I don't like potatoes that much, but I see the "bring a dish to a meal" assignment as a competition. I like to win.
So, when I was assigned cheesy potatoes recently, I went all out.
Facebook friends recommended some decadent recipes, and I noticed some common ingredients: lots of cheese, lots of sour cream, lots of creamy condensed soups. I'm not proud of the heart-endangering ingredients I combined to make my victorious recipe, but it actually smelled pretty good.
This is a hearty recipe that will warm you from the inside during this season of cold winds and sub-zero temperatures. Your body will burn off the extra calories keeping you warm, right?
I used cheddar and mozzarella — and specifically chose to shred blocks of cheese because it melts better than the pre-shredded stuff.
Cheesy Sour-Cream Potatoes
3 pounds potatoes
2 8-ounce blocks of different kinds of cheese
1 small onion, chopped
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
1 can cream of mushroom soup
1 16-ounce container sour cream
Wash and peel your potatoes, then slice them thin. Shred your blocks of cheese. I did both of these tasks with the slicer/shredder attachment to my stand mixer, but you could use a food processor or do it the old-fashioned way.
Mix them together with onion and seasonings and put them in a slow cooker greased with cooking spray.
Combine soup and sour cream and pour over the top.
Cook for about four hours on high or until potatoes are tender, stirring once or twice to distribute the sour cream throughout the dish.
Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at email@example.com.