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Calder Potatoes Recipe

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This recipe for Calder Potatoes, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Calder Family Recipe
Added: Tuesday, July 5, 2005


approx. 6 large potatoes, boiled and peeled
2 10 3/4 oz. cans cream of chicken soup
1 c. (1/2 pt.) sour cream
1 1/2 c. grated sharp cheddar cheese (or more, to taste)
1/4 c. finely grated onion (adjust to taste)
salt & pepper, to taste
1/4 c. butter, melted
2 c. corn flakes, crushed

Hash Brown Variation:
1 32 oz. bag frozen southern-style hash browns
2 c. sharp cheddar cheese, grated
2 c. sour cream
1 10 3/4 oz. can cream of chicken soup
1/4 c. green onions, chopped
salt & pepper to taste
1/4 c. butter melted
2 c. corn flakes, crushed

Mix sour cream, soup, cheese, and onion together. Season with salt and pepper. Spread a very thin layer of this mixture on the bottom of a lightly greased 9x13 pan. Slice the boiled and peeled potatoes and place in rows to fill dish. Carefully layer sauce over potatoes, spooning some sauce between the potato slices and mixing very gently. Combine the cornflakes and melted butter. Sprinkle over top. Bake at 325 degrees for 45 minutes, or until bubbly.

For Hash Brown Variation: Combine the melted butter and cornflakes and set aside. Combine all other ingredients and place in a casserole dish or 9x13 glass dish. Sprinkle with cornflake mixture. Bake at 325 degrees for 45 minutes, or until potatoes are tender.




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