Following Tradition: Cream Cheese Potatoes

Whenever I think of the meals served during the holidays, Cream Cheese Potatoes is the first that comes to mind.  The main dish may vary, as well as other side dishes, but this potato casserole has been the staple of Thanksgiving, Christmas and Easter meals for as long as I can remember.  They are flavorful but not overpowering, and taste better over time, so they can be made a day or two ahead and reduce the stress so often found during the holiday season.

Side note:  If you're traveling, I recommend cooking these potatoes in two smaller Pyrex dishes as opposed to a large dish.  This allows the food to be reheated quicker and is easier to manage as oven sizes may vary.

From my family to yours... :)

Cream Cheese Potatoes

8-10 cups cooked and diced potatoes
8 tbsp butter
4 tbsp flour
3 tsp salt
1/4 tsp pepper
3.5 to 4 cups of milk
1 8oz package of cream cheese
1/3 cup minced onion
1 cup Corn Flakes, finely crushed


Put dice potatoes in large casserole dish (or two smaller dishes, per the note above).  Melt 4 tbsp of butter in a pan.  Once melted, add the other ingredients and mix thoroughly.  Bring the sauce to a boil.  Pour over potatoes and top with crushed Corn Flakes.  Dot with remaining butter.

Bake the dish in the oven for 30 minutes at 350 degrees.  Serves 10.

Delicious!