6 cups diced potatoes
1 can condensed cream of chicken, celery or mushroom soup, 10 ¾ oz
4 Tbsp butter, melted
1/2 cup milk
1/2 cup sour cream or plain Greek yogurt
4 oz. cream cheese, room temperature
2 cups shredded cheddar cheese, your favorite
1/4 cup grated onion, optional
1 clove garlic, diced, optional
Salt and pepper to taste
Topping is optional:
1 cup crushed cornflakes, potato chips or seasoned bread crumbs
3 Tbsp butter, melted
Preheat oven to 425 degrees F. Wash potatoes, pierce with a fork; wrap in foil. Bake for about 30 to 40 minutes or until tender. Set aside to cool. Or cut potatoes into quarters, cover with water and boil until tender. Drain, cover with cold water until cool.
When cool, peel and dice or grate potatoes.
Sauté onion and garlic in a pat of butter until tender, removed from heat.
In a large bowl combine soup, butter, milk, sour cream, and cream cheese; blend well. Add shredded cheese, sautéed onion and garlic, salt and pepper in with soup mixture; mix well. Add diced potatoes; stir gently until combined. Put all in a 9 x 13 inch baking pan.
Topping is optional: Mix melted butter with crushed corn flakes or seasoned bread crumbs. Sprinkle crumb mixture over potato mixture.
Reduce heat to 350 degrees F. Bake uncovered for about 30 or until hot and bubbly.
Serves 6 to 8
Use 2 lbs frozen shredded potatoes, thawed
Omit cream cheese and add ½ cup more sour cream
Omit crunchy topping and top with more cheese
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks