Cheesy Potatoes

6 cups diced potatoes
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 stick butter, melted
1/2 cup milk
1 c. sour cream or plain Greek yogurt
2 cups grated cheddar cheese
1/4 cup grated onion (optional)
Salt and pepper to taste
3/4 cup crushed cornflakes or panko bread crumbs (optional for crumb topping)
Additional 2 teaspoons butter (optional for crumb topping)
1.       Preheat oven to 350 degrees. 
2.       To prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
3.       Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
4.       Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
5.       Optional: Mix 2 tablespoons melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
6.       Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Cooking With Crevolyn
Our Mission
To be the favorite grocery store with the freshest foods in the communities we serve!
Copyright © 2022 J&J Foods | Website by Full Media (CS)