Another great make ahead recipe from my friend Irm. A delicious side dish perfect for a special occasion or family meal. This is my version of her recipe.
- 5 lbs of potatoes, Yukon gold is recommended but I used White potatoes
- salt and pepper
- 2 tablespoons butter
- 2 cups sour cream (may use low fat)
- a bit of milk to thin out if necessary
- 1-1/2 cup of grated aged cheddar, divided
- In a large pot add the peeled and cubed potatoes and cook in salted water until soft enough to mash.
- Add the butter and sour cream and a little milk to make your potatoes smooth and creamy as you mash them.
- Mix in 1 cup of grated cheese and black pepper.
- Transfer to a greased casserole dish large enough to hold the potatoes.
- Top with remaining cheese.
- Refrigerate overnight. Bake covered at 350 for 25 minutes.
- Uncover and cook another 15-20 minutes or until golden brown.
- May top with a sprinkling of paprika and bit of chopped green onion on top for serving.
I would add BACON ;o)
ReplyDeleteI just make these for supper tonight and let me tell you, they are sooooo good! I made them in the small foil pie plates as I live alone and I can just freeze them and take one out whenever. Thank you for the great recipe...it's a keeper! God bless!
ReplyDeleteIf you would cut the recipe in half, would you change the two cooking times?
ReplyDeleteCould you make these in a crock pot? If so, how would you adapt the recipe?
ReplyDeleteThanks!