Crunchy Cheese Potatoes

We had the Sisters for dinner the other nice.  I made them my Meat Loaf Pie with  these delicious CrunchyCheese Potatoes on the side.   Carrots, cauliflower, salad, rolls and my Speedy Berry Cake rounded out the menu.  There were NO complaints.  Not that there would be anyways.  These girls and guys are always so grateful for the opportunity for a nice homemade meal, and as you know I love, LOVE feeding them.

The whole meal was simple and quick to put together.  I like to feed them the comforts of home . . .  just like a mom would.

These potatoes are as simple as peeling and slicing potatoes and then stirring them into a sour cream/milk mixture a pouring them into a buttered baking dish.

You tightly cover them with foil and bake, until the potatoes are fork tender . . . the timing depends on the type of potatoes you use.  Older potatoes seem to take longer . . .

 Once they are tender you just sprinkle some cheese and cornflake crumbs over top and return to the oven to crisp them up.   A scattering of fresh chives on top and Bob’s your Uncle.   They’re ready to serve!

These are so good  . . .  with the creamy sour cream, milk and chive sauce  . . .  and that crunchy cheesy topping . . its a potato dish that everyone always loves.  And small wonder!

Mix together the sour cream, milk, chives, salt and pepper.   Add the potatoes and mix together thoroughly. 

Spread into the prepared baking dish.  Bake in the preheated oven for 50 to 60 minutes, until fork tender.  Combine the crumbs and cheese.  Sprinkle over top.  Bake in the heated oven for an additional 10 to 15 minutes, until the potatoes are golden brown.   Sprinkle with the additional chives and serve.

 Enjoy!  Bon Appetit!

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The English Kitchen
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