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Cheddar Cheese Potatoes with Sour Cream
6 medium baking potatoes, washed, unpeeled, and whole, NOT cut in chunks
2 1/2 cup grated sharp cheddar cheese (I use white for appearance)
1/4 cup (1/2 stick) butter
1 cup sour cream, room temperature
1/3 cup minced onion
Salt and freshly ground pepper to taste
Paprika
(Cherrington's in Cincinnati)
6 servings
Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl. Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 cup. cheese and butter in heavy sauce pan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes. Pour into prepared dish. Top with remaining 1/2 cup cheese; sprinkle with paprika. Bake until bubbly, about 30 minutes.
Can be prepared ahead; increase baking time to about 45 minutes.
NOTE:
Do not peel potatoes before cooking. This indeed does make a difference. I speak from experience.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
