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Creamy Potato Sticks Recipe
Creamy Potato Sticks Recipe photo by Taste of Home

Creamy Potato Sticks Recipe

Read Reviews (2)
4.86 2
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This homey potato side dish harks back to my ranch kitchen in Montana, where my husband and I raised four sons and a daughter. Hearty eaters, they always spooned up big servings of this casserole. Cutting the potatoes into sticks is a nice change. —Marie Hoyer, Hodgenville, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 pound process cheese (Velveeta), cubed
  • 5 to 6 large baking potatoes, peeled
  • 1 cup chopped onion
  • Paprika

Directions

  1. In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside.
  2. Cut potatoes into 4-in. x 1/2-in. x 1/2-in. sticks; place in a greased 13-in. x 9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika. Yield: 6 servings.
Originally published as Creamy Potato Sticks in Taste of Home August/September 1997, p31

Reviews for Creamy Potato Sticks(2)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 5, 2012

A nice change for a potato dish. I also used crinkle cut frozen fries since I was out of potatoes. May try tater tots next time, will make again.

MY REVIEW
Reviewed Feb. 12, 2011

Really good flavor. I was in a hurry, so I substituted frozen unseasoned steak fries. It worked great. A definite keeper.

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