Tuesday, September 7, 2010

Western Potatoes

This has always been one of my favorite potato recipes. It's such a great way to serve potatoes and goes above and beyond boring mashed potatoes. I had forgotten about it until a few weeks ago when I was talking to my sister on the phone and memories came zapping in left and right of these potatoes when I was growing up. I usually leave out the pepper and hot pepper sauce because it's too much spice for my kids, but if you leave it in, it gives a great kick!

Western Potatoes
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 1 garlic clove, diced
  • 2 tablespoons butter or margarine
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted (or cream of chicken)
  • 1/4 cup milk
  • 1 (4 ounce) can chopped green chilies
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 8 medium cubed cooked red potatoes

  • Directions
  1. In a large saucepan or Dutch oven, saute red pepper, garlic, and onion in butter until tender. Stir in the soup, milk, chilies, salt, cayenne if desired and hot pepper sauce; heat through. Stir in 3/4 cup cheese until melted. Add potatoes; stir to coat.
  2. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes for until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

1 comment:

Kinsey said...

I made your Cinnamon Bun Pancakes this morning and I never knew such deliciousness even existed!! YUM YUM YUM!! The kids thought it was such a treat. Thanks for sharing that recipe!