One taste of this deliciously
easy, cheesy and creamy shredded potato side dish and it will
become one of your treasured recipes.
Treasured
Potatoes with Whipping Cream
- 8 to 10 medium potatoes,
shredded (6 cups)
1 cup (4 ounces) shredded Wisconsin Provolone cheese
1 tablespoon grated onion
1 1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 cup butter
1 cup whipping cream
- Cook potatoes in boiling water 10 to 15
minutes or until fork tender (1/2 inch deep). Cool slightly.
Peel and shred potatoes.
- Place combined potatoes, cheese and onion
in buttered, shallow 2 quart casserole or 8 inch square baking
dish. Sprinkle with seasonings.
- Cut butter into thin pats; place on potatoes.
Pour cream over entire surface.
- Bake at 400°F (205°C) for 45 minutes
or until potatoes are tender and top is golden brown.
Makes 8 to 10 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
