Potatoes romanoff - main line classics
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Potatoes; cooked, peeled and grated |
| 1½ | cup | Shredded sharp cheese |
| 1 | pint | Sour cream |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | bunch | Green onions; cut finely |
| Paprika; garnish | ||
Directions
Boil potatoes in skins. Cool, peel and grate them. Mix all ingredients except ½ cup of cheese. Put in greased 2-quart casserole; sprinkle with reserved cheese and paprika. Refigerate 6 hours or overnight. Allow casserole to reach room temperature before baking (about 1 hour). Preheat oven to 350 degrees. Bake 30-45 minutes.
Yield: 8 servings
Taken from "Main Line Classics," edited by Gwen Fields Gilmore, published by Junior Saturday Club, c. 1982.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997
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