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This casserole from Mary Kay Elert of St. Paul Park, Minnesota will please even the pickiest eaters. "My grandpa, who gave me the recipe to me, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble it the night before, then pop it in the oven the next day," she details.
Nutritional Facts 1 serving (1 cup) equals 181 calories, 10 g fat (6 g saturated fat), 22 mg cholesterol, 316 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Grandpa's Party Potatoes in Country Woman September/October 2000, p40
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Reviewed on Mar. 08, 2013 by VictoriaElaine
I found this recipe in one of the Taste of Home Thanksgiving magazines. It called for 8 - 9 cups of potatoes. I measured out 2 - 1/2 lbs of potatoes using a kitchen scale. The consistency of the final product turned out slightly thinner than what I like, so next time I will measure out 3 lbs. Other than that, the potatoes were excellent! Loved the taste the french dip added to them. A new favorite for me & my family!
Reviewed on Jul. 08, 2012 by bshowalter
Our family loves this! It is so easy to make and a great dish to have when company comes over.
Reviewed on May. 19, 2012 by bshowalter
This was excellent. No leftovers on this dish.
Reviewed on Jan. 14, 2012 by williehansen
I made this for a dinner party and the men went crazy over it. Probably loaded with calories but certainly impresses. Very easy too since I could make the day before and pop it in the oven an hour before we eat.
Reviewed on Nov. 28, 2011 by stacienbob
Very easy to make. I made it for Thanksgiving dinner and received lots of compliments. I used 5 pounds of (unpeeled) Yukon Gold potatoes. It makes a 13 x 9 cake pan full.
Reviewed on Nov. 08, 2010 by brigittehsmom
I used regular sour cream since that is what I had in refrig. I was wondering if this would freeze well?
Reviewed on Nov. 07, 2010 by carrie carney
Very good. I substituted ranch dip b/c I didn't have french onion dip. I will definitely be making these a day or two before Thanksgiving and then heating in the oven to ease up on the stress of preparing everything on the big day!
Reviewed on Oct. 10, 2010 by dcburk1966
I will make these again. I goofed and bought fat-free cream cheese by mistake and the potatoes still where good. I think adding some roasted garlic when mashing the potatoes would be good also. The potatoes took longer to heat up then what it was called for in the recipe, but they were still good.
Reviewed on Mar. 23, 2009 by gratefulservant_AZ
You just dice them and measure out 8 or 9 cups. They are wonderful. I only make this recipe for special occasions because it is so fattening (Christmas and Thanksgiving). I thas a very mild onion flavor and the cream cheese adds another dimension of richness
Reviewed on Dec. 23, 2008 by kayesandra
Question: 8 or 9 cups peeled potatoes? I don't understand...when I cook potatoes for mashing they are cut in halves or quarters depending on size. Did you mean 8 or 9 peeled potatoes? These sound great & I'd like to try them for a holiday buffet I'm hosting.
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