Cheesy Potatoes
I had never had cheesy potatoes until I met my husband and shared our first Easter together at his parents house. His mom made a fantastic dinner that included these ooey gooey cheesy potatoes that were to die for, in fact her potatoes are the reason I like ham now cause I can dip it in the cheese sauce! After a few years of experimenting with my own versions of this ultimate comfort dish I've finally narrowed it down to the ingredients that my family likes best. I still love my mother-in-laws cheesy potatoes though!
Author: Stacy
Cheesy Potatoes
Ingredients:
4 large potatoes or 9 small potatoes; baked, cooled and shredded
1/2 medium onion; very finely chopped
2 tsp minced garlic (I use minced garlic from a jar)
16 oz sour cream
2 cans cream of chicken soup
3 cups medium shredded cheddar cheese
1 cup milk or half and half (a little extra if needed, see directions)
2 tsp horse radish sauce (depend on how strong the horse radish is you may need a little more or a little less by about a half a teaspoon)
A sprinkle of ground mustard
Salt and pepper
1/2 stick of butter; melted
1 cup of corn flakes (or however much to your liking)
Preheat oven to 350 degrees.
Once your potatoes are baked and cooled enough to handle (I usually get my potatoes done a couple hours early) mix together in a large bowl the sour cream, soup and horse radish using a whisk and blending until smooth. Whisk in the milk slowly until lumps are gone, you want this mixture to be thinner than the soup and sour cream mixture but not too runny so you may need just a little more than a cup of milk but careful not to add too much. Add the garlic, onion, cheese and dry seasonings. Finally shred the potatoes (I do this over the bowl just to save on dirtying dishes) and add them to the bowl folding them evenly with the soup mixture.
Pour the potatoes into a greased 9x13 baking dish and sprinkle with remaining cheese. Bake for 20 minutes or until nice and bubbly then remove from oven and sprinkle the corn flakes over top and drizzle with the melted butter (we only put cornflakes on half unless we're feeding a crowd because they end up mushy when reheated and although we'd love to eat the whole pan when fresh out of the oven it's just not possible!) Place potatoes back in the oven for an additional 15 minutes or until cornflakes are crispy, serve and savor!
Author: Stacy
Cheesy Potatoes
Ingredients:
4 large potatoes or 9 small potatoes; baked, cooled and shredded
1/2 medium onion; very finely chopped
2 tsp minced garlic (I use minced garlic from a jar)
16 oz sour cream
2 cans cream of chicken soup
3 cups medium shredded cheddar cheese
1 cup milk or half and half (a little extra if needed, see directions)
2 tsp horse radish sauce (depend on how strong the horse radish is you may need a little more or a little less by about a half a teaspoon)
A sprinkle of ground mustard
Salt and pepper
1/2 stick of butter; melted
1 cup of corn flakes (or however much to your liking)
Preheat oven to 350 degrees.
Once your potatoes are baked and cooled enough to handle (I usually get my potatoes done a couple hours early) mix together in a large bowl the sour cream, soup and horse radish using a whisk and blending until smooth. Whisk in the milk slowly until lumps are gone, you want this mixture to be thinner than the soup and sour cream mixture but not too runny so you may need just a little more than a cup of milk but careful not to add too much. Add the garlic, onion, cheese and dry seasonings. Finally shred the potatoes (I do this over the bowl just to save on dirtying dishes) and add them to the bowl folding them evenly with the soup mixture.
Pour the potatoes into a greased 9x13 baking dish and sprinkle with remaining cheese. Bake for 20 minutes or until nice and bubbly then remove from oven and sprinkle the corn flakes over top and drizzle with the melted butter (we only put cornflakes on half unless we're feeding a crowd because they end up mushy when reheated and although we'd love to eat the whole pan when fresh out of the oven it's just not possible!) Place potatoes back in the oven for an additional 15 minutes or until cornflakes are crispy, serve and savor!
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