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Love & Best Dishes: Mom's Cheesy Potatoes Recipe | Potato Casserole Side Dish Ideas
Jan 27, 2026
Mom's Cheesy Potatoes Recipe | Potato Casserole Side Dish Ideas - Paula loves comfort food recipes, like this rich and delicious potato casserole with cream of mushroom and bacon!
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Mom's Cheesy Potatoes Recipe: https://www.pauladeen.com/recipe/moms-cheesy-potatoes/
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Show More Show Less View Video Transcript
0:00
- Hey y'all,
0:01
I'm back with my new friend,
0:03
(both chuckle)
0:05
Stacia.
0:06
How do you spell that?
0:07
- S-T-A-C-I-A.
0:09
- S-T-A-C-I-A.
0:11
Okay. - Yeah.
0:12
- Starts out like Stacy.
0:14
- Yeah, a lot of people say Stacy.
0:15
- Uh-huh. - Yeah.
0:17
So if you watch the other video,
0:20
I told you how I met her.
0:22
I just meet the most wonderful people
0:24
at my book signings.
0:25
And sometimes I'll be talking and something just hits me.
0:30
And so I invite 'em to come do my YouTube show with me.
0:35
And Stacia was one of those people.
0:38
She was telling me about her ding-dong cake.
0:41
And she's got a business that she does out of her home,
0:46
because in Indiana you can do that, which is wonderful.
0:51
Alright, so, in the last video she did her...
0:56
- Butter pecan bars.
0:57
(both laugh)
1:00
- She's trying to say pecan y'all.
1:02
It don't come natural off her tongue.
1:04
(both continue laughing)
1:06
But anyway, this time,
1:09
she's sharing with us a side dish that she does
1:12
that would be so good at Thanksgiving
1:14
or Christmas or... - Yes, any.
1:15
With a Hamburger and a hotdog.
1:17
- Yes, that's exactly right.
1:18
- So... - The go-to recipe.
1:21
I'm gonna help you - Okay, good.
1:22
by cutting up your bacon. - Oh, okay.
1:23
for you.
1:25
How big of pieces do you like?
1:26
- You know what? It doesn't...
1:28
Just small. It's fine. - Okay.
1:29
I'm not gonna complain about anything, so.
1:31
- Okay.
1:33
- We've got our bowl here,
1:34
and what we're gonna do first
1:35
is we're gonna put our cream of mushroom soup.
1:37
You just need one can. - Uh huh.
1:40
- How could we do without cream of mushroom?
1:42
- I don't know, but it's funny.
1:45
Cream of mushroom soup. - Can of cream of mushroom.
1:46
Make sure I got it all out of there.
1:47
I could sometimes do this with my eyes shut,
1:49
this recipe, so.
1:51
- Well, you know, I said I never met a tater
1:54
that I didn't adore, Stacia. - Yes.
1:57
I just love potatoes.
1:58
- These are really good.
2:01
- Well I, all the ingredients I'm seeing...
2:03
- You just kind of put
2:04
a little bit of everything. - Might be my favorite tater.
2:06
- Oh, they're yummy.
2:07
This is our sour cream. - Uh huh.
2:10
We need, oh, a cup of sour cream.
2:13
- Okay. That's perfect. - Okay.
2:14
That's already measured out for you.
2:16
- Yes.
2:17
And then we're going to do some cr...
2:19
We have a whole block of cream cheese, so eight ounces.
2:22
- Yes.
2:23
- And, you know, I'm just gonna put it in here
2:24
and then kind of chop it up as I get it in here
2:26
because we're gonna stir the potatoes.
2:28
- And you don't need the mixer for any of this.
2:31
- You know what?
2:32
No, I use a good old wooden spoon, so.
2:33
- Okay.
2:34
- I love wooden spoons.
2:35
- Well, I got a bucket full back there.
2:36
- I love wooden spoons.
2:37
- So you just pick your poison, honey.
2:39
- Yep. I love them.
2:41
All right. I didn't...
2:42
Okay, so here's that.
2:43
And then we're gonna put half a stick of butter,
2:46
but, you know, at home... - Yes, yes, yes.
2:48
I just... - At home you do what?
2:49
I just throw everything in here without measuring.
2:52
So, yeah. It's so...
2:54
You know, I'd probably put this whole stick of butter,
2:55
but I make a lot more.
2:57
And then we're gonna put a half a cup of mayonnaise
3:00
in here also. - Yes.
3:02
It just adds a little something.
3:03
- Mayonnaise, butter, sour cream.
3:05
My favorite condiments.
