Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Potatoes |
| ½ cup | Sour cream |
| 8 ounces | Sharp cheddar cheese (up to) |
| 8 \N | Green onions; sliced thinly |
| ¼ cup | Milk |
| 1 tablespoon | Flour |
| \N \N | Salt & pepper to taste |
| \N slice | Bread |
| 2 tablespoons | Melted butter |
| 1 pinch | Cayenne pepper |
| 1 dash | Salt |
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.
SHIRLEY STOREY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .