Cooper’s Hawk Betty’s Potatoes Recipe

Some restaurant side dishes are so good that they stay in your mind long after dinner. The Cooper’s Hawk Betty’s Potatoes Recipe became one of those dishes for me after I tasted its creamy shredded potatoes, melted white cheddar, and fresh scallions. The combination was simple but incredibly comforting.

After trying a few versions in my kitchen, I found that squeezing the moisture from the potatoes and using freshly grated white cheddar made the biggest difference. The potatoes stayed creamy inside while the top developed delicious golden edges.

This homemade copycat is now one of my favorite sides for chicken, steak, and holiday dinners. It is easy to prepare, feeds the whole family, and can be assembled ahead of time when the day feels busy.

Side view of creamy Cooper’s Hawk Betty’s Potatoes in a white casserole dish

This is a homemade copycat recipe inspired by the restaurant side dish. It is not the official Cooper’s Hawk recipe.

What Are Cooper’s Hawk Betty’s Potatoes?

Betty’s Potatoes are a creamy shredded potato side dish served at Cooper’s Hawk Winery & Restaurants. The official Cooper’s Hawk menu describes the dish as shredded potatoes with white cheddar and scallions.

The potatoes are baked until tender and creamy with lightly crisp edges. They are similar to a cheesy hash brown casserole, but the simple combination of white cheddar and scallions gives them a special steakhouse-style flavor.

Why You’ll Love This Recipe

The shredded potatoes stay creamy inside while becoming lightly crisp on top.

White cheddar gives the dish a smooth, rich, and slightly sharp cheese flavor.

You can assemble the casserole ahead of time for holidays and family dinners.

The ingredients are simple and available in most grocery stores.

It pairs well with chicken, steak, fish, salads, and roasted vegetables.

Ingredients

30 ounces frozen shredded hash brown potatoes, thawed
4 tablespoons unsalted butter, melted
1 cup sour cream
¾ cup heavy cream
2 cups freshly shredded white cheddar cheese, divided
4 scallions, thinly sliced and divided
1 teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon smoked paprika, optional
Butter or nonstick spray for the baking dish

Ingredient Notes

Shredded potatoes: Frozen shredded hash browns save time and give the casserole an even texture. Thaw them completely and remove extra moisture before mixing.

White cheddar: Buy a block and shred it at home if possible. Freshly shredded cheese melts more smoothly because it does not contain the powder used on many packaged shredded cheeses.

Sour cream: This makes the potatoes creamy and adds a light tanginess. Full-fat sour cream produces the richest result.

Heavy cream: The cream loosens the sauce and helps it spread through the shredded potatoes. Do not add too much, or the casserole may become watery.

Scallions: Scallions add fresh onion flavor without overpowering the cheese. Mix some into the casserole and save the rest for garnish.

Overhead view of Cooper’s Hawk Betty’s Potatoes with a golden cheesy top

Kitchen Equipment You’ll Need

Large mixing bowl
Measuring cups and spoons
Cheese grater
Rubber spatula or large spoon
Clean kitchen towel or paper towels
9×13-inch ceramic baking dish
Aluminum foil
Sharp knife and cutting board

How to Make Cooper’s Hawk Betty’s Potatoes

Step 1: Thaw the potatoes

Thaw the frozen shredded potatoes completely. Place them inside a clean kitchen towel and gently squeeze out the extra water. Removing moisture helps the casserole become creamy instead of runny.

Step 2: Prepare the oven and dish

Preheat your oven to 375°F or 190°C. Lightly butter a 9×13-inch ceramic baking dish. Make sure the corners are coated so the potatoes do not stick.

Step 3: Make the creamy mixture

Add the sour cream, heavy cream, melted butter, onion powder, garlic powder, salt, black pepper, and smoked paprika to a large bowl. Stir until the mixture looks smooth and evenly combined.

Step 4: Add the cheese and scallions

Reserve ½ cup of white cheddar for the top. Add the remaining cheese and about three-quarters of the sliced scallions to the cream mixture. Stir until everything is evenly distributed.

Step 5: Add the potatoes

Place the thawed shredded potatoes into the bowl. Fold them gently into the creamy sauce until all the potato strands are coated. Avoid stirring too strongly because you want to keep the shredded texture.

Step 6: Fill the baking dish

Transfer the mixture to your prepared baking dish. Spread it into an even layer without packing it down too firmly. Sprinkle the reserved white cheddar across the top.

Step 7: Bake

Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for 20 to 25 minutes. The casserole is ready when the center is hot and the cheese has melted with golden spots around the top and edges.

Step 8: Rest and serve

Remove the dish from the oven and let it rest for 10 minutes. This helps the creamy sauce thicken and makes the casserole easier to portion. Garnish with the remaining scallions before serving.

Seven Tips for Better Betty’s Potatoes

1. Remove excess water

Thawed hash browns can hold more moisture than you expect. Squeeze them gently inside a clean towel before mixing. This prevents a thin or watery sauce.

2. Shred the cheese yourself

Pre-shredded cheese often contains ingredients that prevent the pieces from sticking together. Those ingredients can also make the sauce less smooth. Freshly grated white cheddar melts much better.

3. Do not pack the potatoes tightly

Spread the potato mixture gently inside the baking dish. Packing it down can make the center heavy and dense. A looser layer allows the cream and heat to move between the potato strands.

4. Cover the casserole at first

Covering the dish during the first part of baking traps enough steam to soften the potatoes. Removing the foil later allows the cheese to brown. This creates a creamy center and golden top.

5. Allow time for resting

The sauce may look slightly loose immediately after baking. Let the casserole rest for about 10 minutes before serving. The sauce will thicken as it cools slightly.

