Yield: 6 servings
|3 cups||Hot cooked riced potatoes|
|⅛ teaspoon||Freshly ground black pepper|
|½ cup||Heavy cream; whipped|
|⅓ cup||Sharp cheddar cheese; grated|
1. Preheat oven to 350 degrees. 2. Beat the potatoes with the butter, salt and pepper. Three-quarter fill greased custard cups with the potatoes.
3. Combine the cream and cheese and spread over tops of potatoes. Bake until brown, about 15 minutes.
From the New York Times Heritage Cookbook. Christie Aspegren, September 93 Round Robin.