CHEESE SPUDS

Debbie Dobyns

6 to 8 potatoes, diced

2 cups grated, sharp cheddar cheese

1 cup sour cream

1/2 cup melted butter

1/4 cup chopped onion

salt, pepper, and paprika

     Boil potatoes, drain, and cool.  Add the rest of  the ingredients and  mix well.  Place in buttered casserole and cover with foil.  Bake 35 mins. at 350 degrees.  Remove foil the last 5 mins. to brown.  Makes 6 servings.

 

POTATOES AU GRAUTIN

Mary Jo White

3 Tbsp. butter of margarine

5 or 6 medium potatoes, peeled and thinly sliced (6 cups)

1 1/2 tsp. salt

1 cup shredded cheddar cheese

1/2 cup fresh bread crumbs

Preheat oven to 425 degrees. Put baking pan in oven and melt butter. Remove. Add potatoes and salt. Toss. Arrange in even layer in pan. Sprinkle with cheese and bread crumbs.  Cover with foil. Bake 20 mins., uncover and  bake 15 mins. more or until tender.  Serves 6.

 

TEXAS POTATOES

Liz Briggs

2 lb. bag hash browns

1 large onion, chopped

2 cans cream of chicken soup

1 pint sour cream

1 (8 oz.") pkg. cream cheese

4 oz. grated cheese

 

Mix potatoes and onions; mix remaining ingredients and pour over potatoes; bake 1 hour in a 350 degree oven. Makes a large casserole (9 x 13 inch).

 

 

 

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