40 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 16
  • 3 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1

This is a cheesy-sour cream sauce and grated potato casserole.

prep:
30 mins
cook:
1 hr 15 mins
total:
13 hrs 45 mins
stand:
12 hrs
Servings:
7
Max Servings:
7
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Ingredients

Directions

  • Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.

  • Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.

  • Bake the casserole for one hour.

Nutrition Facts

531.37 calories; 13.85 g protein; 53.42 g carbohydrates; 5.93 g dietary-fiber; 6.46 g sugars; 29.89 g fat; 18.87 g saturated-fat; 76.03 mg cholesterol; 842.49 IU vitamin-a-iu; 5.08 mg niacin-equivalents; 0.81 mg vitamin-b6; 53.02 mg vitamin-c; 53.08 mcg folate; 174.67 mg calcium; 2.3 mg iron; 74.68 mg magnesium; 1295.65 mg potassium; 1092.61 mg sodium; 0.28 mg thiamin; 269.04 calories-from-fat; 39 percent-of-calories-from-carbs; 49 percent-of-calories-from-fat; 10 percent-of-calories-from-protein; 31 percent-of-calories-from-sat-fat


Reviews (29)

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Most helpful positive review

lisa
11/17/2010
Loved these!! I made half the recipe but cheated & used frozen shredded hashbrowns. I used 5 cups(frozen NOT thawed) for 1/2 the recipe. I also halved the salt & pepper on top of halving the recipe(so actually quartered the salt & pepper I suppose:) just for personal taste. I didn't layer-just mixed everything up together. They were sooooo good!! Using the frozen hashbrowns it looked very dry going into the oven but it baked up creamy & delicious!
(63)

Most helpful critical review

Anonymous
01/03/2003
OK but not wonderful.
(2)
40 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 16
  • 3 Rating Star 4
  • 1 Rating Star 1
  • 2 Rating Star 1
lisa
11/17/2010
Loved these!! I made half the recipe but cheated & used frozen shredded hashbrowns. I used 5 cups(frozen NOT thawed) for 1/2 the recipe. I also halved the salt & pepper on top of halving the recipe(so actually quartered the salt & pepper I suppose:) just for personal taste. I didn't layer-just mixed everything up together. They were sooooo good!! Using the frozen hashbrowns it looked very dry going into the oven but it baked up creamy & delicious!
(63)
Kaye Lynn
01/21/2010
Wonderful I love it. One of my fave restaurants serves this as one of their potato choices. It works fine with frozen shredded hashbrowns or the ones from the refrigerator section. Less work and time. No need for layering this I mix everything together pour it in a baking dish and stick it in the oven.
(45)
Christina
11/03/2010
Oh where do I begin with this recipe?! They are absolutely delicious but I can't give it a full 5 stars because some of the ingredients in the ingredients list do not match up with the ingredients in the directions which made the recipe very unclear to me. First it says butter...well is it melted butter or softened or what? I used melted. Then it said to mix the butter with the spices but then it says to sprinkle the 'dry' spices over the potatoes so that's confusing. Then it says to grate the processed cheese so I assumed Velveets(R) but in the directions it says to pour on the processed cheese sauce...huh???? What I ended up doing was taking all the ingredients and doing what I thought was right which was mixing the melted butter (I used light) with the spices (only using 1/2 of the salt) and onions. I also 1/2'd the sour cream/milk mixture (I used light sour cream and fat free milk) and was glad I did as it would've been too much IMO and I used light Velveeta(R) that I shredded. The result was a fantastic potato dish that I will definately make again! Thanks for sharing.:)
(45)
Anonymous
11/04/2004
Very good recipe we prepared it just like it said and after tasting it we will be making these changes. Boil potatoes a bit longer 12 - 15 minutes. Use half the sour cream (unless you really LIKE sour cream because as the recipe is written that is the strongest flavor). If you cut the sour cream add a half cup milk more. I would also add a teaspoon of dill (preferably fresh but dried will do). And I would up the temperature to 400. Sounds like a lot of changes but it really isn't - it really was pretty easy to fix.
(25)
Cali Girl
12/29/2007
We served this with a smoked spiral ham and it was fantastic! We added chopped cooked bacon and green onions to each layer and topped it off with the same. Added extra cheese and it was a major hit. Will definitley do this one again!
(16)
TREE_TIGGER
03/14/2003
I used more onion than the recipe called for reduced the amount of milk and used cheddar cheese instead of velveeta - it was very yummy! It was just as good the next day for leftovers.
(14)
Erimess
01/02/2012
This was pretty good - a 4.5 for flavor. But I have to agree with Christine about the confusing directions. I too melted the butter and it was much easier to dribble that on as a layer rather than trying to spread just softened butter. And I used velveeta. In addition to what she said we're instructed for the spice/butter layer to only mix half of it and then to put all of it (implied but huh?) on as a layer but instructed to just use all of the other ingredients and layer half of them (as it should be). And then it never instructs to actually mix the other half of the spice/butter ingredients. This is one of those cases where you better read through the entire directions first otherwise you'll find yourself wasting time mixing the other half of the spice/butter stuff. That's just silly and even an experienced cook might need to do a double-take of that. But in the end it was tasty. Next time I think I'd try the frozen hash browns. Grating potatoes wasn't my favorite activity and I might try a different cheese as well. I also might mix it all together as some have. (Another note some people might not get what 3/8 cup is. Call it 6 tbsp or 1/4 cup 2 tbsp.)
(12)
Navy_Mommy
12/12/2003
This recipe was a hit at out house. It is similar but a little different from the hashbrown recipe I have been using for years. Next time I make though I will have to change a few things. First when I mixed the seasoning with the butter it made it difficult to spread evenly. I would suggest sprinkling the seasoning on the potato layers and then spreading the butter. I had sections that were really salty and some that needed a lot of salt. I used gold potatoes I don't know if this is why but it got watery. I don't know how to fix that though. The taste was creamy and very rich.
(11)
Anonymous
09/11/2004
I first tried this recipe last Christmas. Everyone loved it and the recipe has since been shared with other members of my family. I cut some of the calories and fat by using fat free sour cream and 'light' cheese. Although it takes more time than I like to prepare it's very well worth it. Huge hit with all.
(11)