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Prep time
20 minutes
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Cook time
1 hour 15 minutes
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Serves
8 to 10
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
Ingredients
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6 tablespoons
butter, divided
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3/4 cup
onion, diced
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2
cloves garlic, minced
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12
small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed
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one
10.5-ounce can condensed cream of chicken soup
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1 cup
sour cream, or plain Greek yogurt
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1/4 cup
grated Parmesan cheese
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1 teaspoon
salt
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1/2 teaspoon
ground pepper
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2 cups
firmly packed shredded sharp cheddar cheese, divided
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1 1/2 cups
crushed cornflake cereal or panko bread crumbs
Directions
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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.
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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.
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Spread into a 9 x 13-inch baking pan. Top with remaining 1/2 cup cheddar cheese.
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Melt the remaining 4 tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
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Bake for 50 to 60 minutes or until cooked throughout and bubbly.
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