Fall Harvest Potato Casserole |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 15 |
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This is a wonderful comfort dish that is perfect when the first nip in the air makes its presence. Time does not include freezing. Ingredients:
8 large potatoes |
3 bay leaves |
1/4 cup butter, melted |
1/2 teaspoon salt |
1/2 teaspoon pepper |
16 ounces sour cream |
1 (10 3/4 ounce) cream of chicken soup |
2 cups cheddar cheese, shredded & divided |
5 green onions, chopped |
1/2 cup corn flakes, crushed |
Directions:
1. Place potatoes and bay leaves in a large kettle; cover with water.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 25-30 minutes or until tender.
4. Remove from heat; cool to room temperature.
5. Place potatoes in the freezer for 1 hour and do not drain cooking water.
6. Drain potatoes; peel and grate.
7. Place in a greased 9x13 baking dish.
8. Drizzle with butter, sprinkle with salt and pepper; toss to coat.
9. Combine the sour cream, soup, 1 cup cheese, and onions; spread over potatoes.
10. Sprinkle with remaining cheese; top with cornflakes.
11. Bake uncovered at 350 degrees for 45-50 minutes until bubbly.
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