|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
6 medium russet potatoes 1 cup shredded Cheddar cheese 1/2 cup milk 3 tbsp. butter, divided 8 ounce container sour cream 1/4 cup peeled, chopped onion 1 tsp. salt 1/4 tsp. pepper paprika
Directions
Place potatoes in a large pot of lightly salted water and heat to a boil. Boil potatoes about 30 minutes until tender. Drain potatoes and refrigerate until cooled. Peel potatoes and grate into a large bowl. Preheat oven to 350 degrees. Grease the inside of a 2 quart casserole dish. Combine Cheddar, milk and 2 tbsp. butter in a small saucepan. Cook over low heat until cheese is melted, stirring occasionally. Remove the pan from the heat and stir in sour cream, onion, salt and pepper. Fold the mixture into the grated potatoes. Pour the potato mixture into the prepared dish. Dice the remaining 1 tbsp. butter and dot over the top of the casserole. Sprinkle with paprika. Bake casserole 45 minutes until hot and bubbly. Serve immediately.
Serves 6.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|