Yummy Cheesy Potatoes

My Aunt Pam introduced me to this delicacy. It’s actually a simple dish that creates the smell of the holidays in your home, and tastes like a mother’s love for her children. Oh yes, this is the dish you never knew you’ve always wanted until you’ve tried it, and afterwards you’ll long to have it again and again.

Making the dish couldn’t be anymore straight forward. Measure out the ingredients, combine, place into baking dish, bake, serve. The only downside will be your ever-expanding waistline.

There is one substitution I would highly recommend. Instead of pealing and shredding the potatoes, just use a carton of the instant hashbrown potatoes.  Hydrate them first of course, and add them to the mix. It’s a lot less fuss, and no one could tell the difference.

On the other hand, if you do shred fresh potatoes, be sure to shred them onto a towel and squeeze out some of the excess water. It doesn’t have to  be bone dry; you just don’t want them to be sopping wet.

Yummy Cheesy Potatoes


  • 1 lb shredded Potatoes
  • ½ cup Sour Cream
  • ½ cup Milk
  • 5 oz shredded Cheddar Cheese
  • 4 oz finely chopped Onion
  • 2 tbsp melted Butter
  • 1 tsp Salt
  • ½ tsp Pepper


Preheat oven to 375°F. Put everything but potatoes in large mixing bowl. Mix ingredients. Add potatoes and stir them in. Dump into a sprayed 8 x 8 baking dish. Bake for 50 minutes. Let cool for 10 to 15 minutes to avoid burning mouths. Serve.


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