Make Ahead
by: Katie Macdonald
February28,2018
5
4 Ratings
- Prep time 20 minutes
- Cook time 1 hour 15 minutes
- Serves 8 to 10
Jump to Recipe
Author Notes
Also known as cheesy potatoes, they're commonly served as a side dish during after-funeral dinners planned by members of the Mormon Church's Relief Society. This recipe comes from my aunt, who first started making the dish in the 1980s. —Katie Macdonald
- Test Kitchen-Approved
What You'll Need
Ingredients
- 6 tablespoonsbutter, divided
- 3/4 cuponion, diced
- 2 cloves garlic, minced
- 12 small potatoes, parboiled and shredded, or one (30-ounce) bag of frozen, shredded hash brown potatoes, thawed
- one 10.5-ounce can condensed cream of chicken soup
- 1 cupsour cream, or plain Greek yogurt
- 1/4 cupgrated Parmesan cheese
- 1 teaspoonsalt
- 1/2 teaspoonground pepper
- 2 cupsfirmly packed shredded sharp cheddar cheese, divided
- 1 1/2 cupscrushed cornflake cereal or panko bread crumbs
Directions
- Preheat oven to 350° F. In a medium skillet, add 2 tablespoons butter and sauté the onions until they're translucent. Add the garlic and cook until fragrant. Remove from heat and set aside.
- In a large bowl, mix together the cooked onions, garlic, shredded potatoes, condensed soup, sour cream, Parmesan, salt, pepper, and 1 1/2 cups cheddar cheese.
- Spread into a 9 x 13-inch baking pan. Top with remaining 1/2 cup cheddar cheese.
- Melt the remaining 4 tablespoons of butter and mix with the crushed cornflake crumbs. Sprinkle evenly over the top of the casserole.
- Bake for 50 to 60 minutes or until cooked throughout and bubbly.
Tags:
- Casserole/Gratin
- American
- Cheese
- Potato
- Sour Cream
- Make Ahead
- Serves a Crowd
- Entertaining
- Potluck
- Fall
- Summer
- Winter
See what other Food52ers are saying.
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William H Stoneman
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FrugalCat
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sunkisst22
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Kevin French
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.
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17 Reviews
William H. May 4, 2022
Loved your recipe...but we call them "dead spread" potatoes.
Feather1454 August 11, 2020
Delicious! I opted for the Greek yogurt and the frozen potatoes, and I omitted the panko/cornflakes entirely. I also added one (10 Oz) package of frozen chopped spinach, thawed and drained. Marvelous!
Anne M. May 6, 2018
I had to comment because there is something beautiful about honoring the past and this recipe does this in multiple ways. Canned soup is so passe yet there are times when it is appropriate. Rather than malign it, treat it with honor just like the person that is being honored when this is served.
Leigh March 25, 2018
Please, can I say thank you for presenting the authentic, real deal. It’s on every reception table after a funeral. I understand the comments about the canned soup, but, folks, there are easy substitutions, and an occasional canned soup hasn’t killed me yet. This stuff is sooooo good.
Sandra March 10, 2018
I got this recipe from a nanny years ago and it is one of my most requested. I know many turn their noses up to canned soup like it is poisonous but I have a couple recipes that use it and they are great. All things in moderation - and there isn’t anything evil in canned soup IMO. This dish will be on my Thanksgiving table forever I expect - or there would be mutiny.
bookjunky March 9, 2018
Really, this is what food52 has sunk to? Canned soup and frozen hash browns topped with cornflakes? I think my aunt has this in the parish “cookbook”.
Kevin F. March 11, 2018
Not pretentious enough for ya? Some folks, like me, appreciate a throwback recipe now and again. Take a breather.
MacGuffin May 13, 2022
THANK you. My only problem with the canned soup is that I’m vegetarian. I’m wondering if I could sub--THE HORROR--Cream of Mushroom instead.
MacGuffin May 13, 2022
I know not to invite you over when I make spinach dip that includes a packet of Knorr Vegetable Recipe Mix.
FrugalCat March 9, 2018
I make this with cream of celery soup and potato chip crumbs.
sunkisst22 March 8, 2018
Add four green onions sliced before baking and it really adds texture and flavor. White and green parts.
Susanna March 8, 2018
Do you think evaporated milk could be subbed for the cream of chicken soup to make it vegetarian?
susan March 8, 2018
I think cream of mushroom soup would be good; or cream of celery in place of the cream of chicken soup.
Susanna March 8, 2018
I’m sure you’re right. But the truth of the matter is that I really do t want to use canned soup at all. If I try with evaporated milk I’ll report.
Jean T. March 8, 2018
The internet is loaded with recipes for homemade cream of ___ soup. Chicken & mushroom popped up immediately. Celery comes to mind. Could do cream of potato, I bet.
Tiny B. March 13, 2018
I'm sure a well-seasoned bechamel would work.
Renée R. March 3, 2018
I live in South Florida and have been making these potatoes for at least thirty years. They turn up at potlucks, funerals, etc. and are always loved and appreciated. I have yet to serve them and not be asked for the recipe. It doesn't matter how sophisticated the crowd may be, these are always the first thing to go. I haven't made them in quite awhile, but I've just decided to bake a ham and make these this weekend. Your story is lovely.
Thank you for sharing.
