Cheesy Potatoes

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

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)

Wskazówki

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 sauce pan. 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.

Wartości Odżywcze

• Kalorie: 308 kcal
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 13 g
• Cholesterol: 59 mg
• Sód: 415 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 8 g