family holiday cheesey potatoes

this dish is not only a family favourite at all holiday gatherings, but it is one that the family has perfected. you can throw some cornflakes or breadcrumbs on the top, as well. you may want use frozen hashbrowns instead of fresh potatoes to make it faster.

ingredients:
2 1/2 pounds (about 7 medium) russet potatoes
1 cup sour cream
1 can cream of mushroom or potato
1 small onion, diced
8 oz sharp cheddar, grated (generous)
1/2 stick butter, melted

instructions:
-preheat oven to 350 degrees
-ready boiling water for potatoes
-peel and roughly dice potatoes into 1/4 inch chunks
-boil potatoes in salted water until the potatoes are just barely tender
-while boiling potatoes, mix thoroughly all other ingredients in a medium-large mixing bowl
-drain potatoes well and add to mixing bowl
-gently stir until coated
-put mixture in lightly oiled 9x14 baking pan
-bake in oven for about 30 minutes. casserole is done when potatoes are tender. stab large potato chunk with fork to test

serves 4 for dinner, 6-8 for sidedish.

this recipe is a family deal. changes made by devon.