Potato Crap Casserole

From scratch cheesy potatoes make the perfect side dish to so many meals. This version starts with your Instant Pot.

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Potato Crap Casserole

The author of the original recipe title said, “This one got its name from our friends who always forget what it’s really called and when they ask me to bring it (which is quite often) they always say..Hey, bring that potato crap LOL.” That’s pretty accurate, right? Once you’re known for a particular dish you always get asked to bring it and can never get away from it. My father-in-law always wants me to bring fudgy wudgies, for example.

This recipe is for cheesy potatoes that are completely homemade. We’re using potatoes instead of hashbrowns and homemade creamy sauce instead of a cream-of soup. The results were super yummy potatoes that make a perfect side dish to many meals. Skyler was thrilled with these potatoes! There are his favorite.

Ingredients/Substitution Ideas

• Russet potatoes–or red potatoes
• Butter
• All purpose flour
• Milk
• Water
• Better than Bouillon chicken base
• Celery salt
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper
• French onion sour cream dip–I used the Daisy brand
• Sharp cheddar cheese
• Potato chips–I used Lay’s potato chips

Steps

Peel potatoes and cut into small cubes (the size of a dice). Place the potatoes into a steamer basket. Pour 1 ½ cups of water into bottom of Instant Pot. Place the steamer basket into the pot.

Cover and secure the lid. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.

Move the steamer basket out of the Instant Pot and set aside. Discard the water. Turn Instant Pot to saute setting. Add in the butter and let it melt. Sprinkle in half of the flour and whisk into the butter. Add in the milk and whisk the rest of the flour into the pot. Whisk in the water and Better than Bouillon. Whisk until smooth. Whisk in the celery salt, garlic powder, onion powder, salt and pepper. Once the mixture has thickened turn off the Instant Pot. 

Fold in the sour cream dip, potatoes and cheese. 

Transfer to a 9×9 inch baking dish. Crush the potato chips and sprinkle over the top.

Bake at 350° F for 30 minutes. Serve and enjoy. (Alternately, you can use an air fryer lid and bake in the Instant Pot itself. Set to 300° F and bake for 10 minutes). 

Notes/Tips

• Serve as a side dish to turkey, ham, chicken, pork chops, etc.
• If you’re serving a crowd double the recipe. Double all ingredients (not the water underneath the steamer basket) and bake in a 9×13 inch pan.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• I used my silicone steamer basket*.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
• Other recipes you can make with french onion dip are Instant Pot French Onion Broccoli Casserole and Instant Pot Loaded Chicken and Potato Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.