I heart Cheesy Potatoes

If someone told me that I could only have one food for the next week, I would immediately know what I would request. Cheesy potatoes. No question about it. I first tasted cheesy potatoes back in the 1980s when my mom made them after she had them at a dinner at Janice Flora's house. (I like to trace the history of favorite family recipes).  It is the easiest, fastest, most fattening and delicious recipe EVER. I made them last night to take to a dinner at Chuck and Teri's house (along with my other go-to recipe, Blue Cheese Spread). There were leftovers. Teri made me take them home.
They are gone and it's only 2pm.
I am powerless over them.
If leftover cheesy potatoes are in my house, I have to eat them until they are gone.

I feel better that I am not alone in my addiction. It is one of my most often requested recipes. I posted a picture of my bowl of deliciousness on facebook and had a request from Becky for the recipe. I thought the easiest way to share would be to put it on this blog.

Cheesy Potatoes (or "Cheesy Pots" as Teri calls them)
one 2lb bag of frozen hash browns, slightly thawed (I use the chunky ones- southern style, as opposed to the shredded hash browns- but I think Christy has made them with shredded and it worked)
1/2 cup melted butter
1/2 cup chopped onion
1 pint sour cream
2 C shredded sharp cheddar cheese (Kraft, of course, since that's where Wayne works)
**Lawry's seasoned salt** do not substitute or leave out...it makes all the differnce
crushed corn flakes and melted butter

Mix melted butter, chopped onion, sour cream, cheese, and seasoned salt (I am not sure of the amount, but it is about 2-3 teaspoons. Really). Add the potatoes to this mixture and spread in a 9 x13 baking dish. Combine 1 cup crushed corn flakes and 1/4 c of melted butter and sprinkle over the top. Bake at 350 degrees for about 1 hour.
Because they are so rich, one batch feeds at least 8 people.

Enjoy!!