Overnight potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Potatoes peeled and cubed |
| 8 | ounces | Cream cheese cubed |
| 1 | cup | Milk |
| 8 | Shakes tabasco sauce; (up to 10) | |
| 1 | teaspoon | Minced onion |
| ½ | teaspoon | Chicken bouillon granules |
| ½ | teaspoon | Italian seasoning |
| Salt and pepper to taste | ||
| Parsley | ||
| Pimento | ||
| Grated Cheese | ||
Directions
ONE OF THE FOLLOWING
TOPPING
I found this recipe on the Parents Place Website Cook potatoes in salted boiling water until just done. don't allow to become mushy. Combine milk and cream cheese in saucepan and heat til combined, whisking to make smooth. Add remaining ingredients except grated cheese and combine well. Place potatoes in 9 by 13 greased pan. Pour sauce mixture over potatoes. Cover with foil and refrigerate. One hour before serving, add grated cheese topping and bake at 375 for 45 to 60 minutes covered. Uncover for last few minutes. Serves 4.
Note: Frozen cube type potatoes can be used in place of real potatoes except that you really do have to put these in the fridge overnight. Use 1 pound bag. If using those, defrost slightly before placing in pan and omit about 1 tbsp milk.
Posted to recipelu-digest Volume 01 Number 520 by "rudolph" <rudolph@...> on Jan 14, 1998