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Church Potatoes are exactly the dish you need to impress everyone at the potluck, religiously affiliated or otherwise! Cheesy, savory, creamy potatoes with a distinct tang would amaze all on their own. But Church Potatoes come dressed for the occasion with a golden-brown breadcrumb topping for phenomenal crunch. Have recipe cards ready, because you will be asked.
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Ingredients
- 8 tablespoons butter, divided, plus more, to taste, for greasing the baking dish
- 1 1/2 pounds russet potatoes, scrubbed clean
- water, to taste
- 1/2 large onion, finely chopped
- 1/3 red bell pepper, finely chopped
- 2 cups cream of chicken soup
- 2 cups mild cheddar cheese, shredded
- 1 cup sour cream
- 1 1/4 teaspoons salt, divided
- 1 teaspoon fresh ground black pepper
- 1 1/2 cups panko breadcrumbs
Directions
Step 1 -Using the extra butter, grease an 8-inch baking dish.
Step 2 -In a large pot, add the potatoes and enough of the water to just cover them.
Step 3 -Bring the water to a boil and allow the potatoes to cook until they can be somewhat easily pierced with a fork, but still have a slight resistence, about 10 minutes.
Step 4 -Drain the potatoes and set them aside until they are cool enough to handle.
Step 5 -In a medium skillet over medium heat, melt 5 tablespoons of the remaining butter.
Step 6 -Add the onions and the bell peppers to the melted butter and cook, while stirring, until the onions are soft and translucent, about 6 minutes.
Step 7 -Score the potatoes along their equators with a paring knife.
Step 8 -Twist each side of the potatoes in the opposite direction and pull gently; this should easily remove the skin. Trim off any remaining bits of skin on the potatoes with a knife.
Step 9 -In a food processor fitted with a shredder disk, add the potatoes and cover the processor.
Step 10 -Process the potatoes until shredded.
Step 11 -In a large bowl, add the shredded potatoes, the onion mixture, the cream of chicken soup, the cheddar cheese, the sour cream, 1 teaspoon of the salt, and the black pepper and stir until thoroughly combined.
Step 12 -Add the potato mixture to the prepared baking dish, spreading it out evenly.
Step 13 -In the same skillet used to cook the onion mixture over medium heat, melt 3 tablespoons of the remaining butter.
Step 14 -Add the panko breadcrumbs and the remaining salt to the melted butter and stir to coat.
Step 15 -Toast the seasoned panko, while stirring frequently, until it is golden, about 5 minutes.
Step 16 -Sprinkle the toasted panko over the top of the potatoes.
Step 17 -Bake until the potatoes are cooked through, the breadcrumbs are deeply golden-brown, and the edges of the potatoes are bubbling, about 45 minutes.
Step 18 -Cool the potatoes for 10 minutes.
Step 19 -Serve.
