Venetian Potatoes

By cuznvin

Ingredients

• Yield: 6-8 servings
• 9 med. red potatoes
• 5 TBSP real butter
• 3 cups grated cheddar cheese
• 3 cups sour cream (I use lite)
• 1/2 cup chopped green onions
• salt & pepper to taste

Preparation

Step 1

Boil unpeeled potatoes,until you can poke with a fork (about ¼ 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 :-)


AndreaSkaar

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