Super delicious cheese potato casserole. This is the recipe everyone must have. It is that good. Ultra tasty. Everyday simple but company good. A great side dish for BBQ, ham or almost anything else.
This has been a standard on holiday table for 35 plus years. It is oh so simple and it gets lots of everyday use also. Just boil some potatoes. Shred. Mix with sour cream, cheddar cheese, chopped green onion, salt and pepper. Bake. Sometimes the simple ones are the best.
Rating:
My wife has declared this as part of her absolute favorite meal. Combined with my Easiest Oven Baked Kansas City BBQ Beef Brisket and you have her in haven….
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Notes: this is another old family recipe that was to be one of the first posted on the blog but somehow it just didn’t make it. I did do a cauliflower variation ( Cheesy Cauliflower Casserole ). I always make this as written which is a cooking for leftovers which are oh so good. An easy recipe to cut in half from the current version (but why would you do that?)
In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
Scrub 6 medium potatoes. I always use Russet but others should do. Poke each potato a few times with a fork. This will help them not “explode” in the pot. They may still split some but not as bad.
Add potatoes to the boiling water. Turn the heat down to low medium so you don’t boil all the water off and cover. Cook until fork tender. That is when you can stick them with a large
fork and it will go all the way through. About 40 minutes. Time may vary
some due to the potatoes.
Remove from the water and place in refrigerator to cool for a couple of hours.
Peal the potatoes. After they have cooled, the skin comes off easily with scrapping.
Shred the potatoes. Here I’m hand shredding but a food processor would be fine. I’m too lazy to get it out and clean it.
Clean and slice 6 green onions.
To the potatoes add 2 cups sour cream, 2 cup sharp cheddar cheese shredded, 1 t salt, 1/2 t pepper and the green onions.
Mix well. Spray a larger baking pan with PAM and add the mixture.
Smooth top. At this point you can cook or cover and refrigerate for a day before cooking.
Preheat oven to 350 convection (375 conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.
Have at it…
By Dan Mikesell
October 5, 2013
Super delicious cheese potato casserole. This is the recipe everyone must have. It is that good. Ultra tasty. Everyday simple but company good. A great side dish for BBQ, ham or almost anything else.
Ingredients
- 6 Medium potatoes
- 2 cups sour cream
- 6 green onions
- 2 cups sharp cheddar cheese
- 1 t salt
- 1/2 t pepper
Instructions
- In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
- Scrub 6 medium potatoes. I always use Russet but others should do. Poke each potato a few times with a fork. This will help them not “explode” in the pot. They may still split some but not as bad.
- Add potatoes to the boiling water. Turn the heat down to low medium so you don’t boil all the water off and cover.
- Cook until fork tender. That is when you can stick them with a large fork and it will go all the way through. About 40 minutes. Time may vary some due to the potatoes.
- Remove from the water and place in refrigerator to cool for a couple of hours.
- Peal the potatoes. After they have cooled, the skin comes off easily with scrapping.
- Shred the potatoes. Here I’m hand shredding but a food processor would be fine. I’m too lazy to get it out and clean it.
- Clean and slice 6 green onions.
- To the potatoes add 2 cups sour cream, 2 cup sharp cheddar cheese shredded, 1 t salt, 1/2 t pepper and the green onions.
- Mix well. Spray a larger baking pan with PAM and add the mixture.
- Smooth top. At this point you can cook or cover and refrigerate for a day before cooking.
- Preheat oven to 350 convection (375 conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.
Yield: 8 servings
Prep Time: 3 hours including cooling
Cooking Time: 40 minutes
Total Time: 3 hours and 40 minutes
Updated
October 5 2013
Dan Mikesell
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