Cheesy Potluck Potatoes
By Kelli Bamforth
Memorial Day weekend signals the start of summer, bringing with it endless backyard barbecues and pool days. Nothing beats sitting on the back deck with an ice-cold drink in hand, enjoying time and great food with family and friends.
Along with the barbecues and get-togethers comes the need for several quick, easy and delicious side-dish recipes you can take along with you. As I was preparing to grill some chicken this week, I came across this amazing recipe from Emily Bites. It had me at “cheesy” and “potatoes,” not to mention the short list of ingredients.
The recipe calls for 2 pounds of diced hash brown potatoes. For a slight twist with great added flavor, I decided to use Simply Potatoes Steakhouse Seasoned diced potatoes, which had a nice contrast with the tangy and cool sour cream. The single cup of shredded cheese was more than enough for this cheese hound, but you can add more depending on your personal preference.
I considered leaving the corn flakes out of my dish, but it added a fabulous crunch to the potatoes, and I couldn’t imagine the recipe without them. I might even use more next time I need an easy side dish for any grilled meat. The portion is nice-sized and the leftovers taste even better the next day.
Cheesy Potluck Potatoes (makes eight servings)
Source: Emily Bites
2 lbs diced hash brown potatoes
1 cup fat-free sour cream
10.75 oz can of 98% fat-free cream of chicken (you could also use cream of mushroom soup for a vegetarian option)
1 cup 2% reduced-fat shredded cheddar cheese
Salt and pepper to taste
3/4 cup of corn flakes cereal, crushed
Preheat the oven to 350°F. Lightly mist a 9x13'' baking dish with cooking spray and set aside. In a large bowl, combine all the ingredients except the corn flakes and stir until thoroughly combined.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the corn flakes over the top and bake for one hour until potatoes are cooked through. Slice into eight pieces and serve.