Holiday Sides: Confetti Potatoes

We’re heading into my favorite stretch of the year: the season of gathering, cooking, and trying our best to keep the mashed potatoes from monopolizing the holiday table. If you’re looking for something just as comforting but a little more fun, this is the dish. It pairs beautifully with ham or turkey, has that familiar “holiday dinner is happening” aroma, and comes together with far less effort than scalloped potatoes (because if you’re like me, you don’t want to miss a minute of what’s happening in your living room).

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup chopped onion
• 16 ounce package of frozen Potatoes O’Brien
• 1 can cream of mushroom soup
• 1 soup can milk
• 1 cup shredded sharp cheddar cheese
• 1 small pepper, diced
• Freshly ground pepper
• 1 cup plain breadcrumbs (divided)

Let’s Cook!

• In a Dutch oven, melt the butter and sauté the onions until tender.
• Stir in potatoes, soup and milk. Grind some pepper into the mixture.
• Add the cheese, diced pepper and 1/2 cup of the breadcrumbs.
• Pour into a greased casserole dish and top with remaining breadcrumbs.
• Bake until bubbly (if you’re doing this as you’re roasting meat, it will take a good 90 minutes at that low an oven temperature)

Creamy, cheesy, bubbly…it’s basically the holidays in a baking dish at my house!

What are your favorite sides to round out the holiday meal? Be sure to share with us so we can change things up and find our new favorite!

Eat well friends!

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