This creamy potato casserole is a staple at Southern gatherings, potlucks, and holidays, bringing together family and friends around the dinner table. Infused with rich flavors and a delightful texture, Church Lady Potatoes are not just a side dish—they're a comforting embrace served on a plate.
Ingredients
Scale:
4 large russet potatoes, peeled and cubed
2 cups shredded cheddar cheese
1 cup sour cream (or plain Greek yogurt)
1/2 cup (1 stick) unsalted butter, melted
1 medium onion, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup crushed cornflakes (or breadcrumbs)
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C).
Place the cubed potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked potatoes, melted butter, sour cream, chopped onion, garlic powder, onion powder, salt, and black pepper. Mash gently, leaving some chunks for texture.
Fold in 1 1/2 cups of shredded cheddar cheese into the potato mixture until well combined.
Spoon the potato mixture into a greased 9x13-inch baking dish, smoothing the top with a spatula.
In a small bowl, mix the crushed cornflakes with the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the potatoes.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Allow the casserole to cool for a few minutes before serving. Garnish with additional cheese or fresh herbs if desired.
