Steph's Potatoes

"The act of putting into your mouth what the earth has grown is perhaps your most direct interaction with the earth."

Frances Moore Lappé (b. 1944), U.S. ecologist, author.

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I think there are 1,000 different versions of this dish running around the country. Some people tell me they add different meats and use different cream soups. I like mine just the way my neighbor told me to make it.

Preparation Time: 1 Hour 30 Minutes Serving Size: 6

(1) 2-pound bag diced frozen southern hashed brown potatoes (1) 10 3/4 ounce can cream of chicken soup 16 ounces sour cream	3 cups sharp cheddar cheese, shredded 1 stick butter (8 tablespoons) salt and pepper to taste
Grease a 13x9x2 baking dish with butter. Place all ingredients, including remaining butter cut into pieces, in a large bowl and mix well. Pour into baking dish and bake at 350° for 1 to 1 1/2 hours. I like to use a clear dish and bake just a bit longer until it browns very well all around.

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