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
Prep time: 20 min
Cook time: 1 hrs 15 min
tablespoons butter, divided
cup onion, diced
cloves garlic, minced
small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed
10.5-ounce can condensed cream of chicken soup
cup sour cream, or plain Greek yogurt
cup grated Parmesan cheese
teaspoon ground pepper
cups firmly packed shredded sharp cheddar cheese, divided
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!