Sled-Dog Potatoes

Submitted by Chef PotPie

"There is so much butter in these to keep at least 10 huskies warm while sleeping in the snow. That must be the reason for the name! I made this for my easter dinner, I've had the recipe wedged in my recipe file since 1986! It was from a Seattle Times food writer, John Owens. He always had great recipes. After dinner this evening I was saying how much butter I could cut out of this recipe and my children enclosed me in their arms and said, "Mom, DO NOT change this recipe!!" So, okay, it's a heart attack waiting to happen, but heck, this is something I would serve once a year just to see these people make yummy arm gestures. You can change it if you want...but don't and just wallow in this amount of butter! My goodness! If not cooking for a crowd, halve this recipe and cook 30 minutes."

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 12

ingredients

• 12 medium potatoes (about 4 1/2 lbs.)
• 354.88 ml butter
• 2 (609.51 g) can cream of chicken soup
• 473.18 ml cheddar cheese, grated
• 157.80 ml green onion, chopped
• 473.18 ml sour cream
• 236.59 ml corn flake crumbs

directions

1. Boil potatoes in their skins till just tender and no more.
2. Cool until not too warm to handle and remove skin by scraping off with paring knife.
3. Slice thinly into a large casserole dish sprayed with cooking spray, (I use my lasagna dish, a 9X13 will not be big enough.)
4. In a saucepan mix together 1 cup butter, the 2 cans of soup, 1 1/2 cups grated cheese, green onions and sour cream.
5. Stir over low heat till melted and combined.
6. Pour over potatoes in dish.
7. Sprinkle remaining cheese over this mess.
8. In small saucepan, melt 1/2 cup butter and add cornflake crumbs.
9. Sprinkle, (Spoon is more like it), over top of casserole.
10. Bake 350 30-45 minutes till bubbly.
11. (This is a very forgiving recipe when you have guests such as our son who you can't count on to arrive at the set time -- it was in the oven for a little over an hour and still they worshipped me) (;.

Reviews

[Acceptance]

I made this for a potluck awhile back and I thought a magician must have been in the room because the potatoes disappeared. I am making them again for an office party and as soon as someone heard I was bringing potatoes I was asked if I was bringing THESE. I love that I can make ahead and then just reheat them.

 

[BethHallKelley]

Very creamy, great flavor and wonderful texture the only change I could make is green chili's. I feel it would add some zip, but it is perfect as is.

 

[Cinnamon1025]

So yummy! The ultimate comfort potatoes!! My DH was even eating them cold the next day and saying I should serve them like potato salad.

 

[Creation In Hope]

I made this for the ZWT II and these were mouth watering good!! Oh my goodness this is just absolutely awesome!! I never thought that these potatoes were going to come out this good!!! This is a definate keeper and I suggest everyone try these!! KUDOS KUDOS KUDOS!!!

 

[Debs Recipes]

Yummy potatoes! I did not have scallions and so started the sauce with melted butter in which I sauteed finely chopped onions. I assembled the dish by making a couple layers of potato slices then sauce. I did halve the butter but still ended up with super creamy-delicious potatoes ~ Thanks for the keeper recipe!