This past Easter, my aunt made these fabulous potatoes. I assume she had been up slaving away on them for hours before we arrived. Turns out, it's like the easiest recipe in the world. It's become my go-to dish for breakfast club at work and it always keeps people coming back for more. As it is, this recipe makes 4-lbs. of potatoes (only half the recipe is pictured) so unless you have a lot of hungry mouths to feed or looove leftovers...you might want to size it down. And of course, I substituted wherever possible: fat-free cheese (it gets a little crunchy but still tastes good) and light or fat-free sour cream.
Aunt Mary's Cheesy Potatoes
2 bags of hash browns (the shredded ones work better than cubes)
1 can cream of potato soup
1 can cheddar cheese soup
2 bags shredded cheddar cheese (8oz/2 cups each)
24 ozs. sour cream
Mix all together. I made this much the night before. Cook in 350 degree oven for about 1 1/2 hrs.
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