Tender chunks of potatoes combined with seasonings, sour cream, and cheddar cheese before being baked

2 1/2 to 3 pounds potatoes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, softened
1 can cream of chicken soup
2 cups sour cream
2 tablespoons minced onion
12 ounces (3 cups) shredded cheddar cheese
1 cup crushed cornflakes, optional
3 tablespoons melted butter, optional

1. Peel potatoes (or scrub really well) and cut into bite-size cubes. Place potatoes in a large pot and cover with water. Put lid on pot and bring to a boil; reduce heat and simmer for 10-15 minutes, or just until potatoes are tender (be careful not to over-cook -- potatoes should still be slightly firm). Drain potatoes, rinse with cool water, and place potatoes in a large mixing bowl.

2. Add the next seven ingredients to the cooked potatoes. Stir to combine. Spread potato mixture in a greased 9x13 baking dish.

3. If desired, combine melted butter and crushed cornflakes. Sprinkle over potato mixture. Bake at 350 degrees for 35-40 minutes, until potatoes are hot and bubbly.

This recipe was originally given to me by my aunt, Jena L. I have altered the recipe slightly.

The original recipe called for 2 pounds of thawed hash brown potatoes, which were combined with the following seven ingredients, skipping the cooking directions given in the first step. Baking time should be increased to 60 minutes if using the thawed hash brown potatoes rather than fresh potatoes.

We love these cheesy potatoes! They're a bit time-consuming to make because of boiling the potatoes in advance (see additional notes for a simpler recipe alteration), but I generally do a large amount of potatoes and then make several different dishes for several days' meals (for example, potato salad, potato soup, cheesy potatoes, and mashed potatoes), so it feels like less work. ;)

These potatoes taste great; I make them for guests because everyone loves them, it seems! My rating: 10/10