I may be entering too late. I just couldn’t decide. It looked like baked potato soup was already done. I was going to to my roasted potatoes but red potatoes were outlawed. So, do I go gooey and cheesey with hashbrown casserole or complicated like gnocchi? I could go simple. A friend of mine once asked me how to bake a potato. Really. She did. I pulling this one out of the old file and crossing my fingers that Mr. Linky stays up a little while longer.
This recipe is from a cookbook I received from a special family friend as a wedding gift. It’s a hometown cookbook. It’s been a while so I’ve tweeked it a bit. Here it is… It’s saucy cause that’s how I roll.
Saucy Potato Casserole.
8 medium potatoes, peeled and cubed
3 ounces cream cheese
8 ounces sour cream
8 ounces Cheese Whiz
2 c. sharp cheddar
1 can cream of mushroom soup, undiluted
1/4 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder
Cook potatoes in boiling water until tender. Drain and set aside. Combine cream cheese, sour cream, Cheese Whiz, cheese, soup, and seasonings in a large sauce pot. Cook over medium heat until warm. Pour over potatoes, mixing well, spoon into a greased 2 and 1/2 quart casserole dish. Top with breadcrumbs and bacon. Bake at 350 degrees for 20-25 minutes.
This is like a dish served in a favorite local restaurant back home in KY.