Anyone have a good recipe for cheesy potatoes?

My wife volunteered us to bring them for Thanksgiving. Her aunt usually makes the artery-clogging version. I'd like to do something a bit lighter.

this is kind of a running joke between us; I am of the firm belief that there is no such thing as a good recipe for cheesy potatoes.

It's from my favorite cookbook, Creme de Colorado. Some of it needs to be done ahead of time, so read the recipe first. The recipe is somewhat artery-clogging, but you can lighten it up with fat-free sour cream, light butter (Land O' Lakes makes a decent one), and low-fat cheese. (Don't use fat-free cheese. Bleeech.) I usually use sharp Cheddar, especially when using low-fat cheese. I'm betting this would also be good with crumbled bacon added to it, for those who don't care about fat content.

Powderhorn Potatoes

8-10 servings

10 medium potatoes
1/2 c. butter, melted
8 ox. mild Cheddar cheese, shredded
2 Tbs. chopped green onion tops or chives
2 c. sour cream
salt and freshly-ground pepper to taste

OPTIONAL: 7 oz. can of diced green chiles.

Bake potatoes in jackets at 400 F for 40 minutes or until slightly firm. Cool overnight. Peel and grate potatoes.

Mix together butter, cheese, onion/chives, sour cream, salt and pepper, and stir into potatoes. Pour mixture into a lightly-greased casserole and bake at 350 F for 20=40 minutes or until lightly browned.

That sounds good. Especially with the fat-lowering suggestions.

Oniony Potatoes Au Gratin

2 lbs. potatoes, cooked & thinly sliced
1 10-oz. can condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1-1/2 cups canned french fried onions
1 cup shredded cheddar cheese

Place potatoes in a 2-qt. casserole dish. Combine soup, sour cream, milk, 2/3 cup french-fried onions & 1/2 cup of cheese. Pour over potatoes; mix gently.

Bake 20 minutes at 350 degrees or until hot.

Top with remaining onions & cheese. Bake for 5 minutes.

C'est bon!

you could replace some or all of that with plain Greek yogurt.

Instead of the standard Russet potatoes. They will have a better consistency in a dish like this.

http://www.foodnetwork.com/recipes/tyler-florence/potatoes-gratin-recipe/index.html

Ingredients
2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.
In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper.
Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly.
Let stand for 10 minutes before serving.
Garnish with fresh chives.

:9

because the website is messing up, but I made a recipe for a cheesy potato casserole from there for a luncheon last Friday and it was very good.

Basically -
1 bag Ore Ida hash browns (30 oz) (The recipe called for diced, but I used shreds)
1 can cream of chicken soup
8 oz container of sour cream
1/4 cup chopped onion
salt and pepper to taste (I used Tony Chachere's)
8 oz shredded cheedar (I used colby)

Partially thaw the potatoes, mix the rest of the ingredients together in a casserole dish, cook for 45 min or so until bubbly and cooked through.

and it will still be rich and creamy. Plus subbing lite soup and lite sour cream would work fine too.

Yeah, I got nothin'.

1 30-32 oz bag of frozen shredded hash browns
2 tbs butter
2 cups shredded cheddar cheese
1 pt. whipping cream


Melt butter in casserole dish
put in hash browns
layer on cheddar cheese
pour cream on top...DON"T MIX

bake uncovered in a 350 degree oven for 1 1/2 hours

Absolutely delicious.