and stir to combine.
- Press mixture into an even layer in the 9×13 pan.
- Cover with an even layer of crushed corn flakes and top with a sprinkle of paprika for color.
- Bake for 1 hour.
- Serve and enjoy!
Possible Dietary Restrictions?
A minor swap is needed to make these into vegetarian cheesy potatoes. To make these into gluten-free cheesy potatoes, a few substitutions will need to be made.
- To make this into a vegetarian recipe, substitute cream of mushroom soup instead of using cream of chicken soup
- For gluten-free cheesy potatoes, you will need to purchase gluten-free corn flakes and gluten-free cream of chicken soup. If your store does not carry gluten-free cream of chicken soup, you can make your own chicken soup too.
Expert Tips
Finding the herbes de Provence cheese I use. If you live in the lower 48 in the USA, you can order the same Herbes de Provence Cheddar Gruyere that I use online! They also sell their cheeses in stores across the USA. You can look here to see if it is sold in a store near you.
Can’t find the same cheese I use? No problem, you can make your own blend! Instead of using an 8oz block of Herbes de Provence Cheddar Gruyere, you can use 4oz of cheddar, 4oz of gruyere, and 1-2 tablespoon of Herbes de Provence.
Want to keep it classic? Use cheddar cheese. The classic recipe uses cheddar cheese only, and it is fantastic too. This is a great option for your cheesy potato casserole if you’re concerned picky eaters at the party may not like the added herbs.
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Herbes de Provence Cheesy Potatoes
Ingredients
- 1, 2 lb bag of frozen hash browns*
- ½ C chopped yellow onion
- 1, 10.5 oz can cream of chicken soup
- 12 oz sour cream
- 1 teaspoon salt
- ¼ teaspoon pepper
- 8 oz Herbes De Provence Cheddar Gruyere Cheese, grated*
- 2 C crushed corn flakes cereal
- ¼ C butter, melted
- Paprika for topping
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan and set aside.
- In a large mixing bowl, stir together the hash browns, onion, cream of chicken soup, sour cream, salt, and pepper until all of the potatoes are well coated.
- Add in cheese and stir to combine.
- Press mixture into an even layer in the 9×13 pan.
- Cover with an even layer of crushed corn flakes and top with a sprinkle of paprika for color.
- Bake for 1 hour.
- Serve and enjoy!
Brian R says
If you don’t love this recipe, you have no soul.
Or you’re lactose intolerant, which is a perfectly acceptable excuse not to love this recipe.
ourlovelanguageisfood says
I’m so happy to hear you enjoyed these cheesy potatoes Brian!