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Grandma's Potatoes

A warm, creamy side dish with layers of potatoes, cheese, and a rich sauce, perfect for comfort meals or meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4–5 large large potatoes, peeled and thinly sliced
  • 1 medium medium onion, finely chopped
  • 2 cups shredded cheddar cheese (or blend with mozzarella) Use a cheese blend for variety.
  • 1 cup sour cream For a lighter version, use low-fat sour cream.
  • 1 can cream of chicken soup (or cream of mushroom for vegetarian) Choose mushroom for vegetarian option.
  • 1/2 cup milk Use low-fat milk for lighter version.
  • 1/4 cup melted butter Reduce for a lighter dish.
  • to taste Salt and pepper
  • 1/2 cup grated Parmesan cheese (optional) Add for extra flavor.
  • 1 cup cornflakes or crushed Ritz crackers Use gluten-free options if necessary.
  • 1–2 tbsp melted butter (for topping)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Peel and slice potatoes thinly and evenly (use mandolin for uniform slices).
  3. In a large bowl, mix sour cream, cream of chicken soup, milk, 1/4 cup melted butter, salt, pepper, and half the shredded cheddar. Stir until combined.
Layering and Baking
  1. Layer sliced potatoes in prepared dish. Spread some of the sour cream mixture over them. Repeat layers, finishing with creamy mixture on top.
  2. Sprinkle remaining cheddar over top. Add crushed cornflakes or Ritz crackers, then drizzle with 1–2 tbsp melted butter.
  3. Cover with foil and bake for 45–55 minutes until potatoes are tender.
  4. Uncover and bake another 15 minutes until topping is golden and crispy.
Serving
  1. Let cool slightly before serving and enjoy as a side dish.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This dish can also be frozen for up to 2 months. Cool completely, wrap tightly, and thaw overnight in the fridge before reheating.