Sunday, July 24, 2011
Cheesy 'Crack' Potatoes
The most wonderful potato recipe in the whole wide world is cheesy party potatoes. The thing is I don';t think that they should just be relegated to parties. Also, they are quite addictive and like crack, not good for you! Well, maybe good for the soul. They are certainly a comfort food. A sometimes food.
I'm not sure where this recipe came from. For the longest time it was taped to the inside cabinet in my step-mommy's kitchen. I pretty much have it memorized. I don't recall my step-mom ever making these. I always ended up doing it! The original recipe also called for Oleo. Which I believe is lard? Anyways, good luck finding that! I just substitute butter. These can also be made with thawed frozen hashbrown potatoes. Today I needed to use up some potatoes so I used what I had on hand.
Potatoes are my favorite veggie. or starch. I'm still confused about this one. I was taught at school they are a vegetable but dinnertime at our house labeled them a starch. As in:
Step-mom: "You need less potatoes on your plate and more vegetables!"
Me: "Um, but I thought potatoes were a vegetable?"
Step-mom: "No, they are a starch. Eat your peas!"
For this recipe you are going to need to gather up some potatoes (fresh or frozen), onion, garlic, salt and pepper, sour cream, butter, shredded cheddar cheese and a can of condensed cheddar cheese soup.
If your going to use the fresh potatoes you'll need to give them the mandolin treatment. If you don't have one...sucks to be you! You should get one. If no mandolin exists in your kitchen get out the knife and try your best to get thinly sliced potato. Actually small chunks will do fine. I was just messing with you. I just think using the mandolin is easier.
After slicing (or dicing), place potatoes in some salted boiling water. Don't cook them all the way through. You just want to soften them up a little bit. If your using the hashbrowns you can skip these steps.
Meanwhile, dice some white onion. About a 1/4 cup. Depends on how much you like onion.
Saute the onions and garlic in a little butter to soften them up.
Mmmm, smells so good!
In large bowl combine potatoes, onion mixture, cheese soup, sour cream, and 1 and 1/2 cups of shredded cheese. Season with salt and pepper to taste.
Place mixture in a casserole dish, place in 375 degree oven for 45-60 minutes. Cover with remaining shredded cheese. Bake an additional 15-20 minutes or until golden brown and bubbly.
I served mine with my 4th of July BBQ. It was delicious. It was like a party in my mouth.
Cheesy Party Potatoes
adapted from the recipe hanging in my step-mom's kitchen
5-6 medium sized russet potatoes (2lbs), peeled and sliced thinly
1/2 small onion, diced
1 TBS minced garlic
1 stick butter, melted
1 can condensed cheddar cheese soup
2 cups shredded cheddar cheese
1 cup sour cream
salt and pepper to taste
1. Heat oven to 375ºF.
2. Peel potatoes and Cut into 1/8-inch slices to measure about 4 cups.
3. Parboil potatoes until just tender in salted water. Drain well.
4. Melt butter in 2-quart saucepan over medium heat. Cook onion and garlic in butter about 2 minutes, stirring occasionally, until tender.
5. Combine soup, 1 and 1/2 cups of the shredded cheese, onion mixture, sour cream. Add potatoes and stir gently. Salt and pepper to taste.
6. Spread potatoes in ungreased 1 1/2-quart casserole dish.
7. Bake uncovered 1 hour. Spread remaining cheese over top. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.