Sour Cream Potatoes Casserole |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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My grandmother has made this every holiday since I was 10 or so - it is my very favorite holiday dish, and I now make it to take to my DH's family events! It's best if you refrigerated it OVERNIGHT before baking; the most time-consuming active part is the actual grating of the potatoes - I use a large-hole grater. Ingredients:
6 -7 medium potatoes |
1/2 cup margarine or 1/2 cup butter, melted |
1 1/2 cups cheddar cheese, grated |
1/2 cup white onion, grated |
1 cup sour cream |
1 (10 3/4 ounce) can cream of chicken soup (i use low-sodium) |
salt and pepper, to taste |
Directions:
1. Boil whole potatoes for 15 minutes.
2. Cool; peel and grate into large bowl.
3. (I grate the onion while the potatoes boil).
4. Add remaining ingredients to potato/onion mixture; mix well.
5. Place in greased 9x13 baking dish, or equivalent, and cover.
6. Refrigerate overnight.
7. Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
8. (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).
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