• Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray. If you're using frozen shredded hashbrowns or potatoes, thaw and drain them in a colander first. Press out as much excess water as possible to avoid making the casserole watery.
• In a large bowl, combine the sour cream, 1.5 cups of cheese, cream of chicken soup, onion, butter, salt, and pepper and mix well. Add the potatoes to the mixture and stir well, until all the ingredients are fully combined.
• Spread the mixture in the baking dish. Sprinkle with the remaining ½ cup of cheese.
• Bake for 45-55 minutes until the cheese is melted and the top is golden and bubbly.

How to shred fresh potatoes

• Start by rinsing and peeling the potatoes. You can leave the skin on for added texture if you like. Use a box grater or food processor with a shredding attachment to grate the potatoes. Hold the potato firmly and shred it against the grater’s large holes or pulse it in the food processor. Place the shredded potatoes in a clean kitchen towel or paper towel and squeeze out the excess moisture to keep them from getting soggy when cooking.