Updated: Apr 21
This recipe comes from one of those old church recipe collections. It was spiral bound and worn, with crumbled pages and food stains throughout. I don't even know what church it was from, or if it was one I ever attended. But I do know that these potatoes are pretty darn delicious.
We had them on Easter and Christmas, as I recall. They were yummy the first time around. They were even better the next day, reheated and eaten for breakfast, which felt a bit scandalous since I considered them a dinner food. Ah, to be a kid again.
They are called "Gourmet Potatoes" in my mom's cookbook, which is a bit ironic, considering the ingredients aren't exactly...gourmet. But we'll stick with what works and call it a day.
And lest you think that brief intro will continue on and make you scroll until your thumb is tired to find the actual recipe, never fear. I got you.
4 lb. Russet potatoes, cubed and blanched
2 c. sour cream
1 1/2 sticks butter, melted
1 small onion, chopped
1 1/2 c. grated cheddar cheese
1 c. breadcrumbs
Preheat oven to 350ºF.
Combine the potatoes, sour cream, cream of chicken soup, onion, cheese, and 4 tablespoons of the butter in a bowl.
Spread in a 9x13 inch pan.
Mix together the remaining butter and the breadcrumbs and spread on the top.
Bake for approximately 40-45 minutes, or until golden brown.
My mom never added the onion because we all hated onion. The great thing about recipes like this is how customizable they are! Omit the onion if you'd like. Or, add onion and some chopped bell pepper. Whatever floats your boat, as they say.
For a quicker and easier version, use store bought Frozen Hashbrown Potatoes and store bought Cream of Chicken soup. I like to make my own to control the ingredients, but you certainly don't have to.