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POTATO CASSEROLE Recipe

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This recipe for POTATO CASSEROLE is from Grandma's Recipes and Hints, 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:  
Butter for greasing the pan
6 6-8 oz. russet potatoes, quartered, skins left on
2 cups shredded white cheddar cheese
1/2 tbsp. table salt
Freshly ground pepper to taste
1/4 cup finely chopped green onions
1 1/2 cups sour cream at room temperature
Paprika for sprinkling
Directions:
Directions:
Lightly coat a 2-qt. baking dish or dutch oven with butter. Preheat oven to 350°.'
In a 3-qt. saucepan, gently boil or steam the potatoes, with the skins on until partially done (about 15 minutes, you will feel some resistance to a fork or knife). Remove the potatoes from the pan, drain and cool 5-10 minutes. Remove only the skin that slides off easily, and then shred the potatoes coarsely in food processor or with a grater.
In a large bowl, toss the shredded potatoes with the shredded cheese. Season with salt and pepper, add the green onions and fold in the sour cream.
Spoon everything into the baking dish and sprinkle with paprika. Bake, covered until heated through and bubbling around the edges, about 40 minutes. Serve warm or hot/
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great potato dish for a brunch.

 

 

 

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