Crunchy Cheese Potatoes

Wednesday 18 May 2016

Crunchy Cheese Potatoes






We had the Sisters for dinner the other nice.  I made them my Meat Loaf Pie with  these delicious CrunchyCheese Potatoes on the side.   Carrots, cauliflower, salad, rolls and my Speedy Berry Cake rounded out the menu.  



There were NO complaints.  Not that there would be anyways.  These girls and guys are always so grateful for the opportunity for a nice homemade meal, and as you know I love, LOVE feeding them.





Crunchy Cheese Potatoes







The whole meal was simple and quick to put together.  I like to feed them the comforts of home . . .  just like a mom would.





Crunchy Cheese Potatoes






These potatoes are as simple as peeling and slicing potatoes and then stirring them into a sour cream/milk mixture a pouring them into a buttered baking dish.


 

 Crunchy Cheese Potatoes






You tightly cover them with foil and bake, until the potatoes are fork tender . . . the timing depends on the type of potatoes you use.  Older potatoes seem to take longer . . .





Crunchy Cheese Potatoes







 Once they are tender you just sprinkle some cheese and cornflake crumbs over top and return to the oven to crisp them up.   A scattering of fresh chives on top and Bob's your Uncle.   They're ready to serve!





Crunchy Cheese Potatoes







These are so good  . . .  with the creamy sour cream, milk and chive sauce  . . .  and that crunchy cheesy topping . . its a potato dish that everyone always loves.  And no small wonder! They are quite simply fabulous!




Crunchy Cheese Potatoes








*Crunchy Cheese Potatoes*
serves 6 - 8

These delicious potatoes are cheesy and creamy with a fabulous crunchy cornflake topping. 

120g of sour cream (1 cup)
125ml milk (1/2 cup)
1 TBS mince chives
1/2 tsp salt
1/4 tsp pepper
6 medium potatoes, peeled and sliced 1/4 inch thick
120g of grated strong cheddar cheese (1 cup)
30g of crushed cornflakes (1/2 cup
Additional chives to sprinkle 





Crunchy Cheese Potatoes






Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 15 by 10 by 1 inch baking dish.  Set aside.
Mix together the sour cream, milk, chives, salt and pepper.   Add the potatoes and mix together thoroughly. 



Spread into the prepared baking dish.  Bake in the preheated oven for 50 to 60 minutes, until fork tender.  Combine the crumbs and cheese.  Sprinkle over top.  Bake in the heated oven for an additional 10 to 15 minutes, until the potatoes are golden brown.   Sprinkle with the additional chives and serve.





Crunchy Cheese Potatoes





 Enjoy!  Bon Appetit!

7 comments

  1. Hi Marie, This sounds great! Hugs ~ Cynthia

    ReplyDelete
    Replies
    1. They're fabulous Cynthia, and the leftovers are even better! xo

      Delete
  2. I've made a dish similar to this but ut used butter in it. This is delicious!!!

    ReplyDelete
    Replies
    1. No butter in this one Sheila, but sour cream, which is still kinda rich. Yes, delicious!

      Delete
  3. This was a really easy dish to make and we enjoyed it - well, you'd have to with the words crunchy, cheese and potato in the title!

    ReplyDelete

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