Potato Cheese Casserole Recipe
Ingredients
| 6 large red potatoes peeled and cut into 3/4-inch cubes | ||
| Mozzarella cheese | 2 Cup (16 tbs), cubed | |
| Ricotta cheese | 1 Carton (1l) | |
| Romano cheese | 1 Cup (16 tbs), grated | |
| Sour cream | 1 Cup (16 tbs) | |
| 1/4 cup finely chopped green onions | ||
| Parsley | 3 Tablespoon, chopped | |
| Dried basil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs), divided | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Paprika | 1/4 Teaspoon | |
Directions
Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside.
In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well.
Fold in the potatoes.
Spoon into a greased 13-in.x 9-in.x 2-in.baking dish.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes.
In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well.
Fold in the potatoes.
Spoon into a greased 13-in.x 9-in.x 2-in.baking dish.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes.
Chef
