My friend, Frances, sent this recipe from her home in Idaho. It is written on a 3×5 inch index card and has a small lapel pin attached to the card. The pin is in the shape of a potato.
The recipe was handed down to Frances from her mom and is approximately 80 years old. What was good then, is certainly good now if not even better. Be sure to use Idaho potatoes and your choice of cornflakes. Both of these ingredients make a difference in the casserole’s taste.
This makes a great side dish or a complete meal in itself.
8 medium Russet potatoes
1 bay leaf
1 can cream of celery soup (the original recipe calls for cream of chicken)
1 ½ cups sour cream
½ teaspoon salt
¼ teaspoon pepper
3 green onions (sliced)
2 cups cheddar cheese (grated)
½ cup corn flakes
Preheat oven to 350 degrees.
Cook potatoes (boil in skins) with a bay leaf until barely tender. It is important not to overcook the potatoes or the consistency will be mushy. Remove bay leaf from potatoes. Cool potatoes, peel and grate coarsely (or use a ricer if you have one). Mix soup, sour cream, salt, pepper, green onions and 1½ cups of the cheese. Pour this mixture over potatoes and stir gently until just blended. Spoon into a greased 2 ½ quart casserole dish. Bake uncovered for 30 minutes. Remove from oven.
Combine remaining cheese with cornflakes and sprinkle over casserole. Bake, uncovered, for another 10—15 minutes and serve hot from the oven!