I'm posting this for my father-in-law. We served him these potatoes when my in-laws were visiting from Montana, and now he wants my mom-in-law to make them. Here you go Grandpa. :)
My husband and I first had these potatoes when we went over to our good friends, Scott and Dayna's house for dinner. The one dish my husband begged me to ask the recipe for was the potatoes. Dayna called them "Yummy Potatoes"so that's what I call them, but they have many names. It is a creamy potato casserole with cheese and crunchy corn cereal on top. It's a wonderful mix of flavors and textures, and is a great accompaniment to almost any meal. We especially like them with ham, roast chicken, or Prime Rib.
This is the recipe I use every time I make them.
You'll need 5 medium Russet potatoes. (I only had little runt ones, so I used 10.)
Wash them and put them into a pot.
|Salt, pepper, a corn flake cereal, 1 can of condensed Cream of Chicken Soup, sour cream, butter and cheese|
When all the potatoes are peeled, put them into a bowl and into the fridge to cool.
Now you can assemble the glue that will hold this casserole together.
In a large mixing bowl, add 1 can of condensed Cream of Chicken Soup. (There's just no way to make this look pretty.)
2 cups of sour cream
Mix them all together.
When the potatoes are cool, grate them using the large size holes on the box grater.
Here's the recipe:
5 medium Russet potatoes
1 10 3/4 oz can of condensed Cream of Chicken Soup
2 cups sour cream
1/2 cup butter, melted
1 tsp salt
1/2 tsp freshly ground black pepper
cheddar cheese, shredded
corn flake cereal, slightly crushed.
Clean, boil, and peel the potatoes. Put them in the fridge to cool and firm up. Once cool, grate them using the largest grate on a box grater. In a large mixing bowl, combine soup, sour cream, butter, salt and pepper. Stir to combine. Add the grated potatoes and put into a greased 9x13 baking dish. Cover the top with shredded cheddar cheese and then the corn flake cereal. Bake @ 350 for 30 minutes.