This potato recipe has been served with our Easter dinner since I married my hubby 31 years ago. His mom cut the recipe out of the paper .. and my oldest son became her biggest fan of the dish (everybody loves it). When he went off to the Army and missed 8 years worth of holidays, we started calling it 'Sean's Potatoes.' It's a bit decadent ... but here goes:
8-10 medium sized potatoes (russets or Yukon gold).
2 cups sour cream
3 cups grated sharp cheddar (reserve one cup)
1/4 cup butter
1/2 cup chopped green onions
salt and pepper
Boil potatoes with skins on until barely tender and chill in refrigerator. Peel and shred/grate on box grater using the large holes. You need about 8-10 cups; put into a large mixing bowl.
Melt butter and cheese; stir in sour cream. Add to potatoes with green onions. Salt and pepper to taste. Pour into a 9x13 baking pan. Top with reserved cheese. Cover with foil and bake 30 minutes @350F. Remove foil and bake additional 14-20 minutes until browned on top.
Subscribe to:
Post Comments (Atom)
5 comments:
This sounds GOOD! Thank you!
YUM! and those are gluten free!!!
oh my goodness, these look delicious! you
are going to make a cook out of me yet!
This is a holiday favorite around here too. If your in a hurry you can also use frozen hash browns...delicious!
Post a Comment