"This is a cheesy-sour cream sauce and grated potato casserole." — MARBALET
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ground black pepper
1 (16 ounce) container
1 1/2 cups
shredded processed cheese
Loved these!! I made half the recipe but cheated & used frozen shredded hashbrowns. I used 5 cups(frozen, NOT thawed) for 1/2 the recipe. I also halved the salt & pepper on top of halving the recipe(so actually quartered the salt & pepper, I suppose:), just for personal taste. I didn't layer-just mixed everything up together. They were sooooo good!! Using the frozen hashbrowns, it looked very dry going into the oven but it baked up creamy & delicious!
I was disapointed with the outcome of thiis recipe. It is a good tasting potato side dish but I will stick to my favourite scalloped potato recipe to which I could add sour cream to get the same flavour as this time-consuming recipe (boiling potatoes the day before, not to mention the extra dishes this recipe creates does not make it working-mom friendly).
Wonderful, I love it. One of my fave restaurants serves this as one of their potato choices. It works fine with frozen shredded hashbrowns or the ones from the refrigerator section. Less work and time. No need for layering this, I mix everything together, pour it in a baking dish, and stick it in the oven.
Oh, where do I begin with this recipe?! They are absolutely delicious, but I can't give it a full 5 stars because some of the ingredients in the ingredients list do not match up with the ingredients in the directions which made the recipe very unclear to me. First, it says butter...well, is it melted butter or softened or what? I used melted. Then it said to mix the butter with the spices, but then it says to sprinkle the 'dry' spices over the potatoes, so that's confusing. Then it says to grate the processed cheese, so I assumed Velveets(R), but in the directions it says to pour on the processed cheese sauce...huh???? What I ended up doing was taking all the ingredients and doing what I thought was right which was mixing the melted butter (I used light) with the spices (only using 1/2 of the salt) and onions. I also 1/2'd the sour cream/milk mixture (I used light sour cream and fat free milk) and was glad I did, as it would've been too much, IMO, and I used light Velveeta(R) that I shredded. The result was a fantastic potato dish that I will definately make again! Thanks for sharing. :)
Very good recipe, we prepared it just like it said and after tasting it we will be making these changes.
Boil potatoes a bit longer, 12 - 15 minutes. Use half the sour cream (unless you really LIKE sour cream, because as the recipe is written that is the strongest flavor). If you cut the sour cream add a half cup milk more. I would also add a teaspoon of dill (preferably fresh, but dried will do). And I would up the temperature to 400.
Sounds like a lot of changes but it really isn't - it really was pretty easy to fix.
We served this with a smoked spiral ham and it was fantastic! We added chopped cooked bacon and green onions to each layer and topped it off with the same. Added extra cheese and it was a major hit. Will definitley do this one again!
I used more onion than the recipe called for, reduced the amount of milk, and used cheddar cheese instead of velveeta - it was very yummy! It was just as good the next day for leftovers.
I first tried this recipe last Christmas. Everyone loved it and the recipe has since been shared with other members of my family. I cut some of the calories and fat by using fat free sour cream and 'light' cheese. Although it takes more time than I like to prepare, it's very well worth it. Huge hit with all.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 269
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