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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My family loves this tater casserole! I do not recommend using any fat-free sour cream for this Ingredients:
6 large red potatoes, peeled and cut into 3/4 inch cubes |
2 cups cubed mozzarella cheese |
1 (15 ounce) carton ricotta cheese |
1 cup grated romano cheese or 1 cup parmesan cheese |
1 cup sour cream |
2 green onions, finely chopped (can use more) |
3 tablespoons chopped fresh parsley |
1 teaspoon dried basil |
1 tablespoon minced fresh garlic (or to taste) |
salt and pepper (i use seasoned salt for this) |
1 1/2 cups swiss cheese, shredded and divided |
1 cup shredded cheddar cheese (or to taste) |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter a 13 x 9-inch casserole dish.
3. Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
4. In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
5. Fold in the potatoes.
6. Spoon into greased baking dish.
7. Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
8. Top with cheddar and remaining Swiss; sprinkle with paprika.
9. Let stand 5 minutes before serving.
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