Creamy Potluck Potatoes
Creamy Potluck Potatoes are total comfort food! Cheesy and savory, this is the perfect casserole side dish to serve a crowd, whether it's a holiday dinner, family reunion, or church potluck!
Servings: 8 people
Calories: 249kcal
Ingredients
- 3 lbs. Yukon gold potatoes, peeled and diced into bite-size pieces (about 6 cups)
- 1 (10 ounce) can cream of chicken soup
- ½ cup sour cream
- 4 ounces cream cheese, softened
- 2 Tablespoons butter, melted
- ¾ cup medium cheddar cheese, freshly grated
- ⅓ cup chopped green onions
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees.
- Fill a large pot with salted water and add the potatoes. Bring to a boil and cook for 10 to 12 minutes, just until the potatoes are tender. Be careful not to overcook the potatoes or they will fall apart when added to the other ingredients. Drain to potatoes and rinse with cold water to stop the cooking process, then drain again.
- In a large bowl, combine the cream of chicken soup, sour cream, cream cheese, and butter. Add in ¼ cup of the cheddar cheese, all but 1 tablespoon of the green onions, the milk, garlic powder, salt and pepper and stir until everything is mixed together. Gently stir in the cooked potatoes, trying not to mash them too much. Pour the creamy potatoes into a large rectangular baking dish and transfer to the oven.
- Bake for 25 to 30 minutes, until the potatoes are completely heated through. Remove the potatoes from the oven and immediately sprinkle with the remaining ½ cheddar cheese, which will melt after just a couple of minutes. Sprinkle the creamy potluck potatoes with the remaining 1 tablespoon of chopped green onion and serve.
Nutrition
Calories: 249kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 242mg | Potassium: 774mg | Fiber: 4g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 20.3mg | Calcium: 169mg | Iron: 5.7mg