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Venetian Potatoes

  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Venetian Potatoes

This recipe is very popular and a Skaar family tradition. This delicious, creamy potato dish will melt in your mouth. It goes great with any main dish. Enjoy!!

Ingredients

9 med. red potatoes
5 TBSP real butter
3 cups grated cheddar cheese
3 cups sour cream (I use lite)
½ cup chopped green onions
salt & pepper to taste

Directions

Boil unpeeled potatoes,until you can poke with a fork (about 1/4 of an inch). Don’t over cook. You want them to hold up to the shredder and not turn into mashed potatoes. chill, peel and grate into a large bowl. In med. sauce pan, over low heat, combine butter & cheese, stir until melted. Remove from heat & blend in sour cream, onions and salt and pepper. Pour over potatoes & mix well with spoon. Place mixture in a “Pam” sprayed 3-quart casserole oven-safe dish or pan. Bake 45 minutes at 350. Enjoy :-)

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