Mom’s Potatoes

I look forward to these potatoes every time my mom has a brunch. They are amazingly rich. They equally amazingly bad for you. But I don’t care. I love them. Now you can too. I actually was so excited to dig into these when I made them recently that I forgot to take a photo. So, I took one after half the dish was gone. Oh well.

There’s a hard way and an easy way to make these potatoes. I make them the hard way for special occasions like Easter dinner. I make them the easy way for pretty much everything else. The hard way is to peel and boil 7 large potatoes. Cook them firm, cool and then slice thin(ish). – then add to the below ingredients. The easy way is to use a bag (32 ounces) of frozen southern style hashbrowns, add them to the ingredients and bake. Yeah. The easy way is very very easy.

1 pint sour cream
1/2 cup melted butter
2 cans cream of chicken soup
1/3 cup fresh chives or green onions, sliced
2 1/2 cups shredded co-jack cheese

1. Preheat oven to 350°.
2. Reserve 1 1/2 cups of the shredded cheese. Mix remaining ingredients together in a large bowl until blended. Add potatoes and stir to cover.
3. Put potato mixture into a 13×9 casserole dish and bake for 40-45 minutes – or until cheese is bubbly and potatoes are hot.