A delightful twist on the classic cheesy potatoes, this recipe combines creamy textures and savory flavors for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Boil the potatoes in their skins until tender, then let them cool slightly before peeling and grating them.
Boiling with skins on retains more nutrients and flavor.
In a pot, melt the butter over medium heat and stir in the condensed cream of chicken soup until smooth.
Stir constantly to prevent the mixture from sticking to the pot.
Mix in the sour cream, chopped green onions, and shredded cheddar cheese until the cheese is melted and the mixture is creamy.
Adding the cheese gradually helps it melt evenly.
Combine the grated potatoes with the creamy mixture, ensuring everything is well coated.
Fold gently to avoid breaking the potato shreds.
Transfer the mixture to a buttered 9x13 inch baking dish, spreading it out evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly.
Check halfway through to ensure even browning.
Let the dish cool slightly before serving. Enjoy your creamy cheddar potato bake!
Cooling allows the flavors to settle and makes serving easier.
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