This potato dish is a great compliment to almost any meat. We eat it with ham, roast beef, chicken, steak, etc. It makes an appearance at our house on Christmas Eve, and Easter Sunday.
- 4 medium-large potatoes (cooked)
- 1 10.5 ounce can Cream of Chicken soup
- 1 cup shredded cheese
- 1 cup sour cream
- ¼ cup butter
- ½ cup chopped onion
- ¼ teaspoon salt
- 1-2 chopped green onion for garnish (optional)
- Preheat oven to 350 degrees F.
- Grease an 8 x 8 square or 13 x 9 baking pan.
- Peel and slice, dice, or shred the potatoes
- Sauté the onion in about 1 tablespoon of the butter. When they’re wilted, add the rest of the butter to melt.
- Stir in Cream of Chicken soup
- Stir in cheese until melted
- Stir in sour cream.
- Add potatoes and completely combine.
- Pour into prepared baking pan, garnish with green onion, and cover tightly with foil
- Bake for 45 minutes at 350 degrees F.
Cook, cool, and peel
4 medium-large potatoes
I pressure cook mine for 10 minutes, but you could bake or boil them, as well.
Preheat oven to 350 degrees F.
Slice, cube or grate the potatoes. I use a mandoline to coarsely shred them. Don’t make them too fine, or they’ll disintegrate while cooking.
Sauté together
½ cup chopped onion
1 tablespoon butter
Stir until they begin to wilt, then …
… add
4 chopped green onion, minus 1 tablespoon for garnish (optional)
Sauté for another minute or two.
Add the remaining
7 tablespoons butter
and melt.
Stir in
1 can (10.5 ounce) Cream of Chicken Soup
Add
1 cup shredded cheddar cheese
Mix until completely incorporated and melted.
Blend in
1 cup sour cream
Add shredded potatoes, and combine completely.
Put the mixture into a greased baking pan. I used a deep-dish pie plate, but you could use a 13 x 9 inch pan.
Cover tightly with foil. At this point, you could refrigerate for 1 or 2 days before baking … or … preheat oven to 350 degrees F, and bake for 45 minutes.
Garnish with fresh chives or green onions, if desired, and …
… serve immediately.
