This smoky, cheesy potato side is a wonderful addition to any backyard barbecue. You may want to make second batch because this dish won’t last long.
- 2 lbs potatoes, shredded
- 1 can cream of chicken soup
- 4 tablespoons green onion, chopped
- 4 tablespoons fresh basil, minced
- 1/2 cup onion, chopped
- 1/3 cup bacon crumbles
- 1/2 cup pepper jack cheese, shredded
- 1 cup cheddar, shredded and separated
- 1/2 cup fried onion straws
Set your Goldens’ Cast Iron Cooker using configuration shown & bring the temperature up to 350 degrees. Monitor cooking temperature throughout process and adjust vents as needed to keep temperature consistently 350 degrees. Spray a casserole dish with cooking spray and set over to the side.
Mix together potatoes, cream of chicken soup, chopped green onion, minced basil, chopped onion, bacon crumbles, pepper jack cheese and 1/2 cup of the shredded cheddar.
Pour the mixture into your casserole dish and cook on the searing plate for about 35 minutes. Sprinkle remaining cheese and fried onion straws on top of casserole and cook for an additional 10 minutes or until cheese has melted and the top is golden brown. Carefully remove the casserole dish from the cooker and let sit for five minutes.
You can substitute broccoli florets for the bacon crumbles.
