Potatoes Romanoff

by Gramma Cookie

4 medium potatoes
1 cup cheddar cheese
2 cups sour cream
2 cloves crushed garlic
chives

Thoroughly wash the potatoes, leaving the skin on and whole, boil them for 20 minutes.

After cooling, remove the skin and grate the potatoes into a casserole dish.

Combine 3/4 cup of the cheddar cheese with the sour cream and crushed garlic. Them mix into the potatoes. Sprinkle the top of the mixture with the remaining cheese.

Bake in the oven at 325 deg. F. for 45 minutes.

Baked Potato Casserole

by K
(Ohio)

Serves 12

6 lbs red potatoes; quartered
3 lg containers sour cream
1 lb bacon; crumbled
1 bag shredded cheddar cheese
1 tbs garlic powder or minced garlic
1 lg onion; chopped
1 green pepper; chopped
1 tbs parsley
1 tsp salt
1 tbs paprika
1 tbs butter or olive oil

Boil potatoes until fork tender.

Saute onions and peppers in butter or olive oil until tender. If using minced garlic, mix in now.

Fry bacon until crispy, crumble.

In a small mixing bowl stir in sour cream, half bag of cheese, garlic powder, parsley, pepper, salt, and paprika. Stir in bacon and onion, pepper mix.

Grease baking pan; add potatoes, stir in sour cream mixture. Top with the rest of the shredded cheese.

Bake in oven at 375 F for 25 to 30 minutes or until cheese is melted and bubbly.