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 ( 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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