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Dad's Cheesy Potatoes Greensboro | The Little Shop of Olive Oils

Dad's Cheesy Potatoes Greensboro

We are having this with our Easter Meal.  My Dad's Cheesy Potato Dish.  This is definitely one of my favorites.  I was always poking my head in the fridge to get leftovers!


  • 1 Pint Sour Cream (or switch out with plain yogurt)
  • 1 Large Onion (shredded)
  • 5 Potatoes
  • 2 Carrots (shredded)
  • 8 oz. Cheddar Cheese (shredded)
  • 3 Tablespoons Butter Extra Virgin Olive Oil (divided)
  • 1 Teaspoon Himalayan Pink Sea Salt
  • Garnish of homemade Pesto (optional)


  1. Heat oven to 325℉.
  2. Boil Potatoes and let them cool (then peel...or not)
  3. Shred cooled potatoes in a large bowl.
  4. Combine remaining ingredients into the shredded potatoes until mixed completely.
  5. Spray a large baking dish with extra virgin olive oil.
  6. Transfer the mix to the baking dish.
  7. Bake for 30 to 45 minutes.
  8. Garnish with Pesto (optional...my Dad was not a garnish guy)
  9. Let stand 5 minutes, serve and enjoy! 

--- John R. Duffin (my Dad).  By the way Greensboro is where I grew up.



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