How have I managed to largely ignore potatoes on the blog? We love them, they are a staple in a thousand ways, and are probably the most ubiquitous comfort food item of all. Here is a yummy (and festive) make-ahead potato casserole that is delicious with pork or ham, and is a welcome dish at potlucks, and feeds a crowd.
Cheesy Potato Casserole
this recipe requires a bit of lead time, as the potatoes must be cooked then chilled. You can cook the potatoes a day ahead, then proceed the next day with the recipe.
3/4 cup milk
2-3 tablespoons butter - more for buttering the dish, too
1 cup (8 ounces) sour cream
1 very small onion, grated
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon sweet paprika (not the smoked kind)
pepper to taste
Cook the whole peeled potatoes in boiling salted water about 25 minutes or until just done enough to pierce with a knife. Don't overcook. Drain, then refrigerate until chilled well; can be done a day ahead if you like, or very early on the day you make the casserole.
Grate the potatoes and set aside.
In a large saucepan or small dutch oven, combine cheese, milk, 2 tablespoons of butter, and cook over low heat until cheese melts, stirring often. Remove from heat, stir in sour cream, onions, salt, pepper and paprika. Fold potatoes into cheese mixture, and pour into a heavily buttered 2 quart casserole dish. Dot with additional butter, and sprinkle with paprika. Bake in a preheated 350 degree Farenheit oven, for 45 minutes or so. Serves 6.
Cheesy Potato Casserole
this recipe requires a bit of lead time, as the potatoes must be cooked then chilled. You can cook the potatoes a day ahead, then proceed the next day with the recipe.
6 medium to large potatoes, peeled
4 ounces (or more!) extra sharp cheddar cheese, shredded3/4 cup milk
2-3 tablespoons butter - more for buttering the dish, too
1 cup (8 ounces) sour cream
1 very small onion, grated
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon sweet paprika (not the smoked kind)
pepper to taste
Cook the whole peeled potatoes in boiling salted water about 25 minutes or until just done enough to pierce with a knife. Don't overcook. Drain, then refrigerate until chilled well; can be done a day ahead if you like, or very early on the day you make the casserole.
Grate the potatoes and set aside.
In a large saucepan or small dutch oven, combine cheese, milk, 2 tablespoons of butter, and cook over low heat until cheese melts, stirring often. Remove from heat, stir in sour cream, onions, salt, pepper and paprika. Fold potatoes into cheese mixture, and pour into a heavily buttered 2 quart casserole dish. Dot with additional butter, and sprinkle with paprika. Bake in a preheated 350 degree Farenheit oven, for 45 minutes or so. Serves 6.
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