6 large Potatoes, cooked, peeled and grated
1 1/2 cup Shredded sharp cheese
1 pt Sour cream
1 1/2 tsp Salt
1/4 tsp Pepper
1 bunch Green onions, cut finely
Paprika, garnish
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Boil potatoes in skins. Cool, peel and grate them. Mix all ingredients except 1/2 cup of cheese. Put in greased 2-quart casserole; sprinkle with reserved cheese and paprika. Refigerate 6 hours or overnight. Allow casserole to reach room temperature before baking (about 1 hour). Preheat oven to 350 degrees. Bake 30-45 minutes.
Yield: 8 servings
Taken from "Main Line Classics," edited by Gwen Fields Gilmore, published by Junior Saturday Club, c. 1982. Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on Oct 18, 1997
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