In 2013, my husband and I hosted Christmas at our house for the first time. Excited to have my family in attendance, I spent hours thinking about the menu and what I would prepare for Christmas Eve dinner. My creative spirit was running wild and then I spoke to my youngest brother.
Talking through the proposed menu with him he informed me that it didn’t sound like Christmas dinner. And I, albeit with a bit of annoyance, learned that you don’t mess with tradition.
That doesn’t mean you can’t get creative with the menu, but I always make sure to include at least one “family-favorite” dish in the mix when cooking during the holidays. This recipe for my Mom’s Potato Casserole is my nod to tradition this year. We’ll also serve smoked salmon with all the fixings in honor of my in-laws tradition of starting out the feast with this satisfying appetizer and champagne. And that’s a good thing.
Let’s face it. We live lives that take us in all different directions from family and friends and at the holidays, it’s nice to be reminded of the experiences and traditions we share (particularly if politics are on the menu). Happy cooking!
Note: This recipe will be on my Thanksgiving table in two days. For that reason, I don’t include a picture of the final baked product in this post as that won’t happen until Thursday. If making in advance, don’t add the corn flakes and final drizzle of butter until right before cooking.
10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: Savory Leek and Onion Bread Pudding
Day 4: Maple-Dijon Brussels Sprouts with Country Ham
Day 5: Winter Greens with Garlic and Bacon
Day 6: Homemade Green Bean Casserole
Day 7: Beet Chutney with Apples and Spices
Day 8: Braised Bok Choy with Ginger and Garlic
Day 9: This recipe
More recipes featuring potatoes and sweet potatoes:
Celery Root and Potato Gratin with Comte
Sweet Potato Casserole
Mom’s Potato Casserole – Printer Friendly Recipe
Serves 8 to 10
This casserole has been a favorite in my family for years. My mom traditionally makes it at Christmas as an accompaniment to beef tenderloin, but my husband has encouraged me to put it on our table at any holiday occasion. Note that it can be made up to 2 days ahead of time (add the corn flakes right before cooking) allowing you to check it off your list early if cooking for a crowd.
2 1/2 lbs red potatoes, scrubbed and rinsed
1 can Campbell’s Cream of Chicken soup (not low-fat/low sodium)
1/4 cup unsalted butter plus 2 tablespoons for topping and more for greasing casserole
1 cup sour cream
1/2 cup finely chopped yellow onion
1/2 cup grated cheddar cheese
1 1/2 cups crushed corn flakes
Add the red potatoes to a large pot and cover with cold water. Bring to a boil and boil until the potatoes are easily pierced with a fork. This can take anywhere from 18 to 30 minutes depending on the size of the potatoes you purchase. Test potatoes beginning at 15 minutes to avoid over-cooking. Drain the potatoes and chill completely in the refrigerator.
Preheat the oven to 350 degrees. Grease an 8 x 11-inch casserole dish with butter.
Peel the skin from the cooked potatoes and discard. Grate the red potatoes on a box grater or using the grater attachment on a food processor. Put grated potato in a large bowl.
In a small saucepan, heat the Campbell’s Cream of Chicken and 1/4 cup unsalted butter until butter melts. Stir in the sour cream, chopped yellow onion, and grated cheddar cheese. Stir the sauce into the potatoes and pour into the greased casserole dish.
At this point, you can store the casserole, covered, in the refrigerator for up to 2 days. When ready to bake, sprinkle the crushed cornflakes over the top of the casserole and drizzle with 2 tablespoons melted butter.
Bake for 30 minutes and then serve immediately.