Two-Timing Cheesy Potatoes
Everyone has their favorite version of the ubiquitous Cheesy Potato Casserole. Because it serves a crowd, it is a go-to when the family gathers. There are rarely leftovers, but this weekend, since it was just a simple little dinner for four, we actually had some left. Fast forward to Sunday brunch. I was poking around in the fridge, deciding what to fix when my cooking muse popped me on the noggin with her magical wooden spoon.
I always loved my mom’s potato pancakes, but even though I like to cook, sometimes I like the easy way out. And this was one of those times! I do think the breadcrumb topping on the casserole helped hold the patties together. It was also a great reason to go out to the herb garden and snip some of those newly growing chives!
Cheesy Potato Casserole
1 2-pound package frozen shredded potatoes, thawed slightly
1 cup sweet onion, finely chopped (about 1 medium)
8 ounces sharp cheddar cheese, shredded
4 ounces cream cheese, softened
2 cups sour cream
1 stick butter, melted
1½ teaspoons salt
½ teaspoon ground black pepper
½ cup prepared unflavored breadcrumbs
Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.
In a large mixing bowl combine cheeses, sour cream, melted butter and salt and pepper. Stir in potatoes and onion. Spread in prepared dish and sprinkle top with bread crumbs. Dust with smoked paprika.
Bake for one hour or until bubbly and golden brown.
Cool casserole and refrigerate overnight. Slice into 3-inch squares. In a large skillet, use either olive oil or coconut oil and brown patties over medium-high heat, about three minutes each side, or until browned and heated through. To serve, sprinkle with a little coarse sea salt, freshly ground black pepper and snipped fresh chives.
© 2017 Georgia Kohart