Aunt Bee’s Sour Cream and Cheese Potatoes

ncAntBeeSrCrChPotatoes1nm

I love potatoes…especially cheesy potatoes! When I found this recipe at Recipe Lion, I knew I had to 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.

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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?

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18 thoughts on “Aunt Bee’s Sour Cream and Cheese Potatoes

  1. cheri

    Hi Nancy, love Aunt Bea, if I am ever sick, I will watch the Andy Griffith Show and Lucy and will already start feeling better. Great recipe!

    Reply
  2. Shari

    Hi Nancy, I actually have Aunt Bee’s Cookbook. Someone gave it to me because they knew I like that show so much. I will have to check to see if this recipe is in there. These potatoes look so so scrumptious! I love potatoes. It reminds me of a potato dish that my aunt would always make. Since she always made them we called them Aunty Peg’s Potatoes!:)

    Reply
  3. Emily

    Hi Nancy. I’m an editor at RecipeLion. I enjoyed reading your adaptation of this recipe. Adding bacon bits is always a good thing to do to cheesy potatoes : ) I’m glad you liked the recipe!

    Reply
  4. The Word Inside Me

    We are making this tonight for dinner as a side for steaks and cucumber/tomato salad. It makes A LOT. Thank goodness for my Kitchen Aide grater. It’s in the oven right now and it smells and looks delicious.

    Reply

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