Ingredients for Sour Cream Potatoes
- Potatoes
- Cheddar Cheese
- 1 cup sour cream
- Condensed Cream Of Celery Soup
- 4 tablespoons (1/2 stick) butter, melted
- 4 tablespoons chopped fresh chives
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How to Make Sour Cream Potatoes
- Peel and cube 2 pounds of potatoes into 1-inch pieces.
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer until potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes thoroughly.
- In a large bowl, whisk together 3 cups (6 ounces) shredded cheddar cheese, 1 cup sour cream, 1 cup cream of mushroom soup, 4 tablespoons (1/2 stick) melted butter, and 3 tablespoons chopped fresh chives.
- Gently fold in the cooked potatoes until evenly coated.
- Transfer the potato mixture to a greased 2 1/2-quart baking dish.
- Cover the baking dish with foil and bake at 350°F (175°C) for 35-40 minutes, or until heated through.
- Remove the foil, sprinkle with 1/2 cup (1 ounce) shredded cheddar cheese and 1 tablespoon chopped fresh chives.
- Bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
6g
Fat
88g
Carbs
8g
