Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. To thaw the potatoes, I just stick the bags in the fridge overnight. Be sure to drain any liquid from thawing.
Melt the butter in a large bowl - you can do this in the microwave or on the stovetop. Let it cool slightly.
Whisk the sour cream and the soup into the melted butter until combined. Add a big pinch of salt and pepper. You can also add a sprinkle of dried parsley if you wish.
Fold in the thawed potatoes. Fold and stir until the potatoes are completely incorporated and evenly distributed.
Spread the mixture in the baking dish. Top with the grated cheddar. At this point, you can stick the dish (covered) in the fridge until you’re ready to bake, or you can bake right away.
If baking right away, sprinkle the top with the crushed potato chips.
Bake for 60 minutes. Let stand for 10 to 15 minutes before serving. Scoop to serve!
This freezes great! Once you spread the mixture in the baking dish, seal it tightly with plastic wrap and foil, then freeze. To bake, let it thaw completely, then top with the cheddar and potato chips.
Leftovers of this are also delicious - maybe even better than when it’s freshly made!