Potatoes romanoff - main line classics

Yield: 8 Servings

Measure Ingredient
6 larges Potatoes; cooked, peeled and grated
1½ cup Shredded sharp cheese
1 pint Sour cream
1½ teaspoon Salt
¼ teaspoon Pepper
1 bunch Green onions; cut finely
\N \N Paprika; garnish

Boil potatoes in skins. Cool, peel and grate them. Mix all ingredients except ½ cup of cheese. Put in greased 2-quart casserole; sprinkle with reserved cheese and paprika. Refigerate 6 hours or overnight. Allow casserole to reach room temperature before baking (about 1 hour). Preheat oven to 350 degrees. Bake 30-45 minutes.

Yield: 8 servings

Taken from "Main Line Classics," edited by Gwen Fields Gilmore, published by Junior Saturday Club, c. 1982.

Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997

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