Necessity is the mother of invention. Never is this phrase more accurate in our house than at dinner time. I try so hard when it comes to meal planning but it’s exceedingly difficult to get 2 opinionated adults and 2 adults who don’t express an opinion during the planning phase but make their dinner displeasure known during the eating phase to agree on what to have for dinner.
Which, more often than not, leads to us scrambling to the grocery store or giving the pantry a blank stare on any given night. Those are the easy nights. Where we can at least agree on what to eat! If you’re a momma with the luxury of “this is what I made for dinner eat it or don’t” type phrases at your disposal I am green with envy right now. But occasional dinner disagreements aside there is one thing that brings my family together like no other. Potatoes.
So when I can toss together a last minute dish that is not only gobbled up but requested a second time you know I did something right! Since we’re usually boring when it comes to potatoes and either mashing, baking, or roasting them I wanted to try something a little different. Bonus that it only required me to dump everything into a baking dish and stick it in the oven!
Between bites my family offered up some super yummy additions that take this from a side dish to a full meal! See, they’ve almost got the hang of this food blogging thing 😉 Per my family’s suggestions try adding big pieces of diced ham, cut up sausage or hot dogs, or some leftover rotisserie chicken to this dish for a one pot meal your family will devour!
Need more side dish dinner inspiration? Check out these other awesome recipes from Cook. Craft. Love.!
- 2 pounds of potatoes, diced
- 2 cans cheddar cheese soup
- 1/2 cup sour cream
- 1 cup of shredded cheese
- Preheat oven to 400 degrees.
- Wash, dry, and dice potatoes into about 1 inch cubes.
- Spread diced potatoes evenly over the bottom of a 9 x 13 pan.
- Pour soup and sour cream over the potatoes and carefully stir until potatoes are evenly coated.
- Cover with aluminum foil and bake at 400 degrees for 45 minutes or until potatoes are fork tender.
- Remove foil, top with shredded cheese, and bake an additional 10 minutes or until cheese is melted and bubbly.