Real Food Meets Cheesy Potatoes - Juggling Real Food and Real Life
Recipe type: Side
  • 5 pounds of peeled potatoes - 3 lbs cut into small cubes and 2 pounds made into mashed potatoes
  • 16 ounces of sour cream (2 cups)
  • 24 ounces of freshly shredded cheddar cheese
  • 1 onion chopped fine
  • 1 stick of melted butter + extra to fry with
  • Salt and pepper to taste
  1. Prepare the potatoes.
  2. Fry up the cubed potatoes in butter making hash browns.  They should be fried to a golden crisp.
  3. While frying potatoes , boil the other 2 pounds in water.  Boil until tender.
  4. Drain water and then mash with a splash or two of milk until smooth.
  5. Lay the mashed potatoes on the bottom of a lasagna pan.
  6. Place the hash browns on top of the mashed potatoes.
  7. Add the sour cream, 16 ounces of cheddar cheese, onion, melted butter, salt and pepper.
  8. Mix together.
  9. Top with additional cheddar cheese.
  10. Bake uncovered for 45 minutes in a 350* oven.
  11. Should be brown and bubbly when done.
Recipe by Juggling Real Food and Real Life at