Treasured Potatoes with Whipping Cream
One taste of this easy, cheesy shredded potato side dish and it will become one of your treasured recipes, too!
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 ground black 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 in a preheated oven 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.