Chunks of tender potatoes are tossed with a shortcut cheese sauce and baked until browned and bubbly for a side dish everyone will love!
Ingredients :
3 pounds potatoes or 30 ounces country style hash browns, thawed
¼ cup melted butter
1 cup sour cream
10.5 ounces condensed cream of chicken soup or cheddar cheese soup, 1 can
¼ cup sliced green onions or 1 teaspoon onion powder
2 cups shredded cheddar cheese divided
Directions :
Preheat oven to 375˚F and grease a 9×13 inch baking dish.
If using baking potatoes or russets, peel the potatoes. Cut into ½-inch pieces.
Add the potatoes to a medium saucepan and fill with cold salted water 1-inch above the potatoes. Bring to a boil and gently boil for 12 to 14 minutes or until fork tender. Drain and cool slightly.
In a medium bowl, whisk together melted butter, sour cream, condensed soup, and green onion. Add 1 ½ cups cheese and the slightly cooled potatoes.
Transfer the warm potato mixture to the prepared baking dish.
Top with the remaining ½ cup of cheese and bake for 28 to 30 minutes or until browned and bubbly.
