Gourmet Cheese Potatoes

Gourmet Cheese Potatoes

42
Donna J Smith 0

"Everyone wants the recipe for this very cheesy dish. It can also be made with dry stuffing sprinkled over the top before baking."

Ingredients 1 h 35 m {{adjustedServings}} servings 382 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  3. Place potatoes and onions in a 9x13 inch casserole dish.
  4. In a medium saucepan combine soup, milk, sour cream and processed cheese; heat until cheese is melted. Pour over potatoes. Dot with butter and covered with shredded cheese.
  5. Bake in preheated oven for 1 hour.
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Reviews 42

  1. 52 Ratings

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DREGINEK
7/24/2003

Tasty but did not blow my socks off. First, I used 10 med size potatoes and although I followed the recipe regarding the cheese/milk/soup mix, I only poured about 3/4 over all...I could tell that there would be excess of sauce. Sure enough, when I served, I let it sit 10 minutes before serving hoping that the cheese would thicken, but it was still very runny. Now, I am a cheese lover...I mean cheese tops almost everything in our house, esspecially potatoes but after this cheesy meal, I have had my fill of cheese to last a week. IF I make again, I will use more potatoes (or larger ones), use 1 can of soup, half the milk, half the processed cheese and less sour cream.

KYMBERJOY
3/20/2005

Incredibly delicious! Instead of placing the mixture into a baking dish and then into the oven, I put it in my large crock pot and keep it warm that way. It's great for potlucks & family gatherings and more "gourmet" than scalloped potatoes! It's always a hit wherever I bring it.

MAJEC
7/24/2003

These were great! I used garlic & onion powders instead of the minced onion (just lazy that night) and sprinkled dried onion rings on the top. I didn't use quite as much sour cream & didn't measure the cheddar cheese (just sprinkled until the top was covered). It was even better warmed up a few nights later!!!