There are a couple of recipes that are special and enjoyed only once or twice a year–my Mom’s Gourmet Potatoes is one of those recipes. When we go to their house at Christmas, she always makes a big pan of them and my sister and I fight over who gets to have it in front of them on the table (easy access for 2nds, 3rds and 4ths). I did not anticipate that my two sons would eventually love and look forward to them as much as I did. It never occurred to me that not only did I have to muscle for position with my sister, brother-in-law, husband, and Dad–but now my boys. Eventually it’s going to turn into a WWF throw down as we all charge the table reaching for heaping spoonful’s of these most delicious potatoes.

I finally asked my Mom for the recipe a couple of years ago so that I can make it just for us. There’s still a bit of a skirmish over who gets to scrape the last bits out of the pan, but the odds are better.

Print Recipe

Ingredients

6 Medium russet potaotes
2 Cups Grated cheddar cheese
1/2 Cup Butter
1 1/2 Cup Sour Cream
1/3 Cup Finely chopped onion
1 tsp Salt
1/4 tsp Pepper
Paprika

Instructions

Boil whole potatoes in water.
Allow them to cool (or soak them in cold water for a couple of minutes).
Peel the potatoes and then grate them into a large bowl.
On low heat melt the butter and cheese together in a medium saucepan--stirring often.
Add the sour cream, onion, salt and pepper and mix well.
Pour mixture into bowl with potatoes and use a large spoon to combine it all together.
Spread potato mixture into a 9 X 13 baking pan.
Dot the top of the with small scoops of butter.
Sprinkle with paprika.
Bake at 350 degrees for 30 minutes.