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!!

Venetian Potatoes

Photo by AndreaSkaar

  • Prep Time


  • Total Time


  • Servings



  • 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


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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