"Gourmet" Potatoes

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I. Love. These. Potatoes.

These were a tradition when I was growing up for every Christmas and Easter. They are NOT your average "funeral potato". I really hate that term anyway. Who wants to eat something called funeral potatoes? Yuck. Anyway, my mom always made these and they are super delicious. They come from my Aunt Marilyn who is an amazing cook (that's where the title comes from; I didn't name them). We had these on Easter, but I was too busy getting ready that I forgot to take a picture that day, so these are the next day when we had leftovers (they don't look quite as cheesy and melt-y and delicious, so use your imagination).


There are a few reasons why I love these so much and why I despise most other "cheesy/funeral potatoes". One, the potatoes are diced into cubes, not shredded so small you can't even tell they're potatoes. Two, they don't use nasty cream of mushroom/chicken soup. (I'm probably offending people left and right here). And three - they are delicious. Loaded with cheddar cheese, sour cream, butter, and green onions - these are the real deal. So next time you have a holiday or anytime you want an excuse to make amazing potatoes - give these a try. You'll be so glad you did.

By the way, no one ever said these were good for you. They just taste good.

Gourmet Potatoes
5 lb. russet potatoes*
4 c. shredded cheddar cheese
1/2 cup butter (1 stick; 1/4 lb.)
3 c. sour cream
2/3 c. green onion, chopped
2 tsp. salt
1/2 tsp. pepper

Wash potatoes and put in a large pot with the skins on. Cover with water and boil the potatoes until they are tender. Let cool.

When potatoes have cooled, peel them and dice them into small cubes (about 1/2" cubes) and place in a large bowl. In a saucepan over low heat, combine cheese and butter. Stir occasionally until cheese is melted. Remove from heat and blend in sour cream, onion, and salt and pepper. Add to bowl with potatoes and fold everything together (I know it's a lot of stuff; but no one likes dry potatoes). When potatoes are evenly coated, pour into a 9x13 glass baking dish. Bake uncovered at 350 degrees for 30 minutes or until heated through and cheese starts to bubble.

We always made this ahead of time (like the night before) to make it easier the day of. If you do this, after you put everything in the 9x13, just cover it and stick it in the refrigerator until about 45 minutes before you're ready to serve them. Then just remove the cover/lid and bake them for about 45 minutes at 350 degrees.

*This is an approximate amount. I always check after I dice them to make sure it's enough by putting them in my 9x13 pan. It should fill up the pan all the way. I'm pretty positive it's about 5 lbs. but I forgot to weight them this time.