Email to Cat      

Cheesy Baked Potato Casserole

Source of Recipe


I'm in the Mood for Food, by Jim Davis






List of Ingredients



• 6 medium potatoes, scrubbed
  
• Salt
  
• 1 pint (2 cups) sour cream
  
• 2 cups (8 ounces) shredded sharp Cheddar cheese
  
• 2/3 cup sliced scallions, including the tender green tops
  
• 1/2 cup (1 stick) butter, melted
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. Place the potatoes in a large saucepot. Add enough water to just cover the potatoes. Season the water with salt. Cover and cook over high heat until the water comes to a boil. Reduce the heat to medium and continue simmering for 20 to 30 minutes, or until the potatoes give slightly when pierced with the point of a sharp knife. Drain off the water, and cover and refrigerate the potatoes overnight.
   
   
2. The next day, preheat the oven to 350 degrees (F). Lightly butter a 3-quart baking dish.
   
   
3. Peel and coarsely grate the potatoes into a large bowl. Add the sour cream, cheese, scallions, butter, 1/2 teaspoon of salt, and the pepper. Spoon the mixture into the prepared baking dish and spread evenly. Bake for 50 to 60 minutes, or until lightly browned.
   
   Makes 6 servings.
   
   






Final Comments


This gooey casserole is recommended as an excellent choice to take to a potluck meal because you cook the potatoes the day before, then assemble and bake the casserole the next day.

Recipe courtesy of "I'm in the Mood for Food: In the Kitchen with Garfield." (2003) Garfield stars!