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Creamy Potato Side Dish Recipe Fit for the Best Godfather

Updated on February 28, 2011

This creamy potato side dish recipe was given to me by my sister-in-law. Everyone who has tried it has loved it, especially my Godfather. The only thing I did was add some seasoning and some kick with Tabasco sauce. I really don’t even know what the recipe is called. I’ve always called it The Yummy Potatoes. Yes, I realize that is a redundant title.

The rich, creamy sauce is what makes these potatoes a great side dish for nearly everything, especially meatloaf, chicken cutlets, baked chicken, any sort of steak…okay, these potatoes go great with everything! Actually, the potatoes are quite fantastic served a la carte, too!

You will need a 3-quart rectangular casserole dish. I cut the recipe in half for two people and use an 8 X 8 square dish. The full recipe should feed 4-6 people with hearty appetites and allow for seconds.


8 uncooked baking potatoes, approximately

1 large container heavy cream

1 can chicken broth, low sodium

1 small can diced green chili peppers

Salt, pepper, garlic salt to taste

Tabasco sauce to taste

1 cup sharp cheddar cheese, grated (Never go generic on your cheese!)


Preheat oven to 375.

Combine cream, chicken broth, diced chilies, seasonings and some hits of Tabasco sauce in the dish. Stir.

Peel skins from potatoes. Slice the potatoes into 1/8-inch thick slices. Layer the potatoes in the baking dish.

In the ingredients I approximate 8 potatoes, because it will depend on the size of the potatoes. It is also a recipe you have to eyeball. What is important is that the potatoes can’t be seen above the liquid. The potatoes soak up a lot of the cream when the dish is baking, and if you use too many potatoes, you have no delicious cream to dab your meat in, plus the dish will end up looking sort of puckered. The potatoes need to be just below the liquid so you can’t see them and not too jam-packed into the dish. They need to be able to move about somewhat freely.

Bake potatoes for approximately 1 hour (it usually takes 1 hour 15 minutes) or fork can pierce the potatoes.

Reduce heat to 350. Add the cheese to the top, trying to avoid mouth interception as much as possible, and cook for an additional five minutes or until the cheese is melted. Cool for ten minutes before serving.

If you try this recipe and like it, come back and vote it up! Thanks!


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