3:07
- Oh, so yummy. - My favorite condiments.
3:09
Then we're gonna do a half a block of cream...
3:12
Or of Velveeta cheese. - Okay.
3:14
Which is, it's just a half a block.
3:17
- Okay. And what size packages?
3:19
- This is a, I believe it's a 16 ounce.
3:22
- It feels like it's a 16 ounce.
3:25
- Yes.
3:25
- So you just want half.
3:26
- No, I'm gonna use all of it.
3:28
- Oh.
3:29
- We're gonna put all of it in.
3:30
So we'll just chop it up. - Okay.
3:32
(both laughing)
3:33
We're gonna...
3:33
Here, I'll take a knife
3:34
and I'll... - Oh. Okay.
3:35
You're fine. - Yeah.
3:36
You're fine.
3:37
And we'll just kind of cube it up.
3:39
- I'm picking up what you're putting down now.
3:40
- You're perfectly fine.
3:41
All right. - So it'll melt quicker.
3:42
- Yes, yes.
3:45
Some people...
3:46
- Ooh, I can't wait to eat these potatoes.
3:48
- They're so yummy.
3:50
- And you can see how I like my bacon cooked, y'all.
3:56
You could see it's not crispy
4:00
because to me, if you cook bacon until it's crispy
4:04
and put it in a recipe
4:06
or on top of some type of casserole, you know,
4:09
it has no fat left in it. - Yes.
4:12
And flavor comes from the fat. - Yes. That's exactly right.
4:15
So, we cook it done around here
4:19
but still with fat in it. - Be perfect.
4:23
And you'll really like that
4:25
if you program your stuff
4:28
to cook it like that. - Oh, you know, yes I will.
4:31
- For now on.
4:32
See, I'll have that on my shoulder
4:34
when I'm making my cheesy potatoes.
4:36
- Don't ever cook that bacon, Stacia!
4:38
(both laughing)
4:39
- Well, you know how many kids at home
4:41
that are snatching it away from you
4:42
while you're making it anymore too.
4:43
So that makes sense. - I know.
4:44
So then I'm gonna add...
4:47
Oh, put the bacon in that's crumbled up.
4:50
Oh, I need to put a way off with that in
4:51
and then we're gonna...
4:53
You know, this is really a lot of good,
4:56
good old Indiana cooking in here.
4:58
(both laughing)
5:00
- What is Indiana's favorite vegetable, would you say?
5:04
- You know, it has to be corn.
5:05
You know, we're surrounded by corn fields and tomatoes.
5:09
- I though y'all had the most fabulous corn, right?
5:11
- Yes. It's good.
5:12
I have some in the freezer actually.
5:13
I throw some... - What kind of corn?
5:15
Just good old sweet corn.
5:16
- Okay, well we love, down here, we love...
5:23
Great time of day.
5:24
Where did the name go?
5:25
I don't know. - You're all right.
5:26
- [Man Behind Camera] Silver Queen.
5:27
- Silver Queen corn. - Ooo.
5:28
And it's white. - Oh yes, I love the white.
5:30
And it's sweet. - So good.
5:32
Yeah. I don't... - Yes.
5:32
- I try not to use anything but white.
5:34
- I like the tiny kernel, too.
5:35
They have some that are tinier.
5:36
- Yes. - Yes.
5:37
- I'm gonna put a dash of silly salt
5:39
because this is our favorite stuff.
5:41
Hold on one second.
5:42
- Here. You wanna get out the spoon size
5:44
and spoon it?
5:46
- Yeah, we can, we can.
5:48
This is...
5:49
- I hadn't been using it fast enough.
5:51
- I know, but it's all good.
5:52
You know what?
5:53
I had a friend one day and I told her about it
5:54
and I just handed her a whole new jar
5:57
of this one day. - Did ya?
5:58
Yeah.
5:59
All right. - This is good.
6:00
- It is good stuff.
6:01
And then... - Silly salt.
6:03
Okay, so we're gonna mix all this together.
6:05
- Yes. - All right?.
6:07
- Then...
6:08
- Do you want pepper or anything else?
6:09
- You know what, we need a little dash of pepper.
6:11
- Okie doke.
6:12
- I'll get a wooden spoon over here.
6:13
- [Paula] Okay.
6:14
- I might need a bigger bowl afterwards.
6:16
- And here's your... - Okay.
6:17
- Wooden spoon. - Oh, okay.
6:18
- You've got one.
6:20
- I need to get one of those.
6:22
- I love this thing
6:24
because I don't like that fine ground pepper.
6:28
I'm not a big pepper eater.
