A Great Potato Recipe

"Creamy Crunchy Potato Casserole"

Potato Casserole

This potato recipe is a real keeper, and is a great lead off to what will be our top 50 side dishes of all time.

It has depth of flavor, a contrast of textures, and is pretty darn easy to make.

And just as importantly, it is just as good warmed up as leftovers, if not better!

And lastly, it's one of those dishes that everyone will enjoy. It is destined to be one of those side dish recipes that you hand down to your kids and grandkids. You don't have to tell them it came from me. Tell them you made it up! All that I ask in return is that you continue visiting BBQMyWay.


  • 1 Bay Leaf
  • 4 Quartered Yukon Gold Potatoes
  • 2 Quartered Sweet Potatoes: (This is my secret ingredient, and now yours!)
  • 2 Tablespoons of Horseradish Sauce: More if you like it spicier.
  • 1 1/2 Cup of Sour Cream
  • 1/4 Cup of Fresh Chives: Pretty finely chopped.


  • Boil the potatoes with the bay leaf until fork tender.

  • Then, mash them in a bowl with the skin still on them.

  • Use a knife to more finely cut the skin.

  • Mix all ingredients and pour into a creased casserole dish.

  • Bake a 400 degrees Fahrenheit for 35 minutes.


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