There is one dish that has been on just about every holiday table that I have eaten at since I was 13 years old. This dish is most definitely a special occasion dish, not because it is tedious or difficult to make, but because it is extremely indulgent. The cast of characters include butter, potatoes, cheese, and sour cream. Four of my favorite food groups. She is fondly referred to as Potato Supreme because she rules every table that she graces. Potato Supreme is all the things that are good and right in a twice baked potato but without all the fuss and bother.
The deliciousness of this recipe is enough to keep it memorable all by itself. For me, this recipe is one that I never want to be without, because it was first introduced to me by someone that will always be near and dear to my heart.
I first met Sandra and Steve when I was 13. In my mind I was “almost 16” and stayed in that same mindset for the next 3 years until it was so. They opened their home to me by allowing me to babysit for their three little men. They opened their kitchen to me by allowing me to eat all their egg noodles with lots of butter while they were on their dates.
In hindsight, I probably was the world’s worst babysitter. Not on a few occasions, I would leave the kitchen looking like a bomb had gone off.
Perhaps, the most significant thing they opened to me, was their hearts by accepting me as one of their own.
Steve and Sandra quickly became a combination of the coolest big brother/big sister and second set of parents that a girl could ever have. Every teen should have a Steve and Sandra in their life to help coach, love, and encourage them.
So you see as if potatoes, butter, cheese, and sour cream weren’t enough, the memories behind this dish and its creator, will always cause me to look back and reflect on all the fun we had together.
Midnight runs to taco bell, eating chocolate chip cookie dough faster than Sandra could get it on the sheet pans, the loving care they gave me during the week I recuperated from 3 broken ribs, and Steve taking care of the purple elephants in the bathtub thanks to the codeine I was taking; these are the memories that flood my mind every holiday that I take a bite of these potatoes. While we haven’t shared a holiday meal together in many years, each time I make this dish, it is like I am once again “almost 16”.
Nostalgia aside for a minute, these potatoes are always a crowd pleaser (really how could you go wrong). As the cook, I love that they can be made weeks ahead and frozen right until the day I need them.
So how can you make the potatoes that will reign supreme over your next holiday meal? Very easily!!!!! The key to making this dish is to boil your potatoes until they are soft and refrigerate for 24 hours before putting the dish all together. Once the potatoes are very chilled, peel their skins (they will easily peel away) and shred them in a food processor.
Please don’t try to cheat this step and buy frozen shredded potatoes. I don’t know why they don’t work in this dish, but take it from the queen of shortcuts, it just doesn’t work.
After all your potatoes have been shredded, mix in the rest of the ingredients. So easy and wickedly delicious. If you would like to wow the guests that sit around your next holiday meal, please try this dish. Maybe it will be one of the things someone remembers about you someday.
- 5-6 Potatoes
- 1 16 oz. Sour Cream
- 1 Stick of Butter, melted
- 2 Cups Shredded Cheddar Cheese
- 1 tsp. Salt
- 1 tsp. Pepper
- Sprinkle of Paprika
- Boil whole potatoes in a pot of water, about 20-30 minutes, until a knife can easily slide into the potato. Refrigerate the potatoes overnight.
- Once the potatoes are chilled, remove their skins, and shred in a food processor.
- Combine the shredded potatoes with the rest of the ingredients. Spread potato mixture into a greased 9x13 dish. Sprinkle the top of the casserole with some paprika for color.
- Bake, uncovered, at 375° for 40-45 minutes.