Mama Mangia
Super Moderator
4 large russet potatoes
2 cups shredded extra sharp Cheddar cheese
1 cup sour cream
2 T. butter
salt & lots of pepper (white and black), to taste
optional additions:
1/4 cup minced onion
1 T. minced garlic
1/4 cup chopped parsley
paprika, dill, thyme, whatever you like
Boil potatoes, drain and cool. Peel and shred with large holes on side of
shredder.
Preheat oven to 350°
In large bowl, combine all the ingredients and pour into buttered casserole
dish.
Bake, covered, for 30 minutes.
Remove lid and sprinkle the top with herbs and seasonings to give the dish
some color.
Bake uncovered now for 15 minutes.
Remove from oven.
2 cups shredded extra sharp Cheddar cheese
1 cup sour cream
2 T. butter
salt & lots of pepper (white and black), to taste
optional additions:
1/4 cup minced onion
1 T. minced garlic
1/4 cup chopped parsley
paprika, dill, thyme, whatever you like
Boil potatoes, drain and cool. Peel and shred with large holes on side of
shredder.
Preheat oven to 350°
In large bowl, combine all the ingredients and pour into buttered casserole
dish.
Bake, covered, for 30 minutes.
Remove lid and sprinkle the top with herbs and seasonings to give the dish
some color.
Bake uncovered now for 15 minutes.
Remove from oven.
