Name: Cheesy Cheddar Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Amish
Ingredients: 4 C. cooked, shredded Potatoes (or 32 oz. bag hashbrown potatoes); 1/4 C. Butter; 1 Medium Onion, diced (Sweet, Yellow, or White Onion); 2 c. Cheese (Mild or Medium Cheddar are best); 16 oz. Sour Cream; 1 Tbsp. Salt; 1/4 Tsp. Pepper, or to taste; Sprinkle of Paprika, optional garnish; Sprinkle of Parsley, optional garnish

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In the bygone, carefree days of my childhood, these cheesy, cheddar potatoes were one of my mom's go-to side dishes. Often, she would make for Sunday dinners, whether we were having a house full of guests over, or if it was just our family of seven.

cheesy potatoes in a small skilled resting on a wooden surface, surrounded by a wooden spoon, greenery, and a pink cloth for added decoration

And, my goodness, they were always fantastic. The cheese, sour cream, potatoes, and onion meld together to make the ultimate comfort food.

Just for fun, I reached out to my mom and asked her when she think of this dish, what comes to mind. Her response was, "This is a dish that is meant to be shared at table with family and friends. It's warm, flavorful, satisfying, and triggers so many memories of shared joy and togetherness."

These cheesy, cheddar potatoes pair perfectly with dishes like roast beef, barbecued meatballs, poor man's steak, or, really, whatever meat you are intending to serve!

Whether this is a dish that holds nostalgic memories for you, too, or you are looking for a new-to-you dish that will please the whole family, you are going to want to make this!

Ingredients

Potatoes. I like to start from scratch with either Yukon gold or russet potatoes, because "that's the way my mom always did it". But you can use a bag of frozen, hashbrown potatoes, as well.

Cheese. shredded (mild or medium) cheddar or Monterey Jack cheese are amazing in this.

Sour Cream.

Butter.

Onion, diced. Sweet, white, or yellow onions are fine. I prefer sweet, just because they don't seem to make my eyes water so much.

Salt.

Pepper.

Parsley. Optional, garnish.

Paprika. Optional, garnish.

Directions

If you are making this using fresh potatoes, you will need to begin ahead of time by boiling your potatoes. If you are using frozen hashbrown potatoes, get them out of the freezer awhile and let them begin to thaw, ever so slightly.

When potatoes are soft when pricked with a fork, remove them from the boiling and place them on a tray or large plate to cool.

Once the potatoes have cooled, peel the potatoes and grate them using a hand grater (or an electric grater, if you have one).

In a medium frying pan, sauté the onions in butter until they are translucent and just a bit brown, caramel in color. Remove from heat.

While the onions are frying, In a large bowl, combine sour cream, cheese, and salt & pepper.

Add the shredded potatoes to the sour cream mixture and stir.

When the onions have finished frying, add them to the potato mixture and combine.

potato mixture in a clear bowl with a blue spatula resting in them

Spoon into baking dish. Then, using the back of the spoon, spread the potatoes evenly into the dish.

Sprinkle with paprika and parsley, to garnish (optional).

Bake at 350 degrees Fahrenheit, in a preheated oven for 30 minutes, or until the potatoes bubbling and appear to be cooked through.

Call the family to the table... because now it's time to EAT!

cheesy potatoes in a small skilled resting on a wooden surface, surrounded by a wooden spoon, whole potatoes, greenery, and a pink cloth for added decoration

Additional Information

Can I prepare this dish ahead of time? Yes, you can prepare the Cheesy Cheddar Potatoes ahead of time and refrigerate them until ready to bake. Adjust the baking time accordingly if the dish is cold from the fridge.
Can these cheesy, cheddar potatoes be frozen? Yes, you can freeze them! Often, I will make twice as much as I want to serve and put half in the freezer for a later time. Here's my freezer tips: Try to make the container as airtight as possible. I recommend making the potatoes and freezing them before you cook them. Then, when you want to serve them, get them out and allow them to thaw completely before baking.