Potato Cheese Casserole - cooking recipe

Ingredients
    6 large red potatoes (about 2 1/2 lb.), peeled and cut into 3/4-inch cubes
    2 c. cubed Mozzarella cheese
    1 (15 oz.) carton Ricotta cheese
    1 c. grated Romano cheese
    1 c. (8 oz.) sour cream
    1/4 c. finely chopped green onions
    3 Tbsp. chopped fresh parsley
    1 tsp. dried basil
    1 garlic clove, minced
    1 tsp. salt
    1/4 tsp. pepper
    1 1/2 c. (6 oz.) shredded Swiss cheese, divided
    1/2 c. shredded Cheddar cheese
    1/4 tsp. paprika
Preparation
    Cook potatoes in boiling salted water 8 to 10 minutes or until tender. Drain and set aside. In a large bowl, combine next 10 ingredients and 1 cup of the Swiss cheese; mix well, then fold in potatoes. Put in a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350\u00b0 for 30 to 35 minutes or until bubbly and lightly brown. Top with Cheddar and remaining Swiss cheeses. Sprinkle with paprika. Let stand 5 minutes before serving.

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