Aunt Jeanette's Cheesy Potatoes

Pedro Arellano

A supremely CLASSIC Wisconsin/Midwest side dish.

1 stick melted butter

4 ounces shredded cheddar cheese

1 teaspoon salt

1 tsp garlic powder

1-pint sour cream

1 can cream of chicken soup

1 tablespoon dried minced onion

two pounds of frozen cubed potato hashbrowns

Combine the melted butter, shredded cheese, salt, garlic powder, sour cream, cream of chicken soup, and minced onion in a bowl large enough to all of the ingredients, mix well.

Add the potatoes into the bowl with the other ingredients and mix well.

Put the potato mixture in a well-greased pyrex dish and bake 325 degrees for 60 minutes and the top is nicely browned.

Aunt Jeanette says that shredded potatoes can work but the mixture tends to not mix as well and you'll have splotches of unmixed wet ingredients. So, find the cubed hashbrowns if possible, but it won't be the end of the world if you use the shredded stuff. Enjoy the flavor of the Midwest.

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