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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: MARBALET
Servings: 7
This is a cheesy-sour cream sauce and grated potato casserole.
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons minced onion
⅜ cup butter
1 (16 ounce) container sour cream
1 ½ cups milk
1 cup shredded processed cheese
Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
Preheat oven to 350°F.
Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, ¼ teaspoon pepper, 1 tablespoon minced onion, and ½ of the butter or margarine. In a separate small bowl, combine sour cream and milk. Layer ½ of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour ½ of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with ½ cup of processed cheese spread. Repeat the layering process one more time. Bake the casserole for one hour.