I could probably eat cheesy potatoes every day, for the rest of my life, and never get sick of them.
And yes, in case you were wondering, they are called “Cheesy” potatoes…NOT “Funeral” potatoes. That is just creepy!
But anyway, let’s talk about food…not funerals…
The WonderMix element that I used for this recipe was the Food Processor Attachment. I used it to grate my potatoes and my cheese. I’ll say that I was definitely impressed with the speed on that thing! The power house motor on the WonderMix seems to be able to push through anything! My only suggestion, with this particular recipe, would be to grate the potatoes BEFORE boiling them. I boiled mine before grating them (as the recipe instructs) but they ended up being a little too soft while grating. They still grated fine, but I would have preferred them to be less mushy! Other than that, though, these cheesy potatoes turned out great (and they tasted even better)
- 6-7 large potatoes (boiled, cooled, grated or scalloped) or 1 ½ bags “Simply Shreds” )
- 2 cans cream of chicken soup
- 2 Tbl. butter
- 2 c. sour cream
- ½ c. green onion, chopped
- 1 ½ c. cheese, grated
- Salt to taste
- Peel potatoes.
- Boil potatoes until cooked but firm (since they will continue to cook in the oven).
- Using the coarse drum of the food processor attachment, grate the boiled potatoes.
- Mix remaining items together and heat so that cheese melts.
- Pour sauce over potatoes and stir.
- Put in 9x13 pan. Refrigerate several hours before cooking so that flavors blend.
- Put 1 cup crushed corn flakes on top (optional).
- Bake at 350 degrees for 1 hour.