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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A different take on the traditional au gratin potatoes. I keep these in my freezer all the time for when I dont have time for making the real deal. Ingredients:
8 large baking potatoes |
1/3 cup dried onion |
8 ounces cream cheese |
8 ounces sour cream |
2 tablespoons butter |
salt, to taste |
pepper, to taste |
parmesan cheese, for coating balls |
Directions:
1. Bake potatoes in either oven or microwave; cool, peel & shred.
2. In a large bowl combine onion, cream cheese, sour cream, butter, and seasonings.
3. Mix in shredded potatoes until well combined.
4. Take an ice cream scoop & dip out mixture & roll into balls.
5. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet.
6. Continue making balls until all mixture is gone.
7. Cover & Freeze.
8. Once frozen, they can be placed in freezer bags & kept frozen.
9. To cook, remove as many as you want and place on a cookie sheet.
10. Bake at 350 degrees for 10-12 minutes or until lightly browned.
11. Note: You could cook all at once and freeze the leftover portion for a later date and reheat in microwave.
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