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Grandma’s Potatoes
Katie

Grandma’s Potatoes

A comforting, creamy potato bake that’s rich, cheesy, and topped with a crunchy, buttery topping—just like grandma used to make.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 -8 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 –5 large potatoes peeled and thinly sliced
  • 1 medium onion finely chopped
  • 2 cups shredded cheddar cheese or blend with mozzarella
  • 1 cup sour cream
  • 1 can cream of chicken soup or cream of mushroom for vegetarian
  • ½ cup milk
  • ¼ cup melted butter
  • Salt and pepper to taste
  • ½ cup grated Parmesan cheese optional
  • 1 cup cornflakes or crushed Ritz crackers
  • 1 –2 tbsp melted butter for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-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.
  4. Layer sliced potatoes in prepared dish. Spread some of the sour cream mixture over them. Repeat layers, finishing with creamy mixture on top.
  5. Sprinkle remaining cheddar over top. Add crushed cornflakes or Ritz crackers, then drizzle with 1–2 tbsp melted butter.
  6. Cover with foil and bake for 45–55 minutes until potatoes are tender. Uncover and bake another 15 minutes until topping is golden and crispy.
  7. Let cool slightly before serving.

Notes

For extra flavor, add chopped cooked bacon or caramelized onions between layers. Sub cream of mushroom for vegetarian option.