YaYa’s Cheesy Potato Casserole
Ingredients
- 6 large baking potatoes cubed
- 2 bunches green onions tops only, chopped
- 8 oz. sour cream
- 1 stick margarine or butter
- 1-1/2 cups grated cheddar cheese
- Milk as needed – not soupy
Instructions
- Sauté green onion tops in a small amount of margarine until tender.
- Cook potatoes with salt until done, then drain.
- Immediately add margarine and mash until smooth.
- Add 1/2 cup cheese, onion tops, and sour cream, blending well.
- Add milk until creamy but not soupy.
- Place in a baking dish and sprinkle remaining 1 cup cheese on top.
- Bake at 350°F for 25-30 minutes until cheese is melted and potatoes are hot.
Yaya’s Tips for Success
This casserole is creamy and comforting when the balance of sour cream, butter, and milk is just right. The key is not overdoing the milk and add just enough to make everything smooth.
- Mash potatoes while they’re still hot for best texture.
- Shred your own cheese if possible; it melts smoother than bagged.
- Taste the potatoes before baking to adjust salt if needed.
- Let the casserole sit for 5-10 minutes after baking to firm up before serving.
Yaya’s Customization Ideas
You can easily tailor this dish to match your family’s favorites. I’ve swapped cheddar for Monterey Jack, or added a little garlic powder for depth. When I’m in the mood for a twist, I’ll stir in some crisp bacon or chopped ham before baking. Here are a few variations you might enjoy:
- Add cooked crumbled bacon or diced ham
- Use chives or parsley instead of green onion
- Mix in a can of cream of mushroom for added richness
- Try a blend of cheeses like cheddar and colby-jack
And if you love casseroles as much as I do, try pairing this with my Chuck Wagon Wraps or the always-popular Crock Pot BBQ.
Yaya’s Original Recipe Card
