SOUR CREAM POTATOES CASSEROLE

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Sour Cream Potatoes Casserole image

My grandmother has made this every holiday since I was 10 or so -- it is my very favorite holiday dish, and I now make it to take to my DH's family events! It's best if you refrigerated it OVERNIGHT before baking; the most time-consuming active part is the actual grating of the potatoes -- I use a large-hole grater.

Provided by newspapergal

Categories     Potato

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 7

6 -7 medium potatoes
1/2 cup margarine or 1/2 cup butter, melted
1 1/2 cups cheddar cheese, grated
1/2 cup white onion, grated
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup (I use low-sodium)
salt and pepper, to taste

Steps:

  • Boil whole potatoes for 15 minutes.
  • Cool; peel and grate into large bowl.
  • (I grate the onion while the potatoes boil).
  • Add remaining ingredients to potato/onion mixture; mix well.
  • Place in greased 9x13 baking dish, or equivalent, and cover.
  • Refrigerate overnight.
  • Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
  • (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

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