Cheesy Potatoes are a dish that goes so well with most meals, lots of cheese and sour cream and butter, you can’t go wrong.
I usually call this dish “Funeral Potatoes”, but my family didn’t think that that was a very good title for a blog post. The reason that these potatoes are known as funeral potatoes, is because in the Faith that I practice, members of the congregation are so good to bring food to the church to feed family & friends who have traveled to attend the funeral service. This is a very popular dish that is often brought. Aside from that, you will enjoy these potatoes as a main dish. It is a favorite at my house, and will become one at yours too. On Sunday, when we had these potatoes, my 7 year old grandson said that these potatoes were his favorite thing on his plate. His parents were trying to get his 2 year old sister to try some, but weren’t having much luck. Her brother finally convinced her to try them and she must have liked them because her comment was “more please”.
- 8 medium potatoes (can use 1 28-ounce bag of hash brown potatoes)
- 1 small onion (or 2 Tbsp. dried onions)
- 1 clove minced garlic
- 2 Tbsp. butter
- 1/4 cup butter
- 2 cups sour cream
- 1 can cream of chicken soup
- 1 cup shredded cheese (medium or sharp)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup additional shredded cheese
- Preheat over to 350 degrees.
- Boil potatoes; when done, mash or cut into small pieces.
- If using a fresh onion, cook in a small frying pan with garlic in 2 Tbsp. butter until onions are translucent. Remove from heat.
- In a saucepan, add 1/4 cup butter, sour cream, soup, cheese, salt, and pepper. Stir well.
- Mix with potatoes in a 9″ X 13″ pan.
- Add the 1 cup additional shredded cheese on top.
- Cover with foil and bake for 30 minutes.