Cheesy Potatoes Recipe

Cheesy Potatoes Recipe photo by Taste of Home

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For a comforting side dish that feeds a crowd, try these saucy slow-cooked potatoes sent in by Melissa Marzolf of Marysville, Michigan. A simple topping of buttered croutons covers the creamy combination.

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Cheesy Potatoes Recipe

Prep: 10 min. Cook: 8 hours

Yield: 10-12 Servings

10 480 490

Ingredients

6 medium potatoes, peeled and cut into 1/4-inch strips
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, chopped or 1 tablespoon dried minced onion
7 tablespoons butter, melted, divided
1 teaspoon salt
1 teaspoon pepper
1 cup (8 ounces) sour cream
2 cups seasoned stuffing cubes

Directions

Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture.
Cover and cook on low for 8-10 hours or until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remaining butter; sprinkle over potatoes. Yield: 10-12 servings.

Originally published as Cheesy Potatoes in Quick Cooking May/June 2001, p45

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Cheesy Potatoes

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Reviewed on Jun. 17, 2013 by bereitbach

I basically used this recipe as a guideline. I cut the recipe in half and used my 3-quart slow cooker which worked great. I left out the soup, replaced the sour cream with mayonnaise and didn't used the stuffing cubes. I also used salt substitute in place of both the salt and the pepper. For time constraints, I had the slow cooker on high for just over an hour and on low for not quite 4 1/2 hours. The potatoes turned out great. My husband does not care for potatoes most of the time and he commented that they were good.

Reviewed on May. 14, 2013 by Joscy

Will have to make this soon ~ may need to change it around a little ~ leave out cream chx. soup, only use sour cream and cheddar cheese. Would also use Stove Top Savory Herb stuffing mix. That's my take.