A delightful twist on the classic baked potato casserole, this recipe features a creamy potato base topped with a crispy, cheesy crust.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking right from the start.
Peel and shred the potatoes, then spread them evenly in a greased baking dish.
Use a food processor to shred the potatoes quickly and evenly.
In a mixing bowl, combine the sour cream and condensed soup until smooth.
Ensure the mixture is well blended for a consistent flavor.
Pour the creamy mixture over the shredded potatoes, spreading it evenly.
Spread the mixture gently to avoid disturbing the potato layer.
Sprinkle the shredded cheddar cheese over the top.
Distribute the cheese evenly for a uniform cheesy crust.
Dot the surface with butter pieces.
Butter enhances the richness and helps the topping crisp up.
Top with crushed potato chips, spreading them out evenly.
Press the chips down slightly to adhere to the cheese layer.
Bake in the preheated oven for 55 minutes, or until golden and bubbly.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for 5 minutes before serving.
Cooling allows the casserole to set and makes serving easier.
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