Easy Grilled Cheesy Potato Casserole

Name: Easy Grilled Cheesy Potato Casserole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 3 tablespoons butter; 1 cup onion, diced fine; 3 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 32 ounces frozen, square hash browns – DEFROSTED; 2 cups sour cream (not fat free); 10.5 ounces cream of chicken soup; 8 ounces extra sharp cheddar, shredded; 2 cups corn flakes, crushed; 3 tablespoons butter, melted; 2 tablespoons parsley, fresh, chopped

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30 Minutes

3 tablespoons butter
1 cup onion, diced fine
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
32 ounces frozen, square hash browns – DEFROSTED
2 cups sour cream (not fat free)
10.5 ounces cream of chicken soup
8 ounces extra sharp cheddar, shredded

Crispy Topping

2 cups corn flakes, crushed
3 tablespoons butter, melted
2 tablespoons parsley, fresh, chopped

AUTHOR

Savor With Jennifer

This recipe was written by Jennifer Grissom!

Funeral potatoes, party potatoes, cheesy potatoes? The names are varied and many, but with golden edges, a sexy crust, melty cheese, creamy, tender, fluffy potatoes, Easy Grilled Cheesy Potato Casserole is everything my comfort food craving little heart could possibly desire!

HOW TO MAKE EASY GRILLED CHEESY POTATO CASSEROLE

Set up and preheat a barbecue grill for indirect cooking.

Indirect grilling or cooking means that the charcoal or flame is on one side of the grill and the skillet will cook not directly over it.

Saute butter with minced onion, garlic, salt, and pepper in a 12″ cast iron pan.

Stir in potato cubes (defrosted hash browns), cream of chicken soup, freshly shredded cheddar cheese, and sour cream.

Sprinkle the crispy topping over the top of the casserole that is made from melted butter, crushed cornflakes, and parsley.

Cook indirect on the grill with the lid closed for 30 minutes or until bubbly, golden, and cooked through.

CAN I COOK THIS IN THE OVEN OR DOES IT HAVE TO BE GRILLED?

After sautéing the onions, the casserole may be cooked in the oven to finish. The details are below in the recipe card.

WHAT IF I DON’T HAVE A CAST IRON SKILLET, CAN I USE ANOTHER PAN?

Any pan used on a barbecue grill may be substituted as long as the size is comparable. My preference is cast iron, as other pans do not create the unique ‘crust’ that happens with cast iron cooking.

DIRECTIONS

Preheat a barbecue grill to 350-400 degree grate temperature, set up for indirect cooking.
Place a 12″ cast iron pan directly over a medium high heat source and melt the butter.
Add the onion, garlic, salt, and pepper and sauté for 2-3 minutes until the onion is tender.
Move the pan off the heat source and stir in the defrosted hash browns, sour cream, cream of chicken soup, and shredded cheese.
Stir together the Crispy Topping ingredients and sprinkle over the top of the casserole.
Cook indirectly, not over the heat source, with the grill lid closed for 30-40 minutes or until the casserole is bubbly, browned around the edges, and cooked through in the center.

Notes

Tips for best results:

Make sure the hash browns are defrosted.

Shred cheese directly from a block for best results as pre-bagged ha added non-clumping ingredients.

Use full fat sour cream and full fat cheese as opposed to reduced fat or fat free options for best results.

This dish may be cooked/finished in the oven at 350 degrees for 30-40 minutes after step 2, which is sautéing the onion, garlic, salt, and pepper in butter.