This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.
Do you have a dish that you always bring to family dinners? For us, it’s Gourmet Potatoes. One of my aunts started it originally and now I bring them along to dinners on my husband’s side. They’re perfect for Easter, Christmas, or anytime you have ham.
I have seen many variations of our Gourmet Potatoes, most of which use packaged shredded cheese and frozen shredded potatoes. The secret to our Gourmet Potatoes is that we shred the cheese and potatoes ourselves. It really does make all the difference!
I grabbed Heluva Good!® Cheese blocks at our local Walmart. I use Sharp Cheddar and White Extra Sharp Cheddar for our Gourmet Potatoes, but they have a ton of great assortment of flavors including Colby Jack, Pepper Jack, Extra Sharp Cheddar, White Sharp Cheddar, White Mild Cheddar, Muenster, Monterey Jack, and Special Reserve Extra Sharp Cheddar.
Heluva Good! Cheese is made with milk and has 0 grams trans fat per serving. This gluten free product is also a good source of protein and calcium!
Right now, you can save when you use this Heluva Good! Cheese offer on Ibotta. Limited quantities available. There is no expiration date for this offer, but it is available until all of the rebates have been used.
I’ve even let Charlie do some of the grating! Here’s a bit of a throwback picture from a few years ago of his first time using the grater.
We did it slow and I showed him how sharp and pointy part of the grater are and that he could get hurt if he wasn’t paying attention. It definitely took some patience while he did it, but he loves helping! I want Charlie to know how to use kitchen tools and feel comfortable doing so.
- 6 medium Russet potatoes
- 2 cups shredded sharp cheddar cheese
- ¼ cup butter
- 1½ cups sour cream
- 1 small onion, finely chopped
- 1 tsp salt
- ¼ tsp pepper
- 2 Tbsp butter
- paprika
- Cook potatoes in skin until just before done.
- Cool, Peel, and shred potatoes.
- In a saucepan over low heat, combine ¼ cup butter and cheese until almost melted.
- Remove from heat and blend in sour cream, salt, pepper, and onion.
- Fold in shredded potatoes.
- Put in greased casserole dish.
- Place 2 Tbsp of butter on top of potatoes in drops.
- Sprinkle with paprika.
- Bake at 425 F for 50 min.
A cheesy potato casserole is always a good idea! If you’re looking for something delicious to make for a large crowd, this is it!
What’s one of your favorite dishes to make that’s packed with cheesy-goodness?
These sound very yummy! I also think you are very brave for letting him use the box grater! I’m nervous to use that thing myself, let alone let Carter use it yet!
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