Print Options

Back to Cheesy Potatoes with Sour Cream >

Include these items:

Taste of Home Logo

Cheesy Potatoes with Sour Cream

 Cheesy Potatoes with Sour Cream
Potatoes add comforting appeal to any meal. This recipe is often requested by my family.—Dona Dickie, Livermore, California
10 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 2-1/2 pounds potatoes, peeled and cubed
  • 3-1/2 cups (14 ounces) shredded cheddar cheese, divided
  • 2 cups (16 ounces) 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

  • 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.
  • 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. Yield: 10 servings.
Nutritional Facts: One serving (3/4 cup) equals 420 calories, 29 g fat (18 g saturated fat), 78 mg cholesterol, 552 mg sodium, 28 g carbohydrate, 2 g fiber, 14 g protein.