many many moons ago.. probably 20 or so tina had us over for dinner and served us the most amazing potato casserole dish.. it was her mom's recipe and it was called "sour cream potato casserole" i instantly fell in love and it became our go to potatoes.. since then i have probably made them 100's of times for family events, birthday, funerals, etc.. and my family calls them "tina potatoes.." the original recipe is full of fat and ohh so creamy goodness!! but since everyones trying to eat healthier i made mine this last time a little different.. and they where still yummy.. of course not exactly the same.. but a very very good "healthy" alternative!! i am going to give you the original recipe also mainly because it is soooooo fricken good you have to at least try it once!!
tina potatoes (original)
prep time: 20 minutes
cooking time: 1 hour for casserole (8-11 minutes for potatoes)
8 medium potatoes (whole)
1/2 cup of mayo
1 can cream of chicken or mushroom soup
1 small onion, grated
1 1/2 cups grated cheddar cheese
1 pint sour cream
salt and pepper
corn flakes, crushed
2 tbls. butter, melted
bring 4 quarts of water to a boil.. add your whole unpeeled potatoes.. bring to a boil until fork tender.. about 8-11 minutes.. remove from water, cool and remove peels.. grate potatoes and add to a large mixing bowl.. add mayo, soup, grated onion, cheese, sour cream, salt and pepper.. stir until well incorporated.. transfer to a 9 by 13 casserole dish..
in a small mixing bowl or measuring cup combine crushed cornflakes with melted butter.. then sprinkle / crumble on top of potatoes..
bake at 350 degrees (f) for 45 minutes covered.. remove cover and bake for an additional 15 minjtes or until golden brown..
lighter tina potatoes
prep time: 10 minutes
cooking time: 60 minutes
1 (20 oz) package of frozen shredded hashbrowns, thawed (you could do the whole grating of the potatoes like above but i am just to darn lazy these days ha)
1 tblsp. butter
1 tblsp. wheat flour
1 tblsp. low fat 1/2 and 1/2
1/4 cup of chicken broth
salt and pepper
pinch of nutmeg
1/2 cup light sour cream
1/2 cup non fat greek yogurt
1 cup cheddar cheese made with 2% milk
a little extra cheese for topping if not using cornflakes
corn flakes (optional only because i forgot them this time ha)
preheat oven to 350 degrees, and spray your casserole dish with pam.. heat butter in a medium pot over medium heat.. add flour.. stirring to combine.. then whisk in milk.. bring to a boil it will start to become thick.. add chicken broth and whisk until smooth and creamy.. add salt, pepper and nutmeg..reduce heat to a simmer and cook for about 3-5 minutes.. remove from heat.. in a large mixing bowl add poatoes, creamy mixture we just made, sourcream, yogurt and cheese (more salt and pepper are probably needed too).. combine all ingredients.. then pour into your casserole dish.. if you wish you can now add crushed cornflakes.. (potato chips, ritz crackers (low fat or regular) all will do) cover and bake for 45 minutes..remove cover and sprinkle with a little cheese (if not using corn flakes or the like) and bake another 15 minutes or until golden brown.. :) remove from oven and serve hot!! (it will stay hot for awhile too... so it's good to take to a pot luck)