Potato Casserole

Name: Potato Casserole
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 5-7 medium Yukon Gold potatoes (enough to fill about a 3" deep, 4-5" wide and 8-9" long glass dish), adjust remaining ingredients accordingly; 1/2 cup heavy cream; 14 oz Shredded sharp cheddar cheese; 1 cup Sour cream; 1 can Cream of Chicken Soup; 1/2 packages Seasoned Panko; 1 stick Butter; 1 Salt and Pepper to taste

Jill E Smith @cook_3432985

Cumberland, Rhode Island

Jill E Smith @cook_3432985

Cumberland, Rhode Island

Saved

Ingredients

2 hours

6 servings

15-7 medium Yukon Gold potatoes (enough to fill about a 3" deep, 4-5" wide and 8-9" long glass dish), adjust remaining ingredients accordingly
1/2 cupheavy cream
14 ozShredded sharp cheddar cheese
1 cupSour cream
1 canCream of Chicken Soup
1/2 packagesSeasoned Panko
1 stickButter
1Salt and Pepper to taste

Saved

Steps

2 hours

1

Cube potatoes in small pieces and add to baking dish.
2

Add heavy cream, cream of chicken soup, cheese, and sour cream. Mix thoroughly. Add salt and pepper.
3

Melt 1 stick of butter, add to mixture, and mix thoroughly.
4

Bake on 350 for 1 hr and 15 min. Mix thoroughly. Bake for another 20 minutes.
5

The butter should have risen to the top a 2nd time. Do not mix. Add Panko, enough to soak up all the butter and leave a light layer of dry Panko on the top. Bake until Panko is golden brown.
6

Let cool for 10 - 15 min before serving.
7