Cheese and Potato Casserole

Blueberry Carmel cake, Stuffing,Cauliflower Broccoli Casserole, 042When preparing a meal for company it is sometimes challenging to prepare something different and out of the ordinary.  I find this with veggies.  It seems that we fall into the habit of preparing the same old thing the same old way.  So I try to hunt down recipes that are a little different.  If they also can be prepared ahead of time that is a bonus.  This recipe I have had for years and I love it because of the flexibility of when I can make it.  If I prepare a large meal with loads of courses then this potato casserole is perfect because I make it 2-3 days ahead, put it in the fridge and bake it when I need it.  Served in the dish it is baked in, also is a time saver.  All of these things allow me to spend more time with my guests.

Greek Macaroni sa 015Into a large stockpot place 6-8 peeled and cubed potatoes, along with 1-2 teaspoons of salt.  Bring to a boil and simmer until the potatoes are tender when poked with a fork.

Blueberry Carmel cake, Stuffing,Cauliflower Broccoli Casserole, 028Drain the water and add 2 tablespoons of butter and mash.

Blueberry Carmel cake, Stuffing,Cauliflower Broccoli Casserole, 029Next add 1-1/2 cups of sour cream, 1-1/2 cups grated cheddar cheese, salt and pepper to taste.  Mix and mash well.

Blueberry Carmel cake, Stuffing,Cauliflower Broccoli Casserole, 030Place into a buttered casserole dish.  Sprinkle with paprika and a little more grated cheese if you like.  Cover with foil and at this point place into the fridge for at least 8 hours.  Then when ready to bake, uncover and bake at 350 degrees until the casserole is heated throughout.  Approximately 40-60 minutes.  To be certain, do a taste test.Blueberry Carmel cake, Stuffing,Cauliflower Broccoli Casserole, 042These potatoes are a lovely accompaniment to any meal.

ENJOY!

RECIPE

INGREDIENTS

6-8 Large Potatoes

1-1/2 Cups Sour Cream

1-1/2 Cups Grated Cheddar Cheese

1 Teaspoon Paprika

Salt And Pepper To Taste

PREPARATION

In a large stockpot add the potatoes and cover them with water adding a little salt.  Bring to a boil and reduce heat until potatoes are fork tender, drain and mash.

Add the butter, sour cream, grated cheddar and salt and pepper.  Mix until well combined, placing the potatoes into a buttered casserole dish.  Refrigerate covered for 8 hours.  Bake at 350 degrees for 40-60 minutes, doing a taste test to see if they are they are fully cooked.

ENJOY!

 

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