This is a cheesy-sour cream sauce and grated potato casserole.
- 5 large potatoes
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons minced onion
- 3/8 cup butter
- 1 (16 ounce) package sour cream
- 1 1/2 cups milk
- 1 cup shredded pasteurized processed cheese (e.g. Velvee
1 Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
4 Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
5 Bake the casserole for one hour.
Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Total Fat 29g