My sister shared this recipe with me. The combination of cheeses is wonderful. It's a side dish that will dress up any dinner and one of my favorites to serve to guests.
Potato Cheese Casserole
Potato Cheese Casserole
Prep Time
25 min
Cook Time
30 min
Yield
10-12 servings
Ingredients
- 6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes
- 2 cups cubed part-skim mozzarella cheese
- 1 carton (15 ounces) ricotta cheese
- 1 cup grated Romano cheese
- 1 cup (8 ounces) sour cream
- 1/4 cup finely chopped green onions
- 3 tablespoons chopped fresh parsley
- 1 teaspoon dried basil
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups shredded Swiss cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon paprika
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 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes.
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