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Cheesy Potatoes

Created by: on November 4th, 2008 - Categories: Breakfast, Casserole, Cheese, Delicious, Game Day, Holiday, Kids, Snack, Soup, Thanksgiving, Vegetables

Over the course of the last several years, my sister-n-law brings these cheesy potatoes to holiday gatherings. She brings the dish because they are really good. I normally get my fill on these potatoes and I am fairly content until she serves them for the next gathering, however this past weekend I had a true craving for them. My father-n-law invited us for dinner, for what he coined ‘the last night to grill’, this past weekend, and I offered to bring a dish, and that dish being a potato. Now I thought for a few minutes, until I thought of the cheesy potatoes. Cheesy potatoes, with my twist on them.

Cheese Potatoes

Ingredients:

In a large pot, add the cream of soups and roughly 2 1/2 cups of milk, and slowly whisk to bring it together.  Continue cooking on medium heat, and add the butter. Get a large bowl ready because you will add the potatoes and combine everything in this bowl before transferring it to your large casserole dish.  To the potatoes add it all in, reserving a cup or so of the cheese to add in later, and mix well.

Preheat your oven to 350 degrees. Butter a large casserole dish. Add the bowl of potatoes to the casserole dish and cook for roughly 2 hours, covered. Add the remaining cheese to the top, and place under the broiler to crisp up the cheese and potatoes for a few minutes.

Remove from the oven, and let cool for about five minutes as these are piping hot. These cheesy potatoes are so good that you will probably want them not only for a snack, but also for breakfast, lunch, and dinner. These served 9 with two days of leftovers. Great for a large gathering. For a kick, top with bacon.

Print
Cheesy Potatoes
 

Ingredients
  • 2 bags of Ore-Ida Southern Style Hashbrowns, frozen
  • 1 can cream of chicken soup
  • 1 can cream of onion soup
  • 1 large onion chopped
  • 3 cloves of garlic, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 jalapeno, seeded and chopped
  • 1 cup of french fried onions
  • 1½ tbsp Salt
  • 1½ tbsp Pepper
  • Milk (enough to build a nice texture with the canned soup)
  • 6 tbsp of butter
  • 2 dollops of sour cream
  • 4 cups of finely shredded four cheese blend

Instructions
  1. In a large pot, add the cream of soups and roughly 2½ cups of milk, and slowly whisk to bring it together. Continue cooking on medium heat, and add the butter. Get a large bowl ready because you will add the potatoes and combine everything in this bowl before transferring it to your large casserole dish. To the potatoes add it all in, reserving a cup or so of the cheese to add in later, and mix well.
  2. Preheat your oven to 350 degrees. Butter a large casserole dish. Add the bowl of potatoes to the casserole dish and cook for roughly 2 hours, covered. Add the remaining cheese to the top, and place under the broiler to crisp up the cheese and potatoes for a few minutes.
  3. Remove from the oven, and let cool for about five minutes as these are piping hot. These cheesy potatoes are so good that you will probably want them not only for a snack, but also for breakfast, lunch, and dinner. These served 9 with two days of leftovers. Great for a large gathering. For a kick, top with bacon.

 

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6 Responses to “Cheesy Potatoes”

  1. Susanne Says:
    June 3rd, 2009 at 7:36 pm

    All I can say is: wow

  2. Rachel Says:
    June 16th, 2009 at 8:08 pm

    My mom used to make these but she added cornflakes coated in a little bit of melted butter for about the last 10 minuted of baking

  3. Roasted Tomato Soup | The Comfort is Always Here Says:
    January 27th, 2010 at 3:27 pm

    [...] last time I did! Well, I should not say it that way as I have actually bought condensed soup for my cheesy potatoes recipe. So, I sat there in aisle four of the grocery store, looking at all of the different types of soup. [...]

  4. pam Says:
    March 11th, 2010 at 10:39 am

    Do you add everything together in the large bowl..as in the french fried onions and jalapeno..This looks amazing..

  5. daxphillips Says:
    March 11th, 2010 at 12:23 pm

    Hi Pam, yes, everything goes into the large casserole dish. Now you got me thinking just how delicious these are!

  6. kellirc Says:
    January 26th, 2011 at 12:12 am

    These were delicious! I want to make them again soon.

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