Step 1

Preheat the oven to 400°F

Step 2

In a large pot, add the diced potatoes and cover with cold water

Step 3

Bring to a simmer and cook until al dente, about 7 to 9 minutes

Step 4

Drain and set aside

Step 5

In a large bowl, mix together the cheddar cheese, sour cream, cream cheese, butter, green onions, Parmesan and hot sauce (if using) until thoroughly combined

Step 6

Add the al dente potatoes and season with salt and pepper

Step 7

Gently mix until fully combined, then transfer to a greased 9 x 9-inch baking dish

Step 8

If you're making the optional sliced potato topping, continue here

Step 9

If not, jump to the next paragraph

Step 10

In a medium bowl, gently toss the potato slices and canola oil until evenly coated

Step 11

Arrange the potato slices with overlapping edges on top of the potato mixture until completely covered

Step 12

Season with salt and pepper

Step 13

Bake on the center rack until the top is golden brown, about 20 to 25 minutes

Step 14

Garnish with thyme leaves right before serving

Step 15

Storage Instructions: Cool completely, cover tightly with plastic wrap and refrigerate for up to 3 days

Step 16

Freezing, Thawing and Reheating Instructions: Cool completely, cover tightly in plastic wrap and freeze for up to 2 months

Step 17

For best results, defrost in the fridge overnight before reheating

Step 18

Preheat oven to 375°F and bake until thoroughly warmed through, about 15 to 20 minutes

Step 19

To bake directly from frozen, preheat the oven to 375°F and bake until thoroughly warmed through, about 30 to 35 minutes