Cheesy Potatoes with Sour Cream

Name: Cheesy Potatoes with Sour Cream
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10 servings.
Ingredients: 2-1/2 pounds potatoes, peeled and cubed; 3-1/2 cups shredded cheddar cheese, divided; 2 cups sour cream; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1/4 cup butter; 1/4 cup minced chives, divided

TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD: 10 servings.

Potatoes add comforting appeal to any meal. This recipe is often requested by my family.—Dona Dickie, Livermore, California

Ingredients

2-1/2 pounds potatoes, peeled and cubed
3-1/2 cups shredded cheddar cheese, divided
2 cups sour cream
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup butter
1/4 cup minced chives, divided

Directions

1. Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated.
2. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

Nutrition Facts

3/4 cup: 420 calories, 29g fat (18g saturated fat), 78mg cholesterol, 552mg sodium, 28g carbohydrate, 2g fiber), 14g protein.

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