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Easy Cheesy and Creamy Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Easy Cheesy and Creamy Potatoes recipe is a comforting and delicious side dish featuring tender boiled Russet potatoes smothered in a creamy mixture of sour cream, condensed cream of chicken soup, butter, scallions, and a blend of sharp cheddar and Parmesan cheeses, baked to golden perfection. Perfect for family dinners or holiday meals, this dish combines rich flavors and a luscious texture that pairs well with a variety of main courses.

Ingredients

Potatoes

  • 3 pounds Russet potatoes, peeled and diced

Cheese Mixture

  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup butter (1/2 stick), melted
  • 1/3 cup scallions, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • Pepper, to taste
  • 2 cups grated sharp cheddar cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided

Instructions

  1. Prep and Boil Potatoes: Peel and dice the Russet potatoes, then boil them in a large pot of water until they are just tender when pierced with a fork. Drain them thoroughly to remove excess water and transfer the potatoes to a greased 9×13 inch casserole dish. Preheat your oven to 350°F (175°C) and position the oven rack in the middle.
  2. Prepare Cheese Sauce: In a mixing bowl, combine the condensed cream of chicken soup, sour cream, melted butter, chopped scallions, garlic powder, onion powder, salt, pepper, and half of the grated cheddar and Parmesan cheeses. Stir these ingredients well until the mixture is smooth and evenly blended.
  3. Combine Potatoes and Sauce: Pour the creamy cheese mixture over the boiled potatoes in the casserole dish. Use two spoons or a spatula to gently toss the potatoes so they are evenly coated with the mixture. Spread the potatoes out in an even layer for uniform baking.
  4. Top with Remaining Cheese and Bake: Sprinkle the remaining sharp cheddar and Parmesan cheeses evenly over the top of the potatoes. Place the casserole dish in the preheated oven and bake uncovered for 45 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  5. Rest Before Serving: Remove the baked potatoes from the oven and let the casserole sit for 5 to 10 minutes to allow flavors to set and the dish to cool slightly before serving.

Notes

  • Russet potatoes work best as they become creamy and hold their shape well.
  • For a vegetarian variation, substitute the condensed cream of chicken soup with a condensed cream of mushroom or vegetable soup.
  • Adjust salt and pepper according to taste preferences.
  • Make sure to drain the potatoes very well after boiling to prevent a watery casserole.
  • This dish can be prepared a day ahead and refrigerated; bake just before serving.
  • Use freshly grated cheese for better melting and flavor.

Find it online: https://evelynscooking.com/easy-cheesy-and-creamy-potatoes-recipe/