My husband and I met in college.  We lived at the same dorm, called Hillenbrand Hall, at Purdue.  It was the newest dorm around, with “suites” (where 2 rooms shared a bathroom), air conditioning (crucial!), and a pretty decent cafeteria.  I loved the build-your-own sub area with freshly made rolls where I’d add their house dressing instead of mayo or mustard to mine.  Ok, yes, I probably packed on the “freshman 15″ with all of the good food, but thankfully I did lose it by the time I met my husband my sophomore year.

In our dorm, they made these potatoes… these cheesy, gooey, wonderful potatoes, topped with a sort of crumb topping.  I loved them (I mean, hello…. potatoes AND cheese?  Who wouldn’t…).  When I moved out to an apartment my junior year, I met my roommate Lisa.  She was the sweetest thing with a sort of southern charm… although for the life of me now, I’m not even sure if she was from the south… but I digress.

Whenever we’d have some gathering at our place, she’d make these potatoes.  Even though I hadn’t really started my recipe/cooking obsession at that point, I begged her for this recipe.  They tasted just like what they served at Hillenbrand.

Now, I do change this up a bit.  First, I use the reduced fat cream soup (98% fat free).  I also used reduced fat shredded sharp cheddar cheese.  I do admit to using real butter, but I halve what she puts in it.  Yes, I want that rich taste, and it serves a crowd, but I thought it was still a bit of butter overkill.

So, if anyone knows Lisa these days, you’ll have to thank her for me.  We’ve lost touch since our Purdue days.  However, I sure am glad for meeting people along the way and finding such great recipes to remember them by!

Lisa’s Dorm Potatoes
serves: A LOT!

1/2 c butter (I used 1/4 c)
1 tsp salt
1 can cream of chicken soup (I used 98% fat free)
¼ tsp pepper
½ c onions, chopped fine
2 lbs frozen cubed potatos
18 oz sour cream (I used 16 oz, reduced fat sour cream)
2 c shredded cheddar cheese (I used reduced fat sharp cheddar)
Topping
1 c corn flake crumbs
1/4 c butter, melted (I used… yeah, the whole thing here! It makes the best topping!)

Mix all. Bake 1 hr. at 300 degrees.

Top with crumbs. Drizzle butter on top. Bake an addition 1/2 hr.

~M