Family Gathering Potatoes Recipe

5 1 1
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Family Gathering Potatoes Recipe

Read Reviews
5 1 1
Publisher Photo
This delicious Amish side dish always wins raves. Almost everyone comes back for second—or thirds!—JoLynn Hill, Roosevelt, Utah
MAKES:
60-65 servings
TOTAL TIME:
Prep: 1 hour Bake: 55 min.
MAKES:
60-65 servings
TOTAL TIME:
Prep: 1 hour Bake: 55 min.

Ingredients

  • 4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 pounds process American cheese (Velveeta), cubed
  • 4 cups (32 ounces) sour cream
  • 1-1/3 cups butter, divided
  • 4 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 20 pounds potatoes, peeled, cubed and cooked
  • 2 cups crushed Club crackers (about 40)

Directions

In four Dutch ovens, combine soups, cheese, sour cream, 1 cup butter, seasoned salt, garlic power and pepper. Cook and stir until cheese is melted and mixture is smooth. Add potatoes; mix well. Transfer to four greased 13-in. x 9-in. baking dishes (dishes will be full).
Bake, uncovered, at 350° for 45-60 minutes or until bubbly. Melt remaining butter; toss with cracker crumbs. Sprinkle over potatoes. Bake 10-15 minutes longer or until topping is lightly browned. Let stand for 5 minutes before serving. Yield: 60-65 servings.
Originally published as Family Gathering Potatoes in Taste of Home August/September 2000, p54

Nutritional Facts

3/4 cup: 208 calories, 11g fat (6g saturated fat), 29mg cholesterol, 403mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 pounds process American cheese (Velveeta), cubed
  • 4 cups (32 ounces) sour cream
  • 1-1/3 cups butter, divided
  • 4 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 20 pounds potatoes, peeled, cubed and cooked
  • 2 cups crushed Club crackers (about 40)
  1. In four Dutch ovens, combine soups, cheese, sour cream, 1 cup butter, seasoned salt, garlic power and pepper. Cook and stir until cheese is melted and mixture is smooth. Add potatoes; mix well. Transfer to four greased 13-in. x 9-in. baking dishes (dishes will be full).
  2. Bake, uncovered, at 350° for 45-60 minutes or until bubbly. Melt remaining butter; toss with cracker crumbs. Sprinkle over potatoes. Bake 10-15 minutes longer or until topping is lightly browned. Let stand for 5 minutes before serving. Yield: 60-65 servings.
Originally published as Family Gathering Potatoes in Taste of Home August/September 2000, p54

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hattis User ID: 5843675 79097
Reviewed Mar. 20, 2011

"I make this for our church suppers. It never fails that people want the recipe. I have even used this using left over potatoes and it comes out just as delicious!"

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