New Orleans Potatoes
Creamy and savory New Orleans Potatoes feature tender potatoes baked with celery soup, cheese, and crunchy topping, perfect for comforting family dinners or gatherings with bold flavors.
Ingredients
Instructions
- Cook the diced potatoes in cold water for 15 to 20 minutes, then drain.
- Combine the cooked potatoes with the cream of celery soup, sour cream, chopped onion, salt, and pepper.
- Place the mixture in a long baking pan.
- Drizzle liquid margarine over the top and sprinkle with corn flake crumbs.
- Bake at 350°F for 40 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider using Yukon Gold potatoes, which mash beautifully. If you want to lighten the dish, swap the sour cream for Greek yogurt. You can also add a bit of garlic powder or chopped green onions for extra flavor. This recipe is versatile; try adding cooked bacon or diced bell peppers for a twist. If you're looking for more comforting dishes, browse more American recipes.
Serving Suggestions
Serve New Orleans Potatoes alongside grilled meats or as a hearty side for a family gathering. They pair wonderfully with a fresh green salad or steamed vegetables. For a complete meal, consider serving with Zesta Sausage Casserole for a satisfying combination of flavors. A dollop of sour cream on top before serving can enhance the dish further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil, warming at 350°F until heated through, about 20 minutes. You can also microwave individual servings, but the oven will help maintain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Potatoes contains roughly 916 calories, with 21g protein, 132g carbohydrates, and 35g fat. It is an excellent source of potassium (42% of the Daily Value), protein (41% of the Daily Value), and calcium (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2605mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of diced ones?
Absolutely! If using whole potatoes, peel and dice them into uniform pieces before cooking. This ensures they cook evenly. Just adjust the cooking time slightly, as larger pieces may take a bit longer to soften. Always check for tenderness with a fork before proceeding with the recipe.
What can I substitute for cream of celery soup?
If you don’t have cream of celery soup on hand, you can use cream of mushroom soup or even make a homemade version with a roux, adding chopped celery and broth. Alternatively, a white sauce with sautéed celery can work well. This flexibility allows you to customize the flavor to your liking.
Can I make this dish ahead of time?
Yes, you can prepare the potato mixture a day in advance. Just cover it tightly and store in the fridge. When ready to bake, simply top with margarine and corn flake crumbs, then bake as directed. This is perfect for meal prepping or entertaining, allowing you to enjoy more time with guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).