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POPPYSEED POTATOES Recipe

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This recipe for POPPYSEED POTATOES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Boettcher
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 large potatoes (cooked and grated using the large side of the grater)
1 c. sour cream
4 green onions (chopped)
1 1/2 c. sharp cheddar cheese (grated)
1/4 c. half and half
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. poppyseeds

Directions:
Directions:
Boil potatoes and then peel and grate. You can use frozen potatoes (I have used Simply Potatoes©). In a large bowl, mix sour cream, green onions, cheddar cheese, half and half, salt and pepper and poppy seeds together. Gently blend the potatoes into the bowl. Put into a 9x13 baking dish (spray bottom with Pam©). Top with cheese. Bake at 350º for 20 minutes covered, then uncover and bake for 20 additional minutes. You may need to cover if top starts to brown too much.

Personal Notes:
Personal Notes:
I got this recipe from a friend many years ago and after each ingredient (except the potatoes) it said, "I use more" so it obviously can be adapted to your own taste.

 

 

 

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