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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

POTATO ~ CHEESY POTATO CASSEROLE Recipe

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This recipe for POTATO ~ CHEESY POTATO CASSEROLE is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 5 lb. russet potatoes
1 large onion
1 stick butter
1 lg. sour cream
2 cans cream of chicken soup
4 - 5 c. cheddar cheese, grated
Directions:
Directions:
Wash and quarter potatoes. Cook in large pot of boiling salted water until fork tender (check at 10 minutes). Do not over cook, or potatoes will be too mushy to grate. Drain potatoes, and set aside to cool.

In the meantime, melt butter in same pot used to boil potatoes. Add chopped onion and cook until soft and translucent. Stir in soup and sour cream, then set aside.

Peel potatoes once they have cooled. Grate half of the potatoes directly into two large greased casserole dishes or one deep foil pan. Stopping half way through, sprinkle with salt and pepper, then pour half the soup mixture across the top of the potatoes and half the cheddar cheese. Continue to grate the remaining potatoes, adding to the pan. Sprinkle with salt and pepper, then top with remaining soup mixture and grated cheese.

Lightly mix from the bottom to top of pan, trying not to break down the potatoes, but distributing the cheese and soup evenly through all. If the mixture appears too dry, add additional soup, sour cream or butter.

Wrap pan in foil and refrigerate or freeze until needed. Bring casserole to room temperature before baking. Bake at 350º for 50 - 60 minutes or until heated through, depending on the thickness of pan used. Substitute cream of potato soup for vegetarian version.

 

 

 

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