Sweeney Potatoes (Company Potatoes)
Description
This is a healthier version of the Company Potatoes that were popular in the 1950's. Instead of frozen hash browns and canned condensed soups, this one is made with fresh potatoes, cream cheese, sour cream, butter and cheese.
Ingredients
2 ½ lb. russet potatoes, scrubbed and sliced into 1/4-inch cubes
8 oz. package cream cheese, at room temperature
½ c. unsalted butter, melted, plus more butter to grease the pan
1 c. sour cream
¼ - ½ c. whole milk
Kosher salt, to taste
freshly ground black pepper, to taste
2 ½ c. freshly grated sharp Cheddar cheese (8 oz.)
chopped fresh parsley, for garnish, optional
Directions
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Preheat oven to 325 degrees. Generously grease a 9 x 13 inch baking dish with butter.
Place potatoes in a large heavy-bottomed pot; cover with cold water. Cook over high heat; bring to a boil; reduce heat; allow potatoes to simmer until just starting to soften, about 10 minutes. Drain; set aside.
Combine cream cheese, melted butter and sour cream in a large bowl; stir to combine. Add just enough milk so that the mixture is creamy, but not soupy. Season mixture with salt and pepper, to taste. Add potatoes to bowl; stir gently to combine.
Place half of the potatoes into the prepared dish; spread to the edges; scatter half of the cheese over the top; add remaining potatoes; spread to the edges; top with remaining cheese.
Bake about 30-35 minutes or until casserole is bubbling at the edges and cheese has melted across the top.
Sprinkle with chopped parsley before serving, if desired.
8-10 servings.