Some people can brag about a hole in one, doing math in their head, or their ability to do the splits. But this Idaho girl? I piled a million dollars’ worth of potatoes in two potato pits during spud harvest while in high school. Yep, that is my claim to fame. Haha! Well, that, and I can type. Like the wind. (¡Three Amigos! movie reference…sew like the wind!) Very shallow talents, I know. Note to self: develop talents that actually matter in the world. For now, we cook au gratin potatoes for Easter dinner, or any funeral for that matter, using Idaho Russets….
6 medium russet potatoes
1 can cream of chicken soup
1 c sour cream
¼ c butter, melted
2 c shredded cheddar jack cheese
salt and pepper
Scrub potatoes, place in large pan and cover with water. Bring to a boil over high heat. Reduce heat to medium and boil potatoes for 25-30 minutes or until soft but not mushy. Drain water and cool potatoes. Mix soup, sour cream, butter and cheese in large bowl. Peel potatoes, shred, and add to bowl. Stir until combined. Salt and pepper to taste. Spoon into buttered 9 x 13 pan and bake at 350°F for 40-45 minutes.