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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 15 |
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When my husband was in charge of our large pioneer celebration a few years ago, he decided to multiply our family favorite for a crowd. The dish is easy to fix and has become a standby for the event. Here is the original recipe, cheesy and comforting. Ingredients:
4 pounds medium potatoes, peeled |
2-3/4 cups (11 ounces) shredded cheddar cheese |
1 cup (8 ounces) sour cream |
2/3 cup buttermilk |
2 tablespoons plus 1-1/2 teaspoons dried minced onion |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender. Drain; cool slightly. Grate potatoes.
2. In a large bowl, combine the remaining ingredients; add potatoes. Stir to combine. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Refrigerate leftovers. Yield: 15 servings.
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