From Jean Teller, associate editor:
Cheesy potatoes are perfect for a potluck or family gathering, because they transport well in a slow cooker, and can be prepared in advance and baked the day they’re needed. This dish is always requested when GRIT has a food day to celebrate birthdays, anniversaries or holidays.
Cheesy Potatoes Recipe
• 1 bag (1 pound) frozen shredded or diced potatoes
• 4 cups shredded cheddar cheese, mild or sharp, divided
• 2 cups sour cream, regular or light
• 1/4 cup butter, melted
• 1 can (10-3/4 ounces) cream of onion soup, or 1/4 cup chopped onions
• 1 can (10-3/4 ounces) cream of chicken or celery soup
1. Preheat oven to 350 F. Grease 9-by-13-inch casserole dish, or spray with nonstick cooking spray; set aside.
2. Allow frozen potatoes to thaw slightly. (I usually set the bag in the sink while I combine the other ingredients).
3. In large bowl, combine 2 cups cheese, sour cream, melted butter and soup. Add frozen potatoes, a bit at a time, and mix gently to combine.
4. Pour mixture into prepared dish, and flatten with back of spoon.
5. Bake for 30 minutes. Remove from oven, and top with remaining cheese, spreading evenly. Return to oven and bake for 30 additional minutes.
Tips: To reduce cooking time a little, this can be baked at 400 F for 30 minutes, topped with cheese, and baked for another 15 minutes. It can also be prepared in advance, refrigerated overnight, and baked the next day. Or it can be prepared and baked, then transferred to a slow cooker and refrigerated until morning.
Note: I usually double the recipe for office food days. To take it to work, I spray the slow cooker with nonstick cooking spray, and pile in the hot potatoes, as much as the slow cooker will hold.
Interested in more recipes from the editors of GRIT? Check out Recipe Box: Cheesy Potatoes and More GRIT Staff Recipes for everything from chicken curry to chocolate sheath cake.