When I asked Matt what Easter food tradition (besides the ham) he loved and would like me to make he said his Mom always made a potato casserole. Well, we ended up being asked over for Easter dinner, but I decided to make Easter dinner tonight for FHE. It was too late to skype his Mom for the recipe, so I came across this one on Allrecipes.com. I modified to fit our family size, but here is the original recipe.
I also didn't have green onions, so I added 1/2 tsp of onion powder. I didn't have any pimientos, but many people who commented didn't add them either. We'll see how it will taste and I'll add a picture after it is all done.
Ingredients:
8 large potatoes
2 bay leaves
1/4 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream 1 (10.75 ounce) can condensed cream of
chicken soup, undiluted
2 cups shredded Cheddar cheese, divided
1 (2 ounce) jar diced pimientos, drained
4 green onions, chopped
1/2 cup crushed cornflakes
Directions:
1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and 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.
2. Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly.
PS this was also delicious!!
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