Post by Loupy on Mar 23, 2014 20:39:17 GMT -7
Old Fashion Cheesy Potato Casserole
From: Dr. Dan @ www.101cookingfortwo.com/
Super delicious cheese potato casserole. This is the recipe everyone must have. It is that good. Ultra tasty. Everyday simple but company good. A great side dish for BBQ, ham or almost anything else.
This has been a standard on our holiday table for 35 plus years. It is oh so simple and it gets lots of everyday use also. Just boil some potatoes. Shred. Mix with sour cream, cheddar cheese, chopped green onion, salt and pepper. Bake. Sometimes the simple ones are the best.
Prep Time: 3 hours (includes cooling time for potatoes)
Cook Time: 40 minutes
Total Time: 3 hours, 40 minutes
Yield: 8 serving
Ingredients:
6 Medium potatoes
2 cups sour cream
6 green onions
2 cups sharp cheddar cheese
1 t salt
1/2 t pepper
Instructions:
In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
Scrub 6 medium potatoes.
I always use Russet but others should do.
Poke each potato a few times with a fork.
This will help them not “explode” in the pot.
They may still split some but not as bad.
Add potatoes to the boiling water.
Turn the heat down to low medium so you don’t boil all the water off and cover.
Cook until fork tender.
That is when you can stick them with a large fork and it will go all the way through.
About 40 minutes.
Time may vary some due to the potatoes.
Remove from the water and place in refrigerator to cool for a couple of hours.
Peal the potatoes.
After they have cooled, the skin comes off easily with scrapping.
Shred the potatoes. You can hand shred but a food processor would be fine.
Clean and slice 6 green onions.
To the potatoes add 2 cups sour cream, 2 cup sharp cheddar cheese shredded, 1 t salt, 1/2 t pepper and the green onions.
Mix well.
Spray a larger baking pan with PAM and add the mixture.
Smooth top.
At this point you can cook or cover and refrigerate for a day before cooking.
Preheat oven to 350 convection (375 conventional).
Bake until golden brown. 35-40 minutes.
A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.
Copyright © 2014 All Rights Reserved.
From: Dr. Dan @ www.101cookingfortwo.com/
Super delicious cheese potato casserole. This is the recipe everyone must have. It is that good. Ultra tasty. Everyday simple but company good. A great side dish for BBQ, ham or almost anything else.
This has been a standard on our holiday table for 35 plus years. It is oh so simple and it gets lots of everyday use also. Just boil some potatoes. Shred. Mix with sour cream, cheddar cheese, chopped green onion, salt and pepper. Bake. Sometimes the simple ones are the best.
Prep Time: 3 hours (includes cooling time for potatoes)
Cook Time: 40 minutes
Total Time: 3 hours, 40 minutes
Yield: 8 serving
Ingredients:
6 Medium potatoes
2 cups sour cream
6 green onions
2 cups sharp cheddar cheese
1 t salt
1/2 t pepper
Instructions:
In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
Scrub 6 medium potatoes.
I always use Russet but others should do.
Poke each potato a few times with a fork.
This will help them not “explode” in the pot.
They may still split some but not as bad.
Add potatoes to the boiling water.
Turn the heat down to low medium so you don’t boil all the water off and cover.
Cook until fork tender.
That is when you can stick them with a large fork and it will go all the way through.
About 40 minutes.
Time may vary some due to the potatoes.
Remove from the water and place in refrigerator to cool for a couple of hours.
Peal the potatoes.
After they have cooled, the skin comes off easily with scrapping.
Shred the potatoes. You can hand shred but a food processor would be fine.
Clean and slice 6 green onions.
To the potatoes add 2 cups sour cream, 2 cup sharp cheddar cheese shredded, 1 t salt, 1/2 t pepper and the green onions.
Mix well.
Spray a larger baking pan with PAM and add the mixture.
Smooth top.
At this point you can cook or cover and refrigerate for a day before cooking.
Preheat oven to 350 convection (375 conventional).
Bake until golden brown. 35-40 minutes.
A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.
Copyright © 2014 All Rights Reserved.
