Monday, May 3, 2010

Potato Casserole with Sour Cream


My friend Bridgette brought this casserole to a bbq, too many years ago to count. It was so simple, yet, it was packed with flavor. Almost like a fully loaded baked potato without the bacon. I made it as a side dish to go along with BBQ CHICKEN.

2 pounds red skin potatoes
1 cup sour cream
1 ¼ cup sharp cheddar cheese, grated
½ cup green onions, chopped small
½ tsp. black pepper
Boil potatoes in salted water for 15 minutes (they won’t be fully cooked). Drain and peel if desired when cool enough to handle.
Mix sour cream, 1 cup sharp cheddar cheese (reserving ¼ cup for the topping), green onions and pepper into a large bowl.
Grate potatoes into the bowl and mix to blend with the sour cream.
Place in a lightly buttered 8 X 8 baking dish. Sprinkle reserved cheese over the top and bake in a 400 degree oven for 25 minutes.

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