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2 lb frozen bag cubed potatoes
1/ 2 cup butter
1 can Cheddar cheese soup
1 cup sour cream
1 cup milk
8 ounces shredded Cheddar cheese
salt and pepper

4 ounces shredded Cheddar cheese

1. Mix first 7 ingredients together well in an oven casserole 9 x 13 pan. Sprinkle
the other 4 ounces of Cheddar cheese over the top of the potatoes.
2. Oven 350 degrees.
3. Bake 1 to 1 1/2 hours or untl bubbly and browned. Serves 10 to 12.
4. ENJOY – Great for Brunch or Lunch!

A new tradition was established for my family when my daughter, Marisa, married and moved to Buffalo four years ago. Easter weekend would be celebrated at her home, packed with family, cats, dogs, and a lotta love! In addition, we also get to enjoy her mother-in-law Linda’s special Easter brunch over at her home.

Every year our crew is late and the last to arrive. This year we were early and the first to arrive! We think Linda fooled us by telling us to be there an hour earlier than usual; it worked. As all our hungry eyes checked out the buffet brunch, we spotted something amiss: no sign of Linda’s famous, to-die-for Cheesy Potatoes. Panic began to set in and Mia, my daughter, whispered to me, “Where are the Cheesy Potatoes?” Not one to hold back, the words escaped from my lips “Linda, did you make your Cheesy Potatoes?” To our delight and relief, she had, in fact, made two pans. I swear there was a bit of a stampede towards those Cheesy Potatoes. I managed to squeeze in a picture of them before they disappeared – sorry your eyes were closed Linda!

Linda gave me the recipe, which I tweaked a little as I always like to do with recipes. A few nights ago, I had company for dinner, and my slightly revised version of the recipe is listed below.

All I know is when I offered to give my friends some Cheesy Potatoes to take home, they were thrilled, but my husband was a bit freaked out until he realized there was plenty left over for him to enjoy again.

Cheesy Potatoes are great for holidays or any day, especially when entertaining your extended family. Thanks Linda, we appreciate you and your Cheesy Potatoes!

Revised Cheesy Potatoes

2 lb frozen bag cubed potatoes
3 baked potatoes, cubed
1/4 onion chopped
5 tablespoons butter
1 can Cheddar cheese soup
1 cup sour cream
10 ounces milk
8 ounces shredded Cheddar cheese
salt and pepper

4 ounces shredded Cheddar cheese

1. Mix first 9 ingredients together well in an oven casserole 9 x 13 pan. Sprinkle
the other 4 ounces of Cheddar cheese over the top of the potatoes.
2. Oven 350 degrees.
3. Bake 1 to 1 1/2 hours or untl bubbly and browned. Serves 10 to 12.

(I happened to have had leftover baked potatoes, which I peeled and cubed and added to the dish. I cut back the butter and it was fine and added 1/4 onion, chopped which I think enhanced the flavor just enough. I increased the milk a bit because of the added baked potatoes and the last thing I did was not put
any salt in but put pepper in. Which was a mistake because everyone agreed it needed salt. Otherwise, my daughter finished the leftovers the next day and
my husband didn’t get any after all!)