Love cheesy potatoes? Be sure to check out our Twice Baked Potatoes, Scalloped Potatoes [Au Gratin Potatoes], and Baked Greek Feta Fries! With Easter happening this weekend, I thought I would share one last component of our typical Easter dinner (along with a baked ham and this vintage Lemon Pineapple Jell-O) – these Creamy Potluck Potatoes. My friend Ginny shared this recipe with me years ago and they quickly became a family favorite, replacing the macabre named and often bland (in my opinion) “funeral potatoes” and the more labor and time intensive scalloped or au gratin potatoes. I love the brightness of the green onions with the richness of the cheddar cheese and creamy sauce coating the chunks of Yukon Gold potatoes. Creamy potluck potatoes are comfort food at it’s best – warm and savory and rich and just right paired with a ham or a brisket. Plus, it’s easy to double this recipe if you are feeding a crowd (I mean, it has “potluck” in the name after all!). It always get rave reviews and I have gotten multiple requests for the recipe when taking it to social functions. When making creamy potluck potatoes, be sure not to overcook your potatoes. Since you peel and dice the potatoes into bite-size chunks before cooking them, it doesn’t take very long for them to get tender in the boiling water – only about 10 minutes. You just want to be able to stick a fork in the potatoes without them falling apart, and then you need to drain the water and rinse the potatoes with cold water to stop the cooking process. Part of what I love about this dish is the texture of the tender potato chunks coated in the creamy sauce and if you cook the potatoes too long they will break apart and thicken the sauce too much when you combine the two together. Then it’s more of a mashed potato dish, which is still good, but just not quite what you are going for here. In all honesty, I was distracted the day I photographed this pan of potatoes and went a little too far cooking my potatoes so they broke down more than I would have liked when I combined the potatoes and sauce. But I didn’t want to wait until AFTER Easter to post this when I could remake the re-photograph the potatoes so I just went with it. Just try not to boil the heck out of your potatoes. Cool?
More Side Dish Recipes To Complete Your Feast
Lemon Pineapple Jell-O with Pineapple Whipped Cream ToppingItalian Peas RecipeHaricot Verts with Dijon VinaigretteFresh Green Bean CasseroleCranberry Jello Salad with Cream Cheese ToppingCreamy Grape SaladFruit Salad with Marshmallows and Whipped CreamOven Roasted Asparagus with Garlic, Parmesan, & LemonLion House Dinner Rolls
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
