Gold Potato Casserole
Author: 
Recipe type: Side Dish
 
Ingredients
  • 6 large baking potatoes (or equivalent gold potatoes)
  • 16 ounces sour cream
  • ½ cup butter, melted
  • ¼ cup yellow onion, minced
  • 2 Tablespoons dried parsley
  • 1 teaspoon salt (or to taste)
  • ⅛ teaspoon pepper (or to taste)
  • 1 pound cheddar cheese, grated (reserve ¼ c. for top)
Instructions
  1. Scrub the potatoes but do not peel or cut, and then bake or boil them. Cool the potatoes completely. Give this step plenty of time.
  2. Using a small knife, peel the potatoes. Grate them into a large bowl. As you get to the end of the potato you may have nothing but lumps. That’s okay, just throw them in the dish.
  3. In a separate bowl, combine the sour cream, butter, onion, parsley, salt and pepper.
  4. Mix it together well, then stir in the cheese. Remember to reserve about ¼ – ⅓ cup of the cheese for putting on top of the dish.
  5. Fold this mixture into the potatoes. You don’t want to mash the potatoes, so fold it in using a large spatula or spoon until it is well combined.
  6. Spread everything in a greased 9 x 13 inch baking dish. Sprinkle the remaining cheese on top. At this point you can refrigerate or freeze the dish.
  7. Bake at 350 degrees about 35 – 45 minutes until hot and bubbly around the edges. Baking time will depend on how cold the dish is.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gold-potato-casserole/