Food Storage & Other Adventures in Motherhood

Sour Cream and Cheddar Potatoes

by heather

Here’s a recipe that I made up Saturday night after work (equals quick and easy). It was so yummy that I made it again. This and a green salad makes a very satisfying meal. So if you were wondering ‘What in the world should I do with these little yellow potatoes from my Bountiful Basket?’, give this a try. It kind of reminds me of a dutch oven breakfast that my leaders often made when I went to girl’s camp as a teenager.

Sour Cream and Cheddar Potatoes
2 lbs butter gold baby potatoes, scrubbed and cut into quarters, (leave the peels on, they’re good for you)
1 14 oz can of chicken broth
3 Tablespoons of butter
1 cup reduced fat sour cream
1 cup grated cheddar cheese
1/4 cup grated mozzarella cheese
1 Tablespoon dried minced onion
6 slices of Canadian Bacon, coarsely chopped

1. Put potato quarters in a small pot with chicken broth. Boil covered for 15 minutes. (The broth won’t totally cover the potatoes, that’s ok, the steam will cook them. And don’t stir them, just leave them be for 15 min.) 2. Pull the lid back to let some of the steam escape. When you have a 1/4″ of liquid or less, turn down the heat to medium low. 3. Add butter and stir. 4. After butter is melted, add remaining ingredients. Stir until cheeses are melted.

I imagine that you could experiment with other kinds of potatoes, but it would change the cooking time. And I’m sure that some good spiral ham instead of Canadian Bacon would taste great, or you could easily leave out the meat entirely.


3 Responses to “Sour Cream and Cheddar Potatoes”

  1. Camille says:

    This does seem very Girls Campy. And looks totally delicious! Gonna give it a try – I think I actually have all of the ingredients already. Sweet!

  2. Valerie says:

    Sounds like a good combination of ingredients! Yum.

  3. Heather says:

    Thanks guys.

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