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Sutter Creek Potatoes
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The Sutter Creek Inn


  • 1 2 lb (.9 kg). package frozen hash browns or diced potatoes, thawed
  • 2-1/2 cups (600 ml) grated cheese (monterey jack and swiss)
  • 2 cups (475 ml) sour cream
  • 1 can cream of mushroom, celery or chicken soup
  • 1/2 cup (125 ml) onion, chopped
  • 1/4 cup (60 ml) melted butter
  • 2 cups (475 ml) ham, chopped (opt.)
  • 2 cups (475 ml) cornflakes, crushed
  • 1/4 cup (60 ml) melted butter
  • Preheat over to 350 degrees (175 C.).
  • Combine in large bowl and mix first six ingredients.
  • Spread in 7 x 10" oven-proof casserole, sprayed with Pam.
  • Sprinkle cornflakes over top--drizzle melted butter over all.
  • Bake until bubbley -- approximately 35-45 minutes.
This recipe was delicious when we had it for breakfast at the Sutter Creek Inn. Never content to leave well enough alone, I doubled the recipe, used light sour cream and one can each mushroom and chicken soup, eliminated the first 1/4 c. melted butter, and didn't use any ham and it still turned out great. The Sutter Creek Inn is a delightfully funky bed and breakfast inn with wonderful grounds in historic downtown Sutter Creek, California.

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