Let me start this off with the disclaimer that it is entirely possible that I have shared this recipe before.

This is probably my mom’s most made dish, and most popular. Whenever we are menu planning, it gets brought up.

Some recipes just need to be shared and shared again.

Recipes that come to almost every event, and are liked by people who think they are not going to like them.

To be honest, the first time my mom made this recipe, when I was a teenager, I looked at it and thought for sure that I was not going to like it.

However, you have no idea if you’ll like something if you never try it. Which is what I tell my kids all the time.

“Mommy, I don’t like it,” is always followed by our response of, “it’s not true unless you actually tried it.”

Some of our kids’ favorite foods have been discovered this way. Our eight and six year olds like sushi because they tried to tell us they didn’t and we made them try it.

Not your typical favorite or even ‘liked’ foods for those ages, but because someone made them try those things, they now know that they like them.

Back to the potatoes. Maybe it’s because we’re Irish or maybe they are just that good.

Personally, I’m going to go with both.

These are one of those side dishes that can be eaten next to just about anything. We’ve had it for Christmas morning breakfast, Easter dinner, BBQ’s and picnics.

It’s highly versatile and a kid favorite.

Something that can be passed off as a breakfast food or a Christmas dinner side dish.

I’m not going to try and pass it off as healthy or unprocessed. The very name gives it away. Cheese and potatoes.

Not exactly the lightest menu item, but everything in moderation.

Put this with some green beans and lean protein and you’ve got a mostly balanced plate and meal.

This also wins the award for most argued-over leftovers. If you don’t know what I’m talking about, you can come watch my sister and husband in a good old fashioned sibling rivalry battle over who gets to eat the rest of these potatoes.

If I haven’t won you over yet, these are super easy to make. I know I say that a lot.

Sometimes it’s more true than other times. This is one of those times.

Without further ado, here is the recipe, enjoy!

As always, thanks for reading, and happy potato eating from hbk!

Mom’s Cheesy Potatoes

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 cups sour cream

1 pkg. (32 oz.) frozen shredded potatoes, thawed

1 pkg. (8 oz.) shredded sharp cheddar cheese

2 cups corn flakes, crushed

2 Tbsp. butter, melted

Heat oven to 350∂F.

Prepare 13×9 baking dish by spraying with non stick cooking now spray.

Mix soup and sour cream in large bowl until blended.

Add potatoes and cheese; mix well.

Spoon into dish, spreading into corners.

Melt butter in microwave. Crush corn flakes while butter is melting.

I like to put the corn flakes in a ziploc bag and use a rolling pin.

Combine crushed corn flakes and butter; sprinkle over potato mixture.

Bake 50 minutes or until heated through.

Let cool for 5-10 minutes and serve!

Katy Wise is Fredonia resident.