Almost 24 years ago, I met my in-laws for the very first time. Dave had already prepped me for the fact that his mom is an excellent cook. To be honest, I don’t recall what entree she served me for that very first dinner, but I remember well her cheesy potato casserole. Every special occasion at the home of my in-laws was marked with this cheesy potato casserole.
One summer, Dave and I were instructors for a wilderness program; this job had us backpacking out in the mountains all summer long and eating back-country cooking. Occasionally we landed back in civilization for a few days and we lived for “real food.” Each break we raced down to his parent’s house and ate ourselves silly. (I’d recount actual quantities, but I would be too ashamed to admit to eating that much food in one sitting.) I do remember, however, that Dave and I ate ourselves about three-fourths of the way through a cheesy potato casserole once, just the two of us.
To this day, this casserole will provoke people to sneak out of bed in the middle of the night to scarf the leftovers out of the fridge before anyone else can get to them the next day. Are you hearing how much I LOVE this dish? I’m not a big potato fan, but this one does it for me. It’s on our Thanksgiving dinner line-up every year.
DELICIOUS POTATO CASSEROLE
- 8 medium to large potatoes
- 1/2 cup butter melted
- 1 can cream of chicken soup
- 1 pt sour cream
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp curry powder (if desired)
- 1/2 c. green onions sliced
- 2 c. grated sharp cheese
- 1/2 c. corn flake crumbs or soft bread crumbs
Bake potatoes in skins until done. When cool, skin and grate. Melt the butter, blend in soup. Fold in sour cream and onions. Fold in the potatoes, cheese, spices, and sour cream mixture. Stir gently. Sprinkle with corn flake crumbs–dot with butter. Bake uncovered 45 min. Can make a day ahead and refrigerate.
This has become an eagerly-anticipated part of Thanksgiving dinner at our house. It’s a special treat that is part of the taste of Thanksgiving for us.