Sunday, April 24, 2011

Cheesy Potatoes

You've probably seen these potatoes at various potlucks and holiday dinners.  Those were probably made with frozen hash brown potatoes, though, and THESE are made with the most fantastic potatoes I've ever come across: Klondike Goldust Potatoes.  These should only be eaten once, maybe twice a year.  Any more than that and you'll end up with a heart attack.  Be careful.

Cheesy Potatoes

  • 6 small to medium sized Klondike Goldust Potatoes (or other yellow potato)
  • 1 cup sour cream
  • 1 can (10.5 oz.) cream of chicken soup
  • 1-2 cups shredded cheddar cheese
  • 3 green onions, sliced
  • ½ tsp salt
  • pepper to taste
Put potatoes in a pot, cover with water, and boil for 20-25 minutes, or until a knife inserted into one comes out easily.

Preheat oven to 375°.

While potatoes boil, prepare a 9 x 13 inch glass pan by spraying with non-stick cooking spray.  In a large bowl, stir sour cream, cream of chicken soup, cheese, onions, salt, and pepper.   Set aside until potatoes are ready.

When potatoes are done, drain water from the pot.  Remove one potato at a time using a fork or tongs.  Carefully cut potatoes into ½-inch chunks.  Slide cut potatoes into bowl of cheesy creamy goodness and gently stir/fold with a rubber spatula.  Spread cheesy potatoes into pan. 

Bake at 375° for 30-45 minutes, or until browned on edges and bubbly.


  1. these look amazing. can't wait to make them!

  2. Dinner? Breakfast? Either?

  3. Mark, I make them for dinner, but I usually enjoy them for breakfast the following morning. : )

  4. Thanks so much for this recipe. Wonderful!

  5. Wow, thanks for posting this. I am assigned to make these for Christmas Eve dinner this year. Your recipe is the only one of a dozen I've seen on the internet that doesn't use Velveeta or frozen potatoes. Good show!

  6. Thanks, Chak! I hope they go over well!

  7. Love that they are made with fresh potatoes! Going to take some to a Super Bowl Party.

  8. Wow ~ seems yummy ! yummy to me and will try tonight ☆

  9. Replies
    1. Small can. 10.5 oz. I'll edit the post to reflect that now. Thanks. :)

  10. I made these tonight with some russets, no gold potatoes available. Very delicious with our grilled burgers. Thank you so much for posting! I'm following you on pinterest and also I'm Cindy in Pensacola on Allrecipes. Thanks again!

    1. Hi, Cindy! Glad you enjoyed the cheesy potatoes! With all that cheese and yumminess, they do taste good with just about any potato. :)


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