Aunt Nancy’s Sour Cream Potatoes
Aunt Nancy’s Sour Cream Potatoes
This is the most creamy comfort food you’ll ever taste.
Make a double recipe and freeze it for an easy, decadent side dish.
Enjoy the leftovers as potato pancakes the next morning with eggs!
Aunt Nancy’s Sour Cream Potatoes
6 Maine potatoes
2c. shredded cheddar (can substitute dairy-free)
1/4 c. butter (can substitute dairy-free)
1 1/2 c. sour cream (at room temperature) (can substitute dairy-free)
1/3 c. minced onion
1 t. salt
1/4 t. pepper
2 T. more butter
2 T. chopped chives
Boil potatoes 20 minutes in skin. Cool. Peel and shred coarsely. In saucepan, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Fold in potatoes.
Put into 2 qt. casserole. Dot with butter and chopped chives
Bake at 350 degrees for 45 minutes.
Breathe in the cheesy aroma and enjoy as a side dish with absolutely anything!
This is the most creamy comfort food you’ll ever taste.
Make a double recipe and freeze it for an easy, decadent side dish.
Enjoy the leftovers as potato pancakes the next morning with eggs!
Aunt Nancy’s Sour Cream Potatoes
6 Maine potatoes
2c. shredded cheddar (can substitute dairy-free)
1/4 c. butter (can substitute dairy-free)
1 1/2 c. sour cream (at room temperature) (can substitute dairy-free)
1/3 c. minced onion
1 t. salt
1/4 t. pepper
2 T. more butter
2 T. chopped chives
Boil potatoes 20 minutes in skin. Cool. Peel and shred coarsely. In saucepan, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat. Blend in sour cream, onions, salt and pepper. Fold in potatoes.
Put into 2 qt. casserole. Dot with butter and chopped chives
Bake at 350 degrees for 45 minutes.
Breathe in the cheesy aroma and enjoy as a side dish with absolutely anything!