From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater. Melt margarine in double boiler; add cheese, a small amount at a time. Mix together the sour cream and milk; add to cheese mixture. Add onions and stir; add salt and pepper to taste. Add the shredded potatoes. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.
SERVES: 6
- 3 large potatoes
- 1/4 cup margarine
- 1 cup grated sharp cheese
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup green onion and tops
- Salt and white pepper to taste
- 1/4 cup chopped pimiento (optional)
TO PREPARE:
Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater. Melt margarine in double boiler; add cheese, a small amount at a time. Mix together the sour cream and milk; add to cheese mixture. Add onions and stir; add salt and pepper to taste. Add the shredded potatoes. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.
SERVES: 6
