Mom’s Cheesy Potatoes

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Warning! The following is a selfish post.

This weekend, my brother and his family came to visit it us! While this is exciting; it also meant that, as my mom’s only children, neither of us would be spending Mother’s Day with our mom 😦

Mom did win out; however, because my dad took her out for lunch, which is something he rarely does! 🙂

I had an idea, though. In honor of her, I thought I’d bring a piece of mom to us by making a Mother’s Day brunch for my brother, his wife and the kids by including my Mom’s Cheesy Potatoes that everyone loves.

I’d made these cheesy potatoes only once before. It was either for an Easter gathering or a Super Bowl party with friends here in the Twin Cities. {Seriously, between those two, I really can’t recall!}

They were a hit.

I came across the recipe again and knew it would be a perfect addition to my brunch for the crowd. What’s selfish about this post? I wanted the recipe on my blog to add to my Recipe Arsenal. I guess it’s not all that selfish if I’m sharing the recipe with you, right?!

Because if you make these yourself, you won’t be disappointed – especially if you like cheese! Another bonus: They are so easy!

One word of caution: They aren’t exactly healthy. I’m sure one day I could attempt to make a version that has less calories, sodium and fat. But on Mother’s Day, who wants to mess with Mom’s original? 🙂

Mom’s Cheesy Potatoes

Ingredients:

    • 1 package of frozen southern diced potatoes {I use regular diced}
    • 1 can of cream of mushroom soup
    • 1 can of cream of potato soup
    • 1 diced onion
    • 8 oz sour cream
    • More than a pound of shredded medium cheddar cheese {1 use 6 cups shredded sharp cheddar}

Here’s what the ingredients look like all mixed together before baking:

IMG_2775

Method:

  • Mix all ingredients in a bowl.
  • Spread into a 9×13 baking dish.
  • Bake, covered with foil, in a 350 degree oven for one to one and a half hours. Check after one hour.
  • For the last 15 minutes, remove foil so that the top gets golden brown.

Notes:

  • You can combine everything in advance, cover and put in the refrigerator overnight to cook the next day.
  • As a side, this could serve 12 to 18 people. Between the four of us adults and four children, we ate half the dish.

I don’t have a photo of the finished product because we were too anxious to dig in to it. Our brunch included cheesy scrambled eggs {we are Wisconsinites after all!}, bacon, Mom’s Cheesy Potatoes and “toast” {aka Jake’s leftover chocolate birthday cake}.

It was splendid.

What is one of YOUR favorite dishes that your mom makes?

Share recipes if you can!

Cheers~
Carrie

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4 responses »

  1. That’s just like my daughters signature potato dish, except I asked her to sub in cream of celery for the cream of mushroom, and she uses tater tots – so good! 😀

  2. It’s a lot like our family recipe for these, too! And I admire your bravery when everyone wants to post only the “gourmet” stuff! As my Mom would have said (she was a marvelous cook and made her own salad dressings and all kinds of “fancy” stuff, too)
    “If it’s good, it’s gourmet!” And I’ll take two helpings of that please!

  3. Pingback: Roat Osha | Season It Already!

  4. Family recipes are always the best. My mother in law makes the best mac and cheese. I wonder what my kids would consider “Mom’s recipe” was in my kitchen. I think I will ask them.

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