Sour Cream Potatoes: shredded potatoes, sour cream, cream of chicken and cheese.
I have one favorite food. It’s slightly ridiculous, but sour cream potatoes are my absolute favorite! I could literally eat them for breakfast, lunch and dinner. In fact, growing up on my birthday my mom would make two pans because I loved them so much. I don’t even know what it is about them that turn my taste buds on but this will always be one of my favorite dishes.
Ingredients
- 12 large potatoes or 1 (32 oz frozen) shredded potatoes
- 2 c sour cream
- 2 cans Cream of Chicken
- 1 c grated cheese
- 1/3 c green onions, chopped
- 1/4 c butter, melted
- 2 c Corn Flakes, crushed
- 2 T butter, melted
Instructions
- Boil potatoes with skins on for 30 min (until tender).
- Cool.
- Peel and grate into 9x13 pan or place shredded potatoes in pan.
- Combine 1/4 c butter, soup, sour cream, onions, and cheese.
- Gently blend into potatoes.
- Top with crushed Corn Flakes with with 2 T melted butter.
- Bake at 350 degrees for 30 min.
It may be the fact that as a child one of the first dishes I could make were these potatoes. The pride of making something edible has stuck with me through the years and I know with a surety that I can make a mean sour cream potato dish.
Sour cream potatoes are one of those perfect side dishes that take little work. And they go with just about everything too!
Click here for this week’s menu and shopping list.
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