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Sour Cream Potatoes Casserole

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“My grandmother has made this every holiday since I was 10 or so -- it is my very favorite holiday dish, and I now make it to take to my DH's family events! It's best if you refrigerated it OVERNIGHT before baking; the most time-consuming active part is the actual grating of the potatoes -- I use a large-hole grater.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 6 -7 medium potatoes
  • 12 cup margarine or 12 cup butter, melted
  • 1 12 cups cheddar cheese, grated
  • 12 cup white onion, grated
  • 1 cup sour cream
  • 1 (10 3/4 ounce) can cream of chicken soup (I use low-sodium)
  • salt and pepper, to taste

Directions

  1. Boil whole potatoes for 15 minutes.
  2. Cool; peel and grate into large bowl.
  3. (I grate the onion while the potatoes boil).
  4. Add remaining ingredients to potato/onion mixture; mix well.
  5. Place in greased 9x13 baking dish, or equivalent, and cover.
  6. Refrigerate overnight.
  7. Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
  8. (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

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