Oooey Gooey Cheesy Potatoes
I learned how to make these from my mom, and I would beg her weekly to make them. I make them all the time, and they are by far one of the best comfort foods a person could eat. Enjoy.
I learned how to make these from my mom, and I would beg her weekly to make them. I make them all the time, and they are by far one of the best comfort foods a person could eat. Enjoy.
- Carbohydrate 28.615526024448 g
- Cholesterol 112.7665432192 mg
- Fat 41.7470053093509 g
- Fiber 2.87090006182343 g
- Protein 28.211426205072 g
- Saturated Fat 25.9853568255586 g
- Serving Size 1 1 Serving (372g)
- Sodium 974.634609568 mg
- Sugar 25.7446259626246 g
- Trans Fat 11.0066087641954 g
- Calories 603 calories
Step-by-step
- with this recipe it all depends on how much your going to make so you just eyeball it. Pre heat oven to 375.
- Rinse, peel, and dice your potatoes.
- Then put them in a baking dish where you have some room left at the top not alot but some.
- Mix 1 can of cream of mushroom and 1 can of cream of chicken with 2 cans of milk or a little less.
- Pour over your potatoes you will need enough to cover them, so if that is not enough soup mixture add more cream of mushroom.
- Cover with aluminum foil and bake @ 375 until potatoes are tender.
- Mix in one bag of cheese (i use colby jack but you can really use any cheese you like) and return to oven for 2-3 minutes.
- Pull out of the oven and stir in the sour cream and the other bag of cheese.
- let stand for a few minutes and its ready to serve
Sour cream carries the primary structural burden in this heavy casserole, acting as both an acid buffer and a moisture binder against massive amounts of melted dairy. Achieving predictable results requires careful handling of starch and fat.
- Bake covered in a 375 degree Fahrenheit oven for 45 minutes before testing potato tenderness with a paring knife.
- Stirring cold sour cream directly into boiling-hot starches risks breaking the emulsion, so temper the dairy by whisking a spoonful of hot cooking liquid into it first.
- Freezing unbaked casseroles containing high-fat dairy causes syneresis, resulting in a watery pool upon thawing; bake the dish completely before freezing for up to 2 months.
- Reheat individual portions at 350 degrees Fahrenheit for 15 minutes, covering the surface with foil to prevent the top layer of Colby Jack from scorching into an inedible crust.
- Swapping canned cream soups for a scratch-made velouté alters the liquid-to-starch ratio, requiring an extra splash of milk to maintain adequate braising moisture for the raw potatoes.
Proper resting allows the internal starches to reabsorb excess moisture before portioning. Rushing this rest yields a loose, unstable scoop rather than a cohesive slice.
