Cooking in the real world. All things in moderation, including moderation. Recipes using readily available natural and seasonal foods with minimal processing. Easy, efficient, low cost, energy saving, water saving, low fat and low salt techniques.
Thursday, March 17, 2011
This makes an elegant but simple casserole for a special brunch. I first made it a couple of years ago, when we had a family Christmas brunch instead of dinner. It was a hit and has become a family favorite for dinners and pot-lucks, too! My daughter calls it Cheesy Potatoes.
Serves 8 - 10
6 large potatoes 2 cups (16 oz.) non-fat sour cream ½ cup finely diced onions 1 cup shredded extra-sharp white cheddar cheese 1/4 tsp. ground white pepper 1 Tbsp. butter 1 cup Panko bread crumbs 1/8 tsp. ground sweet paprika
1.Preheat oven to 350°F.
2.Coat a 2 quart glass baking dish lightly with canola oil spray.
3.Scrub potatoes well and boil whole until just fork tender.
4.Drain and cool potatoes very well or they will not shred!
5.Peel potatoes and shred into a large bowl.
6.Gently fold in sour cream, onion, cheese, and pepper.
7.Turn into prepared baking dish.
8.Put butter in 1 quart mixing bowl and cover with wax paper to prevent spatters. Melt on low in microwave, about 30 seconds.
9.Stir in bread crumbs and sprinkle over potatoes. Sprinkle paprika over bread crumbs.
10.Bake uncovered for 30 to 40 minutes until bubbly and lightly browned.