6:29
- I love that. I love pepper.
6:31
- I love the coarseness of this.
6:33
- Yes, I do, too.
6:34
- And when you get a piece and bite it,
6:36
it's just so flavorful.
6:37
- Yes. I love it.
6:39
I'm gonna put the milk in last.
6:41
I'll show you. - Okay.
6:42
- So tell everybody how you run your business.
6:44
What you do.
6:45
- I am a cake lady and I have a page of Stacia's Cakes.
6:50
- You have a what?
6:50
- I have a cake Facebook page called Stacia's Cakes.
6:53
- Okay.
6:54
- And then I make cakes from home.
6:56
And I do cake slices where I started it six years ago.
7:02
And every Sunday, I call it Cake Slice Sunday,
7:04
and I'll offer one, one to six different flavors
7:07
depending on what I'm feeling like.
7:09
- Uh, uh. - Yeah.
7:10
- And sometimes it's a bar of cookie,
7:11
like the butter pecan bars.
7:13
Buckeye bars, those are really good.
7:14
Those are a hit.
7:15
- Buckeye bars? - Yes.
7:16
Well, I wanna know how to make a Buckeye.
7:19
I made Buckeyes the other day.
7:20
- I saw that. Yes. - Yes.
7:22
- On one of the shows.
7:23
And that's my Jamie's favorite candy.
7:27
- So we have our mixture of all of our good ingredients.
7:31
And then we are gonna put
7:33
these wonderful potatoes in here.
7:34
- Oh, I forgot.
7:35
We didn't have our potatoes in there yet.
7:38
- It's all good. (Paula laughing)
7:39
Now... Okay, so this is...
7:41
- Well this is just all of our condiments
7:43
we love. - Yes. Yes.
7:45
- So we're gonna put our potatoes,
7:46
three pounds of diced potatoes.
7:48
Our bowl might not be big enough, girl.
7:51
You know what? - Okay.
7:52
We got it. - You don't worry bout it.
7:53
We have it.
7:54
- [Paula] You don't worry about it. I got you.
7:54
- Okay, I'm gonna put a little bit of milk
7:57
to kind of smooth, you know,
7:58
get the mixture a little bit more creamy.
8:01
If I just gently do this,
8:02
I can get it all mixed together.
8:04
- Well, you know what?
8:05
Maybe it would work better if I ate some of those
8:08
out of there. - So yummy.
8:10
- I promise it'll be good.
8:12
- I could cry. - I know. They're so yummy.
8:15
- Okay, so I want...
8:16
- All of my favorite stuff, Teresa.
8:18
- [Teresa] I know.
8:18
- So one time I won a contest making these.
8:21
Would you like to know the funny thing?
8:23
It was at a funeral home.
8:24
They had a cooking contest.
8:26
- And I bet everybody was dying laughing, weren't they?
8:28
- So one of my girlfriends said
8:29
we put the fun in funeral.
8:30
- You get my punchline? - Yes.
8:32
(both laughing)
8:33
- Did you hear me?
8:34
My friend, Lisa, said we put the fun in funeral.
8:39
Anyway, so, yeah,
8:40
so I won like $300 making these potatoes
8:42
and I thought I hit jackpot. - No.
8:44
So somehow we have to get these in here.
8:46
- These are out of this world.
8:48
- I know. They're wonderful.
8:49
You know what, I'll hold 'em
8:50
if you wanna just kind of scrap 'em in there.
8:51
- Yeah, I'll scoop it.
8:52
But they, you know, we might have to have another pan.
8:55
But they're worth it.
8:56
I promise.
8:57
- I think we're going to do good.
8:58
- [Stacia] I think you're gonna love 'em.
9:00
- Oh, I already do.
9:01
All right, back it up just a little bit.
9:03
- Okay. All right. - There you go.
9:07
- Wow. - I know, they're yummy.
9:09
Oh, that onion. - I know.
9:13
- They are really good.
9:14
She, my sister was...
9:16
She was just like,
9:16
you can't make those cheesy potatoes.
9:18
You gotta make a cake. - Why?
9:20
And I said... - No.
9:21
I said, oh no.
9:22
We gotta make these cheesy potatoes.
9:24
- I would have been so upset.
9:27
Wait, now.
9:29
There still condiment in there.
9:30
- I know.
9:31
I know, I said a wise woman that I watch
9:34
says to make sure you get everything out of the bowl
9:37
and just...
9:38
And then what we're gonna do is we're gonna spread 'em out
9:40
and we're gonna put a little bit more milk in 'em.
