As I begin to plan our Thanksgiving dinner, it’s always fun to think back on new recipes tried over the years and old favorites that have stood the test of time. I can’t remember a Thanksgiving without my mom’s potato casserole. I don’t know how long it took for her name to be added to the recipe, but now this dish is known by all of our family and friends as Connie’s Potato Casserole. It’s a crowd-pleaser, kid-friendly, and great for family gatherings and community potlucks. Fortunately for the cook, it can be made ahead, refrigerated, and baked right before serving.
- 6 medium potatoes, boiled, peeled, and grated
- 1/4 cup melted butter
- 2 cups cheddar cheese, grated
- 8 ounces sour cream
- 3 green onions, thinly sliced (optional)
- 1 teaspoon salt
- 1 teaspoon fresh-ground black pepper
Preheat the oven to 350˚.
Combine all ingredients in large bowl, mixing well. Adjust seasonings to taste. Transfer to 9×13-inch baking dish. Bake for about 45 minutes, or until the top is golden brown and the sides are crispy. Remove from oven and cool in pan for 10 minutes before serving.