So here's a little story for you...

Have you ever wondered how I came up with the name, "Way More Homemade?"

No?

Well, guess what. I'm going to tell you anyways.

One evening, we were at a dinner at church, an informal leadership banquet. We were seated at a table with two sets of dear friends. I was seated in between my friend Val and my man.

Somehow or other, mine and Val's conversation came around to the topic of food (I mean seriously, are you really surprised?). And at some point we began to discuss the ins and outs of certain recipes and landed on a potato casserole recipe. Here's how the conversation went from there...

Me: OH I have a great potato casserole recipe with grated potatoes and full of cheese and...

Val: Oh is it the one with frozen hash browns and cream of chicken soup?

Me: NO. Mine is WAY more homemade than THAT.

**** Silence around the table ****

Me: Well, I mean, I don't use frozen potatoes or canned soup.

**** Silence continues*****

Me: Did I really say that out loud?

Everyone else at the table: Uh, YEAH, you did.


So, after tweeting back and forth with @thereisaseason (otherwise known as Tonya at There is a Season) I decided I'd share the infamous potato casserole recipe with you all this evening.

Ingredients:
4 baking potatoes
1 pound cheddar cheese (grated)
1 cup milk
4 tablespoons (1/2 stick) butter
16 ounces sour cream
2-4 slices of bacon (cooked and crumbled)

You will also need:
9 x 13 baking dish

Method:
Peel and boil the potatoes whole until just tender (you do NOT want them falling apart). Remove from water and let cool until very firm (preferably overnight).

Once cool, grate the potatoes into a large bowl (either by hand or a little at a time in a food processor).

Combine cheese, milk and butter in a large saucepan and melt over medium heat, stirring constantly. As soon as it's all melted, combine with potatoes and pour into casserole dish. Top with sour cream and bake at 375 F for 35 - 40 minutes. Remove from oven and top with cooked & crumbled bacon.


So there it is. The recipe that got me into trouble and ended up giving me a nickname that I'd probably never get rid of. It's also located over on the recipe blog here.

Enjoy!