Do you remember Aunt Bee from the old Andy Griffith Show? She was aunt and housekeeper for Sheriff Andy and his young son Opie. She was quite a cook and there is actually an Aunt Bee’s Mayberry Cookbook with lots of “down home” Mayberry-style recipes. I’m not sure if this recipe came from that book because I actually saw this on Recipe Lion. They said it was an Aunt Bee recipe and it sounded really good so I thought I would try it out. You can’t have too many cheesy potato recipes and this one, with lots of cheddar cheese and sour cream mixed in, sounded very cheesy and creamy–just the way I like my potatoes! :)
The original recipe says to peel the potatoes after boiling them, but after trying that, I think it might be easier to peel them before boiling. Or just leave the skins on. I started peeling some of the potatoes after they were boiled, then decided to leave the skins on the rest of them to save time. Some of the peeling will come off as you’re grating the potatoes, too.
As you’re mixing the grated potatoes, cheese, and sour cream, be sure to use an extra-large bowl so it will be easier to mix (you might also want to add in real bacon bits or pieces–I didn’t think about adding the bacon in until after I had made these, so that’s why you’re not seeing any bacon in the photo). The mixture will be quite thick, so you’ll need to spoon it into your pan or baking dish. I really loved the way these potatoes turned out–how could they not be good with all that cheese and sour cream? When you’re in the mood for some comfort food, you’ll need to try these potatoes out!
AUNT BEE’S SOUR CREAM AND CHEESE POTATOES slightly adapted from RecipeLion
Makes a 9 x 13″ pan
- 4 pounds red potatoes
- 4 cups shredded or grated Sharp Cheddar Cheese
- 24 ounces light sour cream
- salt and pepper, to taste
- optional: stir in some real bacon bits or pieces, about 1/2 to 2/3 cup
- optional: 1 1/2 Tablespoons finely chopped fresh chives, for garnish
Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish; set aside.
Boil potatoes in a large pot until fork-tender. Allow potatoes to cool, then peel (or you can peel before boiling or just leave the skins on; whatever is easiest for you). Using the large holes on a grater, shred the potatoes.
Place potatoes in an extra-large bowl. Stir in the cheese and sour cream (also stir in bacon bits or pieces, if using). Add salt and pepper to taste.
Spoon potato mixture into a greased baking dish or 9 x 13″ pan and bake, uncovered, at 350˚F for 45 minutes. Remove from oven and sprinkle fresh chives on top, if desired, then serve.
It’s really hard to stop eating these super-cheesy, super-creamy potatoes-you keep on wanting to go back for more! Keep this in mind as a side dish for the holidays–I’m sure everyone would love it! Do you have a favorite potato side dish recipe?