Recipe by KNUDSEN
"A richly-flavored, creamy potato side dish made with sharp white Cheddar cheese and sour cream is flecked with green chives. "
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1 1/2 cups
KNUDSEN Sour Cream
1 (10.75 ounce) can
condensed cream of potato soup
2 1/2 pounds
red potatoes, very thinly sliced
shredded sharp white Cheddar cheese
chopped fresh chives
These were very tasty made exactly as written. Next time I'll put another cup of white cheddar mixed in the potatoes, but that is just a personal preferance.
I am not sure if I did something wrong, but the cheese burned well before the potatoes got done. It was dry and crusty.
I made these for Thanksgiving and they were AWESOME! We put 2.5 cups of cheddar on the top, but that was the only change. I can't wait to make them again.
This is a yummy, comforting potato casserole. And, it was extremely quick and easy to make (I used a mandolin to the slice the potatoes). I rough chopped 12 large cloves of garlic (I'm addicted to the stuff), and used yellow cheddar. I added a little salt and pepper too. I covered the dish with tinfoil and baked it for 45 minutes, then uncovered it/baked it for another 15. This recipe is a keeper.
I made this recipe last night and absolutely loved it.
These were good but they needed some salt and pepper; it was kind of bland. I baked them uncovered for an hour and the potatoes were still hard, so covered them and baked them another 30 minutes or so. If you have one, using a mandolin to slice the potatoes is a great idea. Overall good.
took 2 hours to cook , very bland
Delicious! I made this recipe for my family at Christmas dinner...it was gone in no time! It will definitely become a regular around our house!
* Percent Daily Values are based on a 2,000 calorie diet.
California Creamy Potatoes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 62
** Calories from Fat: 16
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