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Author Notes: Also known as cheesy potatoes, they're commonly served as a side dish during after-funeral dinners planned by members of the Mormon Church's Relief Society. This recipe comes from my aunt, who first started making the dish in the 1980s. —Katie Macdonald
Serves 8 to 10
- 6 tablespoons butter, divided
- 3/4 cup onion, diced
- 2 cloves garlic, minced
- 12 small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed
- One 10.5-ounce can condensed cream of chicken soup
- 1 cup sour cream, or plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups firmly packed shredded sharp cheddar cheese, divided
- 1 1/2 cups crushed cornflake cereal or panko bread crumbs
- Preheat oven to 350° F. In a medium skillet, add 2 tablespoons butter and sauté the onions until they're translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
- In a large bowl, mix together the cooked onions, garlic, shredded potatoes, condensed soup, sour cream, Parmesan, salt, pepper, and 1 1/2 cups cheddar cheese.
- Spread into a 9 x 13-inch baking pan. Top with remaining 1/2 cup cheddar cheese.
- Melt the remaining 4 tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
- Bake for 50 to 60 minutes or until cooked throughout and bubbly.
- This recipe is a Community Pick!