Yield: 6 Servings
|½ cup||Sour cream|
|8 ounces||Sharp cheddar cheese (up to)|
|8||Green onions; sliced thinly|
|Salt & pepper to taste|
|2 tablespoons||Melted butter|
|1 pinch||Cayenne pepper|
Boil unpeeled potatoes until tender. (Do not overcook.) Drain & cool. Peel & shred on waxed paper. Combine sour cream, shredded cheese & onions. (Use green tops for color.) Blend flour & milk to a smooth paste. Mix into sour cream mixture thoroughly. Add potatoes. Toss lightly with salt & pepper.
Put into buttered 11-inch casserole. Sprinkle with buttered bread crumbs: Rub bread slices on coarse grater using crusts and all. Measure 1 cup of crumbs into thick skillet with 2 Tbs melted butter. Add cayenne & salt. Mix crumbs well. Place over low heat. Stir until tossed lightly. Put on top of potatoes. Bake at 350 until bubbly.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .