Cheddar cheese potatoes

Yield: 6 Servings

Measure Ingredient
6 mediums Baking potatoes
2½ cup Grated sharp Cheddar cheese
4 tablespoons Butter
1 cup Sour cream; at room temperature
⅓ cup Minced onion
Salt and pepper to taste

In this posting you'll find three recipes that have been tried and tested by myself from time to time. I found all of these from a website called the Mining Company, great place for many recipes in every category. The best thing I enjoy about these three potato recipes are they are fast and easy to not hot slaving over the stove!! A rich, delicious side dish, good enough for company. This recipe is from a ten year old issue of Bon Appetit, and I still make it regularly.

Boil potatoes until tender. Drain, cool slightly and peel. Shred into a bowl. Preheat oven to 350 degrees. Butter an 8 inch square baking dish.

Cook 2 cups cheese and butter in heavy small saucepan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes.

Pour into prepared dish. Top with remaining cheese, sprinkle with paprika.

Bake until bubbly, about 30 minutes.

Yield: 6 servings

Posted to TNT Recipes Digest by "Cynthia" <babycakes@...> on May 8, 1998

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