| 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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