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Shredded Potato Casserole

From Diane Watt of Pocatello, Idaho, comes a recipe for a shredded potato casserole, tangy with cheese and onions. She recommends not adding the half-and-half until the potatoes are ready to go into the oven.

  • 8 medium (6 to 8 ounces each) potatoes, washed
  • 2 cups shredded Cheddar cheese

  • 1/2 cup minced onion
  • Salt and pepper to taste
  • Cooking spray
  • 1 1/2 to 2 cups half-and-half

Place potatoes, with skins on, in a large stockpot; fill pot with water to cover potatoes. Bring to boiling, reduce heat to medium and cook about 15 minutes, or until potatoes are just barely tender (not soft). Drain and let potatoes sit with the cover on the pot while mixing the other ingredients.

Preheat oven to 350 degrees.

In a large mixing bowl, combine cheese, onion, salt and pepper. Shred potatoes into bowl and stir gently to combine.

Spray a large casserole dish with cooking spray; transfer potato mixture to dish. Pour half-and-half over mixture to cover, but do not saturate potatoes with cream; bake for 30 to 45 minutes, or until golden-brown and gently crisp on top. Makes 10 servings.

Nutrition information per serving: 295 calories; 13 grams fat; 41 mg cholesterol; 273 mg sodium; 10 grams protein; 35 grams carbohydrates.

Idaho Potato Commission

Monday, November 25, 2002

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