Ingredients
- 3 pounds russet potatoes about 5 medium or 4 large, scrubbed
- 8 tablespoons butter one standard cube
- 6 green onions chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups sour cream
- 8 ounces cheddar cheese grated
Instructions
- If your potatoes are large, cut them in half crosswise. Place scrubbed potatoes in a large pot and add enough cold water to cover. Bring to boil over high heat. Reduce heat and keep at a low boil for 15 minutes. Drain and set aside until just cool enough to handle (easier to peel while still warm).
- Meanwhile, preheat oven to 350˚F. Butter a 13 x 9-inch baking dish.
- Peel partially boiled potatoes with the help of a paring knife, most of the peel should slide off easily. Shred potatoes by hand or with a food processor fitted with the shredding disc. If using a food processor, empty the bowl at least once as you go to prevent the potato peels from compressing together. Transfer to a large bowl.
- Melt butter in a small saucepan. Add green onions, salt and pepper; stir to combine. Remove from heat.
- In a medium bowl combine sour cream and butter mixture, stirring until smooth. Add cheese and stir to combine.
- Add cheese mixture to shredded potatoes. With a wooden spoon or rubber spatula, stir thoroughly until cheese mixture is evenly distributed, coating each potato shred. Transfer mixture to prepared baking dish, spreading with a spoon or spatula to an even layer.
- Bake 45-50 minutes until bubbly with lightly browned edges. Serve.
Recipes note
If you prefer firmer potato shreds, drop the par-boiling time to 12 minutes or even 10. Likewise, if you prefer a very tender potato, increase the par-boiling time to 18 to 20 minutes.
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