9:42
And I put 'em in the oven, oh, 30 to 40 minutes.
9:47
But I stir 'em occasionally while they're in the oven
9:50
just to get everything mixed around.
9:52
- Oh y'all.
9:53
- I know. These are awesome.
9:55
The cake lady's going to Potato Town here.
9:57
(Stacia laughing)
9:59
So, see, you just pour that over it.
10:01
- [Paula] I'll follow you anywhere, girl.
10:02
- Well, they're yummy. - Mmm.
10:04
Anyways, yes.
10:06
350 for about 30 to 40 minutes and...
10:10
- All right, do we need to cover that with foil
10:12
or anything special? - You know what?
10:13
- I don't, but sometimes I do, so.
10:16
Actually, I put 'em in the oven
10:18
and then I stir 'em occasionally.
10:19
- Look at that beautiful cake, y'all,
10:23
that Stacia made - Oh yeah.
10:25
and brought it as a gift.
10:27
- [Stacia] Who knew I'd bake on...
10:28
- [Paula] And she says thank you.
10:31
- [Man Behind Camera] It also says Easter eggs.
10:32
Chocolate Easter eggs. - They're Cadbury eggs.
10:36
- Yes. - Why are we whispering?
10:38
I don't know.
10:40
So do you guys have Hostess products down here?
10:42
- [Paula] Wow. Yes.
10:43
- Well, you have to get...
10:44
They used to be ding-dongs,
10:45
and, you know, they have Twinkies.
10:46
The ding-dongs you see in aluminum foil wrappers.
10:49
That's what this is supposed to be like.
10:51
The Ding-Dong cake.
10:52
- All right.
10:53
Now I wanna ask you how you cut your cake
10:54
'cause you probably cut it like this, don't you?
10:56
- You know what? You can.
10:57
But it just depends how many people you're serving.
10:59
- This is the way - Okay.
11:01
because I feel like I just get more from it.
11:04
I do it this away. - Yes. Yummy.
11:09
- You got it.
11:10
Yeah. Oh yeah.
11:11
I put lots of filling in it.
11:13
I never know what my cakes are gonna look like, you know,
11:15
'cause I never eat my own cakes.
11:17
I give them... - Yeah.
11:18
Everybody else eats them.
11:19
That is a lot of ganache. That's good.
11:21
- Look at that.
11:24
♪ Ding dong, the witch is dead ♪
11:27
- We can cook in Indiana.
11:29
Who knew those people in Indiana could cook?
11:31
(both laughing)
11:32
- Well, I have a feeling.
11:36
- Yes, she... Oh. - Okay.
11:38
- Fresh fork. - All right.
11:40
- [Stacia] Oh goodness gracious.
11:41
- [Paula] Should we invite your sisters,
11:42
and Theresa, and Amy? - Well, I think they should.
11:43
- [Stacia] Yes. Hailey. Auntie Ashley.
11:49
- [Paula] Y'all come get y'all some cake.
11:50
- Oh, silly.
11:51
Now we all say Lee better, this better be good.
11:53
- We gonna split this, right?
11:55
- Yes.
11:56
Yeah, you know what? It freezes well.
11:58
So y'all can freeze it and freeze it too.
12:00
Better be good.
12:03
(Paula clapping)
12:04
It's good. - Delicious!
12:06
It's good.
12:08
- It's delicious. - I did good.
12:11
- No pressure, Paula.
12:12
(plates rattling) (Stacia laughing)
12:14
- [Paula] I'm telling ya, it is good.
12:16
- It is good.
12:17
I don't know what to eat, Stacia.
12:21
- Well, I brought you my best.
12:22
- The cake or the potatoes.
12:23
- I brought you my best yumminess.
12:26
- Mm. - Yeah.
12:28
- I'm thrilled to bring the good taste
12:31
of Indiana to Georgia.
12:33
Craziness.
12:35
- It is so good.
12:37
- Made with love all the time. - Oh.
12:40
- And now.... - She gonna try my potatoes.
12:42
For my dessert.
12:43
- This is our dessert.
12:46
I need to mix my whole batch.
12:49
They're good.
12:52
You better have family over tonight
12:53
to eat the rest of these potatoes.
12:55
- Maybe. Maybe not.
12:56
(both laughing)
12:59
- They're so good.
13:01
Mm, they're good. - Mmm.
13:06
See. - Y'all, these are incredible.
13:09
You're gonna have to have this on your Christmas table.
13:11
- It's real. They're wonderful.
13:12
- With you're standing rib roast.
13:17
Make you wanna slap your mama.
13:21
- Don't tell my kids that, they'll be trying.
