This recipe is from my good friend Bill Cannon with TexasBBQRub.com. It is one of the greatest potato recipes you will ever find and it goes great with most anything you would serve as a main dish. This recipe is based on a large serving service for between 50 to 60 people. You can divide for a smaller service, divide by 2 for a half size Aluminum Serving Pan, divide by 4 for a traditional casserole size. Feel free to substitute ingredients to your taste.
1- Full Size Aluminum Serving Pan
10- pounds of whole potatoes
1- family size can (27oz) of cream of mushroom soup
1- family size can (27oz) of cream of chicken soup
2- cups of sour cream
½- cup of Texas BBQ Rub (or BBQ Rub)
¼ -cup of paprika
3 -cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
¼ -cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)
First cube the potatoes (this will speed up the cooking time) and I leave the skin on the potatoes.
In a large pot, boil the potatoes. Cooking time on the potatoes is about 20 to 35 minutes. When the potatoes are done (fork tender), drain off the water and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or for a smokier flavor finish on your pit and melt the cheese.
