Cheesy pot luck potatoes recipe takes the peeling out of cooking

Kristin's Kitchen
Tuesday, 30 September 2008

Do you like potatoes- in any form- mashed, baked or fried?

Do you like cheese?

Ok, how about cheesy potatoes?

There are certainly some traditional family favorites made out of potatoes- french fries, twice-baked potatoes and how can we forget those well-loved mashed potatoes? The best mashed potatoes, though, require lots of time and dishes. You have to boil, peel, chop and mash them. Not to mention, you have to make sure you add just the right amount of milk, butter, and seasonings for them to taste just the way your mom used to make them.

How many college students can make the time or even want to make the time for all of that mess?

I still can’t seem to get them to taste the way I want them, even after multiple tries.

So, what if I suggested a really simple and flavorful substitute that requires no peeling, no guesswork, and barely any dishes at all? Would you go for that?

This recipe for pot luck potatoes has been in my family for many years, so long in fact, that I cannot seem to remember the first time I actually tried it. I do believe it came from that same cook book we bought from my elementary school.

I imagine many of my recipes will come from that book, as it is made up a compilation of family-friendly, popular recipes submitted by experienced mothers with picky children who only like the “good stuff.”

And, as we all know, as college students craving home cooking even if we are not necessarily picky, we like what tastes good. Our moms and family members certainly are not around to make us dinner every night anymore, so we have to do it ourselves.

Pot Luck Potatoes

One bag frozen Ore-Ida shredded potatoes (32 ounces)
8 ounces shredded cheddar cheese
One can cream of chicken or cream of mushroom soup
One pint sour cream
Half cup chopped onion
Corn flakes, crushed
One half to one quarter cup melted margarine

Directions
Combine first five ingredients in a large bowl and spoon them into a 9x13 inch casserole dish. Top with your desired amount of corn flakes, and drizzle margarine over the top. Bake at 350 degrees for 45 minutes to one hour. The casserole should be heated through when the cornflakes are a toasty golden brown.

These potatoes are great with a good burger or steak, and the best part about them is that they taste fresh because they come from frozen potatoes instead of those fake potato flakes.

Enjoy!

Source: theapp.appstate.edu