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Crunchy Cheese Potatoes Recipe
Crunchy Cheese Potatoes Recipe photo by Taste of Home
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Crunchy Cheese Potatoes Recipe

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"THESE POTATOES are delicious, and they live up to their crunchy name! I make them often since they're easy to prepare and can be made ahead of time. This dish is always 'pretty as a picture' when it comes out of the oven!"
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6-8 servings

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1/2 cup milk
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium potatoes, peeled and sliced 1/4 inch thick
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup finely crushed cornflakes
  • Additional minced chives, optional

Nutritional Facts

1 cup: 263 calories, 9g fat (7g saturated fat), 36mg cholesterol, 304mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 8g protein.

Directions

  1. In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15-in. x 10-in. x 1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired. Yield: 6-8 servings.
Originally published as Crunchy Cheese Potatoes in Reminisce July/August 1993, p47


Reviews for Crunchy Cheese Potatoes

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sjmdam User ID: 4248228 16960
Reviewed Mar. 22, 2014

"They were a little dry, but crunchy. Doubling the sauce next time we liked the flavor."

MY REVIEW
loudon User ID: 560505 11590
Reviewed Aug. 14, 2013

"Yes, I will probably make this recipe again but will surely make more sauce. Way to dry for our family."

MY REVIEW
kanecd User ID: 5546431 42399
Reviewed Jul. 4, 2011

"Too dry. Maybe doubling sauce would be better."

MY REVIEW
Trilby Yost User ID: 5195621 37561
Reviewed Jul. 20, 2010

"Very good and tasty! I have been making this potato dish for years without any variation to the recipe. I can't think of any way to improve it."

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