Dana’s Michigan Cheesy Potatoes


  • 9 medium potatoes
  • 1/2 cup of butter
  • 1 cup cheddar/monterey cheese blend
  • Salt to taste
  • 2 tablespoons green onions, diced
  • 1 tablespoon yellow onion
  • 1 can of cream of chicken soup [or substitute cream of mushroom]
  • 2 cups sour cream


Boil potatoes in their jackets the night before. Refrigerate and grate the next day. Melt butter, add cheese, salt, onion and soup, stirring over low heat until cheese is melted. Add sour cream and mix with grated potatoes. Place in buttered casserole. Bake at 350 degrees for one hour.