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Walnut Creek Magazine

Recipes: How to Make Horn Barbecue Granny's Cheesy Potatoes + Banana Pudding

Featuring many of the restaurant’s secret recipes, and some from Chef Matt Horn’s own personal repertoire for ribs, links, and burnt ends, plus easy-to-make sides and crowd-pleasing desserts, here the 2022 James Beard Award nominee for Best Restaurant shares his cookbook recipes with Walnut Creek Magazine readers.

(Reprinted with permission from Quarto Publishing Group, USA (April, 2022)
By Chef Matt Horn, Photography by Andrew Thomas Lee

“You may have had a version of this over the years, it is a variation of a much-loved Campbell’s Soup Company cookbook recipe from the 1970s. We use real potatoes instead of frozen hash browns, but make sure you blanch the potato chunks for about 5 minutes and drain them before finishing them perfectly in the casserole.” Chef Matt Horn

Serves 8
Prep Time: 10 Minutes
Cook Time: 1 hour 5 minutes

1 (10½-ounce) can cream of chicken soup
½ cup (1 stick) butter
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 to 1½ teaspoons salt
3 cups shredded cheddar cheese, divided
1 cup chopped scallion, green parts only (from 2 or 3 bunches)
2 pounds russet potatoes, cut into ½-inch chunks, blanched

DIRECTIONS: Preheat oven to 325°F. In a large saucepan over medium heat, combine chicken soup and butter. Cook for about 3 minutes until the butter melts. Transfer the soup mixture to a 9 × 13-inch casserole dish and stir in the sour cream, garlic powder, onion powder, salt, 1½ cups of cheddar, and scallion until well combined. Add potatoes and stir to coat. Sprinkle remaining 1½ cups of cheddar evenly over the top. Bake, uncovered, for 1 hour until brown around the edges and the cheese is bubbly. Serve.



“This classic dessert has been called no-bake Southern trifle. Don’t be fooled by the simple ingredients and quick preparation: the layers of fruit, cream, cheese–spiked pudding, and fluffed whipped cream are complex. You can also arrange the pudding in a baking dish, top it with meringue, and bake at 375°F for about 3 minutes until the meringue browns." Chef Matt Horn

Serves 4 to 6 Prep Time: 30 minutes, plus 30 minutes to set


1 (3-ounce) package instant vanilla pudding mix
2 cups cold whole milk
1 (7-ounce) can sweetened condensed milk
½ cup cream cheese, at room temperature
1 cup heavy cream
25 vanilla wafer cookies
2 bananas, sliced
DIRECTIONS: In a large bowl, whisk the pudding and milk until blended. Refrigerate for about 30 minutes until set.  In a medium bowl, whisk the condensed milk and cream cheese until blended. Fold the cream cheese mixture into the pudding. In another medium bowl, using a whisk or an electric mixer, whip heavy cream for about 4 minutes until soft peaks form. Fold: whipped cream into pudding mixture and refrigerate.

Crush 5 vanilla wafers for topping and set aside. Arrange 10 wafers in the bottom of a 2-quart serving bowl. Layer half the pudding and bananas on top of the wafers. Repeat layers with remaining ingredients and top with crushed wafers. Refrigerate until you are ready to serve.
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