The Seasoned MomEasy Potato Casserole
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Ingredients
Serves 8- 6 large red potatoes ((about 2 - 2 ½ lbs. of raw potatoes, or about 7 cups of loosely packed cooked and shredded potatoes))
- Optional garnish: chopped fresh parsley; chives; dash of paprika
- 16 ounces sour cream ((about 2 cups total))
- 3 cups grated sharp cheddar cheese, (divided)
- Kosher salt and ground black pepper, (to taste)
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Steps
- Step 1
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool until easy to handle.
- Step 2
Peel the potatoes and coarsely shred on the large holes of a box grater.
- Step 3
In a large bowl, stir together the shredded potatoes, 2 ½ cups of cheese, and all of the sour cream. Season with salt and pepper to taste.
- Step 4
Transfer the mixture to a greased 1 ½ - 2-quart baking dish and sprinkle the remaining ½ cup of cheese on top.
- Step 5
Bake, uncovered, at 350°F for about 25 minutes, or until heated through and the cheese is melted and lightly golden.
- Step 6
Let rest for 5-10 minutes before serving. Garnish with parsley, chives, or paprika, if desired.
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Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool until easy to handle.
Source: The Seasoned Mom
