Recipe by newspapergal
My grandmother has made this every holiday since I was 10 or so -- it is my very favorite holiday dish, and I now make it to take to my DH's family events! It's best if you refrigerated it OVERNIGHT before baking; the most time-consuming active part is the actual grating of the potatoes -- I use a large-hole grater.
Top Review by Mama's stirrin gravy
Tried this for our big Christmas dinner to go with Prime Rib. Put it together the night before Christmas - HA! - Grating the potatoes was alot of work. I think that using frozen hash browns would be a great option to alleviate this problem. Baked it according to directions. I didn't add enough salt so had to have everyone add salt. It was ok - but not grate. I mean Great! :) I think more cheese would be a good idea and possibly sauteing the onions in butter to give it more flavor.
- 6 -7 medium potatoes
- 1⁄2 cup margarine or 1⁄2 cup butter, melted
- 1 1⁄2 cups cheddar cheese, grated
- 1⁄2 cup white onion, grated
- 1 cup sour cream
- 1 (10 3/4 ounce) can cream of chicken soup (I use low-sodium)
- salt and pepper, to taste
Directions See How It's Made
- Boil whole potatoes for 15 minutes.
- Cool; peel and grate into large bowl.
- (I grate the onion while the potatoes boil).
- Add remaining ingredients to potato/onion mixture; mix well.
- Place in greased 9x13 baking dish, or equivalent, and cover.
- Refrigerate overnight.
- Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
- (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).