Cheesy Potatoes have been a staple side dish at pot-lucks, holiday gatherings, church dinner, or just a good family meal for as long as I can remember. My grandmother Cotton used to make them from scratch by peeling and cubing potatoes, par boiling them then adding them to a white sauce with grated cheese added before baking to a bubbly, creamy deliciousness.

Today, most of us buy frozen diced potatoes and combine them with a can of soup and lots of sour cream, butter and cheese to make these an easy side dish for any occasion. This is a great recipe to have for anyone, but especially those just beginning to cook. It can be made a day or two ahead – even frozen several weeks ahead – and popped into the oven to bake up golden brown.

All ingredients, except for butter and bread crumbs.

This recipe is being pulled from our church cookbook, circa 1994. No fewer than 5 people turned in this recipe to be published in the 175th Anniversary cookbook. The recipe called for frozen hash browns – but the frozen diced potatoes can be substituted. Also, I oftentimes use 1 cup sour cream and 1 cup nonfat plain yogurt. I do not notice any difference in the taste or texture. I actually prefer to use onion powder in this recipe instead of the onions (the onions stay a little bit crunchy). The bread crumbs and butter on top make it really good – but you can use half of what the recipe calls for – or skip it to avoid the added fat. Last, I have found that although you can mix this up with the frozen potatoes right out of the freezer, but it really does mix up easier if the potatoes are beginning to thaw. They don’t clump together as much when you add the wet ingredients. I suggest either refrigerating overnight or defrost them at room temp for an hour or so before mixing up.

Ready for baking.

Someday perhaps some of you will look up Betty Crocker’s Creamed Potatoes recipe. I just did and see my grandmother made her check mark next to the recipe. It actually called for making a white sauce, shredding the potatoes directly into the hot sauce and cooked over a double boiler…much more work – but it might be fun to try if you don’t have frozen potatoes or other ingredients for this recipe! Sometimes its more about what you have in the pantry/fridge.

Cheesy Potatoes

Serves 6-8 as a side dish.

Preparation time about 10 minutes before baking.

Ingredients

1 (2 lb) package frozen diced or hash brown potatoes
1/2 cup chopped onions (or 1 tsp onion powder)
1 (10 1/2 oz) can cream of chicken or cream of mushroom soup
2 cups sour cream (can use 1 cup plain yogurt and 1 cup sour cream with good results)
2 cups grated Cheddar Cheese
1 tsp salt
1/2 tsp pepper
1 cup fine dry bread crumbs
1/2 cup melted butter

Instructions

Mix first 7 ingredients in large bowl. Turn into 9 x 13 buttered dish.

Mix together bread crumbs and butter. Sprinkle on top of potato mixture.

Bake, uncovered in a 350′ oven for 45 minutes.

 

Notes