13:23
(both laughing)
13:25
They won't be getting any more cheesey potatoes if they do.
13:27
(both laughing)
13:29
- Oh my goodness. - Or cake.
13:32
And you know what I love about this?
13:35
- What?
13:36
- And I know it's one of those things that's, you know,
13:38
not supposed to be real good for you...
13:40
- Oh yeah. - But the Velveeta.
13:41
- I know. I know.
13:42
It is a guilty pleasure is what that is.
13:46
It really is.
13:50
Velveeta is good.
13:52
Made with love.
13:53
See, I knew I could do it.
13:54
- [Paula] I can't thank you enough.
13:55
- Oh, I can't thank you enough either.
13:56
It was awesome.
13:57
- Just promise me you'll come back one more time.
13:59
- I will come back.
14:01
- And bring you're Ding Dong cake.
14:03
- Gosh, I'm gonna have to come up with a...
14:04
Well, my lemon blueberries is my second bestseller.
14:06
- Okay, I'll see you when?
14:08
In the spring. - Sure. We'll come back.
14:11
- Eddie's got my number here.
14:14
- Well, thank you so much.
14:16
- You're very welcome.
14:17
- Everything you fixed today was just delicious.
14:19
- Made with love.
14:20
- And I enjoy other people's cooking so very, very much.
14:24
- Yes.
14:25
- You can keep all them fancy things.
14:27
- Yes, it's just good ol'...
14:28
- But people's home cooking,
14:31
love it so much.
14:32
- [Interviewer] Kind of tell me
14:33
how in the world did you come to be shooting
14:37
at Paula's house?
14:38
- Well, my son was in the Marines
14:40
and he calls me up and says,
14:42
"Mama, I'm getting promoted so I need you to come
14:44
and pin me in my ceremony to be a sergeant."
14:48
So I called my sister and we got flights.
14:52
And we went to...
14:52
Her daughter was living in Augusta, Georgia,
14:55
and she's a airman.
14:56
And we came on down to the restaurant in Savannah last year.
14:59
And on the way down I commented and said,
15:02
"Maybe Paula will ask us to cook with her."
15:04
And I was just laughing about it, you know?
15:06
So then we went into the store and shopped a little bit.
15:10
And then we went over to eat lunch.
15:13
And then on the way back, my sister commented, she says,
15:15
"Do you want your picture taken
15:16
at the cardboard cutout of Paula?"
15:18
And I said, "Oh no, we already did that in Tennessee."
15:21
So then we went over to the restaurant
15:23
or to the side to shop, I'm sorry,
15:25
and one of the gals in there said,
15:26
"Paula's in the shop today."
15:27
And I said, "Oh, sure she is."
15:29
And then there she was.
15:31
So I showed her my cakes
15:32
that I make in Indiana all the time.
15:34
And she says, "If you're ever down here again, let me know
15:38
and you can come and cook with me."
15:39
So that's how I got here today.
15:41
- [Interviewer] Did you ever think...
15:42
I mean Eddie and I have never met you, so,
15:45
both of us were going,
15:46
what in the world
15:47
and who has she invited into this house?
15:50
And this has been a lovely, lovely surprise.
15:53
But are you just kinda shocked?
15:55
- I was.
15:56
Well I got my nerve up in February to reach out to Eddie
15:59
'cause I thought, you know, I have his phone number.
16:01
You know what if he thinks
16:02
it's some crazy random lady, you know?
16:04
And so I kind of sent him pictures of Paul and I, you know,
16:06
and some of my cakes
16:07
so he knew that wasn't just some kind of a scam or whatever.
16:10
And then he reached out and I about fell over, you know?
16:13
And we took it from there and we've been back and forth.
16:16
And then it was a really hard decision
16:18
trying to decide what I was gonna make while I was here.
16:20
So we picked out some good recipes
16:23
and now we're out here on the front porch.
16:24
- [Interviewer] I was gonna say, and here we are.
16:26
Well I just wanted to give everybody, kind of,
16:28
a little behind the scenes on,
16:30
you could end up at a book signing talking to Paula
16:32
and the next thing you know
16:33
you're in Savannah, Georgia filming a video.
16:36
- Yeah. Yeah.
16:36
- [Interviewer] Well thanks for coming to see us.
16:37
- You're very welcome.
16:42
Hey, y'all, it's Paula Deen.
16:44
Now, if you enjoyed this video, be sure to like it
16:47
and click the subscribe button as well as the notification
16:51
bell to be alerted when I post a video.
16:55
Love and Best Dishes Y'all.
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