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Buffet Potatoes

Buffet Potatoes
Buffet Potatoes
by Katie Sechrist

This cheesy potato casserole used to be a staple dish at the potluck dinners at my mom's church.  She acquired the recipe and shared it with me, and I've served it for breakfast as well as a side dish with dinner.

I've seen variations of this recipe that call for chives, regular onions instead of fried onions, cornflakes, and double the soup.  Obviously this is a recipe that can be adjusted to your desire.  I've always thought a block of softened cream cheese would be a tasty addition, although the extra calories might be unnecessary.

Buffet Potatoes 

1 bag (about 2 lbs) frozen O’Brien potatoes (cubes), thawed
½ cup melted butter
1 pint sour cream
1 large can fried onions
10 oz grated cheddar
1 can cream of chicken soup

Thaw potatoes and combine with melted butter, soup, sour cream, cheese, and 2/3 of the onions. Add salt and pepper to taste. Spread in 9x13 baking dish. Top with remaining onions. Bake 1 hour at 350 degrees.

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