Wednesday, April 25, 2007

Val's Potato Casserole


6-8 medium-sized russet potatoes (whole, unpeeled)
1/4 cup margarine, melted
2 cups sour cream
1/3 cup green onions, chopped
1 can cream of chicken soup (condensed)
8 oz. cheddar cheese, grated
Salt & pepper to taste
1/4 cup dried dill

Boil potatoes until tender, approximately 45-60 minutes. Allow to cool completely, then peel. Cut into quarter-inch slices (or dice into large chunks).

Mix sour cream, soup, margarine, green onions and spices in a large mixing bowl.

Place 1/3 of the sliced potatoes in the bottom of a lightly greased deep casserole dish. Top with 1/3 portion of sauce and 1/3 portion of grated cheese. Repeat two more times.

Cover and bake at 350 degrees until heated through and cheese is bubbly (approximately 45-60 minutes).

I first tasted this potato dish at a family gathering almost 20 years ago. It was love at first bite! My family is forever grateful to Val (my sister-in-law) for introducing us to such a delicious side dish. It goes wonderfully with ham, steak, ribs, and chicken. Or, simply by itself!

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8 Comments:

At 5:57 PM, Blogger Kristy said...

Looks yummy and not too difficult.

 
At 6:05 PM, Blogger Les said...

Kristy - The only challenge is to make sure the potatoes are neither over or under cooked. I usually cook them in two separate pots so they aren't too crowded. Also, I try not to buy super huge potatoes, as they take forever to cook. Medium-sized work best. And, I check them fairly often after about 45 minutes. As soon as a fork can pierce them fairly easily, out they come to cool. If they're a little undercooked, they'll cook up a bit more in the oven. Enjoy!

 
At 5:03 AM, Blogger Heather said...

Ooohhhh that looks yummy. How many does that feed? It looks huge! I think I would have to cut it in half for my tiny family.

 
At 11:49 AM, Anonymous Kristen said...

That looks amazing! Bookmarked it to try it soon. Thanks for sharing... to you and Val!

 
At 4:00 AM, Anonymous Jen Jackson said...

Love at first bite is right! Having never had them when Val has made them, you'll have to forgive me for calling them 'Lesley's Potatoes' in my head.

 
At 11:12 AM, Blogger Les said...

Heather - I'm going to guess it feeds about 6-8. The leftovers are actually even better than the first time around. :)

Kristen - I'll pass your thanks on to Val. Enjoy!

Jen - And maybe someday Maddie & Emily will enjoy them and call them "Auntie Gigi's Potatoes". :)

 
At 1:34 PM, Blogger Booklogged said...

Lesley, in Utah these are called Funeral Potatoes. That's because when there's a funeral the members of the church provide a luncheon afterwards for all the family and friends. Variations of this recipe are always on hand.

I first learned to make them by shredding the potatoes after they were boiled. Like yours, they need to be just barely fork-tender. Then all ingredients are mixed together and baked. I've turned lazy in my older years and now I use frozen shredded potatoes. Definitely the way to go.

There is definitely something yummy about the combination of sour cream and cream of chicken soup.

 
At 1:02 PM, Blogger Les said...

Booklogged - Lazy is good. I'll have to try the frozen shredded potatoes next time around. It's always a bit of a challenge to cook regular potatoes to the point of not being mushy, yet not being undercooked.

You're right about the combination of sour cream and cream of chicken soup. That's what I use for my sour cream enchiladas.

 

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