| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Side dish, Potato | 8 | Servings | |
INGREDIENTS
| 6 | lg | Potatoes; cooked, peeled and grated |
| 1 1/2 | c | Shredded sharp cheese |
| 1 | pt | Sour cream |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | bn | Green onions; cut finely |
| Paprika; garnish |
INSTRUCTIONS
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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