Clay Davenport
Cerebral Nomad
I was making some mexican meatballs today (recipe elsewhere in this forum) and decided to make this potato dish to go with it. This is a family favorite, and I have been known to make entire meals of it.
I'll first list the standard recipe that the family uses, then I'll list my modifications which requires guesstimation on your part. Butter means real butter, not margarine, it pains me to know that has to be specified.
Now for my modified recipe, which is a little more time consuming, but results in a better dish in my opinion.
I use a larger baking dish, so take whatever dish you intend to use and dice enough fresh potatos on the smaller side to almost fill the dish.
Add 1 can cream of condensed cream of chicken soup
Add the other ingredients listed above, increasing the amount as needed depending on the size of the baking dish you are using.
My dish is fairly good sized so I use more or less the following:
1 1/2 cup sour cream
2 1/2 - 3 cups shredded cheddar cheese
1/2 cup melted butter
1 large onion
For the topping I use
3 cups corn flakes
2/3 cup melted butter
For fresh potatoes I bake for 60-75 minutes. 45 minutes doesn't get them done enough.
The frozen hash brown method yields a fine dish, but I like to cut my own potaotes fresh. Honestly I can't tell a whole lot of difference between them, but I perceive the fresh cut potatoes to be better.
I'll first list the standard recipe that the family uses, then I'll list my modifications which requires guesstimation on your part. Butter means real butter, not margarine, it pains me to know that has to be specified.
Now for my modified recipe, which is a little more time consuming, but results in a better dish in my opinion.
I use a larger baking dish, so take whatever dish you intend to use and dice enough fresh potatos on the smaller side to almost fill the dish.
Add 1 can cream of condensed cream of chicken soup
Add the other ingredients listed above, increasing the amount as needed depending on the size of the baking dish you are using.
My dish is fairly good sized so I use more or less the following:
1 1/2 cup sour cream
2 1/2 - 3 cups shredded cheddar cheese
1/2 cup melted butter
1 large onion
For the topping I use
3 cups corn flakes
2/3 cup melted butter
For fresh potatoes I bake for 60-75 minutes. 45 minutes doesn't get them done enough.
The frozen hash brown method yields a fine dish, but I like to cut my own potaotes fresh. Honestly I can't tell a whole lot of difference between them, but I perceive the fresh cut potatoes to be better.
