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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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My sister shared this recipe with me. The combination of cheeses is wonderful. It's a side dish that will dress up any dinner and one of my favorites to serve to guests. Ingredients:
6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes |
2 cups cubed part-skim mozzarella cheese |
1 carton (15 ounces) ricotta cheese |
1 cup grated romano cheese |
1 cup (8 ounces) sour cream |
1/4 cup finely chopped green onions |
3 tablespoons chopped fresh parsley |
1 teaspoon dried basil |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups (6 ounces) shredded swiss cheese, divided |
1/2 cup shredded cheddar cheese |
1/4 teaspoon paprika |
Directions:
1. Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside. In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well. Fold in the potatoes. Spoon into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes. Yield: 10-12 servings.
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