HARVEST POTATO CASSEROLE

8 lg potatoes
2 bay leaves
1/4 cup butter OR margarine, melted
1/2 tsp salt
1/4 tsp pepper
2 cups (16 oz) sour cream
1 can cream of chicken soup
2 cups (8 oz) shredded cheddar cheese, divided
1 (2 oz) jar diced pimientos , drained
4 green onions, chopped
1/2 cup crushed cornflakes

place potatoes & bay leaves in a dutch oven or lg kettle; cover with water. bring to a boil. reduce heat; cover & simmer for 25-30 minutes or until tender. remove from the heat; cool to room temperature. place in the freezer (still covered by the cooking water) for 1 hour.

drain potatoes; peel & grate. place in a greased 13″x9″x2″ baking dish. drizzle with butter. sprinkle with salt & pepper; toss to coat. combine the sour cream, soup, 1 cup cheese, pimientos & onions; spread over potatoes. sprinkle with the remaining cheese; top with cornflakes (dish will be full). bake, uncovered, at 350° for 45-50 minutes or until bubbly.

12-15 servings

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