6. Watch the salt

Cheddar cheese naturally contains salt, and different brands can vary. Begin with the amount in the recipe and taste the cream mixture before adding more. You can season the finished potatoes at the table.

7. Use a ceramic baking dish

A ceramic dish holds heat well and helps the potatoes cook evenly. It also looks attractive on the dinner table. A glass baking dish can be used if ceramic is unavailable.

Optional Ingredients to Add

Fresh chives: Add two tablespoons for mild onion flavor and more green color.
Parmesan cheese: Mix in ¼ cup for a deeper, saltier cheese flavor.
Dijon mustard: One teaspoon gives the cheese sauce a gentle tanginess.
Cayenne pepper: Add a small pinch if your family enjoys gentle heat.
Fresh thyme: A teaspoon of chopped thyme works well for holiday dinners.
Cream cheese: Add four ounces of softened cream cheese for an especially rich casserole.

What to Serve with Betty’s Potatoes

The best way to serve Betty’s Potatoes is beside roasted or grilled chicken. Their rich white cheddar sauce balances the simple flavor of chicken, while green beans or broccolini add freshness.

These potatoes are also delicious with steak, baked fish, turkey, or meatloaf. If you enjoy potato sides, try my Korean braised potatoes another day. When the main dish has a heavy sauce, keep the vegetables simple with a salad, steamed broccoli, or roasted asparagus.

For a holiday dinner, pair them with roast turkey, cranberry sauce, green beans, and glazed carrots. This recipe makes eight servings, but you can double it when cooking for a larger gathering.

Variations and Substitutions

Fresh Potato Version

Peel about two pounds of russet potatoes and shred them with a box grater. Place the shreds in cold water to remove some starch. Drain and squeeze them very well. Fresh potatoes may require an additional 10 minutes of baking.

Lighter Version

Replace the heavy cream with whole milk and use light sour cream. The finished casserole will be less rich but still creamy. Keep the same amount of white cheddar for good flavor. Check the center carefully because the thinner sauce may bake differently.

Extra-Crispy Top

Mix ½ cup of panko breadcrumbs with one tablespoon of melted butter. Sprinkle it over the cheese before baking uncovered. The breadcrumbs will develop a golden crust. This is not part of the simple restaurant-inspired version, but it adds good texture.

Different Cheese

Monterey Jack, Gruyère, mild provolone, or Gouda can replace part of the white cheddar. Use cheese that melts smoothly. Keep at least one cup of white cheddar to preserve the main flavor. Avoid very strong cheese that may overpower the scallions.

Gluten-Free Version

The main recipe does not require flour. Check the labels on the frozen potatoes, sour cream, seasonings, and cheese to confirm they are suitable for your needs. Avoid toppings containing regular breadcrumbs. Use clean equipment if cross-contact is a concern.

Small-Batch Version

Divide every ingredient in half and use an 8-inch square ceramic baking dish. Begin checking it after about 35 minutes. The center should be hot and the edges should be bubbling. This smaller version makes about four servings.

Spicy Version

Add ¼ teaspoon of cayenne pepper or finely chopped jalapeño to the sauce. You can also use pepper Jack for half of the cheese. Keep the remaining cheese as white cheddar. Garnish the finished casserole with extra scallions.

Garlic and Herb Version

Add one minced garlic clove and a teaspoon of fresh thyme to the cream mixture. Use a small amount so the herbs do not cover the white cheddar flavor. Add fresh parsley after baking. This variation works especially well with roasted chicken.

Can I Make Betty’s Potatoes Ahead of Time?

Yes. Assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours. Do not bake it before refrigerating if you want the freshest texture.

Remove the dish from the refrigerator about 30 minutes before baking. A chilled casserole may need an additional 10 to 15 minutes in the oven. Never place a very cold ceramic or glass dish directly into a hot oven.

How to Store

Allow leftover potatoes to cool before placing them in an airtight container. Refrigerate them within two hours and use them within three to four days. Store extra scallions separately if possible.

Reheat individual servings in the microwave until hot. For a crispier top, cover the casserole and warm it in a 350°F oven for 15 to 20 minutes, then uncover it during the final few minutes.

Frequently Asked Questions

Are these the official Cooper’s Hawk Betty’s Potatoes?

No. This is a homemade copycat inspired by the shredded potatoes, white cheddar, and scallions listed on the restaurant menu. Cooper’s Hawk has not provided its complete formula for this version.

Can I cook the casserole from frozen?

Thawing the shredded potatoes first gives you better control over the moisture. Frozen potatoes can release water and make the sauce thin while baking.

Why are my potatoes watery?

The potatoes probably contained excess moisture, or too much cream was added. Thaw and squeeze the hash browns well before combining them with the sauce.

Can I use orange cheddar?

Yes, but the color and flavor will be different. White cheddar creates an appearance and flavor closer to the restaurant menu description.

What is the best white cheddar to use?

Choose a good melting white cheddar with mild or medium sharpness. Extra-sharp aged cheddar can sometimes become oily when heated.

Can I use fresh shredded potatoes?

Yes. Rinse the shredded potatoes in cold water, drain them, and squeeze out as much liquid as possible before adding the sauce.

How do I know when the potatoes are ready?

The center should be hot, the sauce should be bubbling around the edges, and the cheese should have golden spots. The potatoes should feel tender when tested with a knife.

Can I prepare this in a slow cooker?

You can cook it on low for about four hours, but the top will not become golden. For the closest texture, bake the casserole in the oven.

Can I leave out the scallions?

Yes, but scallions are one of the main ingredients in the restaurant description. Chives or a small amount of finely diced sweet onion can be used instead.

How many people does this recipe serve?

One 9×13-inch casserole makes approximately eight side-dish servings. It may serve six people if you prepare larger portions.