Steddin Family Recipe
|
6-8 |
baking potatoes (Russet) |
|
5 T |
butter |
|
2 1/2 to 3 C |
grated cheddar cheese (1 Ð 10 oz block of cheddar) |
|
2 C |
sour cream |
|
4 |
green onions, minced |
Buttered casserole or soufflŽ dish
1. Boil or steam potatoes in skins until cooked but still firm. Chill well. Peel and grate, using the large side of grater, into a large bowl.
2. In a saucepan, combine 2T butter with 2 cups grated cheese and heat until just melted. Remove from heat and add sour cream, green onions and salt & pepper to taste.
3. Pour sauce over potatoes, mix well and transfer to buttered dish. Dot top with 3T butter and remaining cheddar cheese, and cover with foil. Bake at 350û for 30-45 minutes, removing the foil for the last ten minutes to brown the cheese.
Notes:
á This dish can be prepared a day or two in advance and refrigerated until baking time. If prepared and refrigerated the baking time may need to be increased.
á The potatoes can be cooked the day before assembling the dish and chilled overnight. This should result in firmer potatoes that will not fall apart or get mushy when grated.
á The potatoes and chese can be grated in a food processor.