Vegetable Tangy Cheddar Potato Casserole

LauraAlice 09-13-99 9:47 AM

Tangy Cheddar Potato Casserole

Source: Jim Fobel's Casseroles

1-1/2 lb red-skinned potatoes (6 medium), scrubbed
1 c sour cream
1 c low-fat plain yogurt
1/4 c milk
1 onion, grated
2 T all-purpose flour
1 t salt
1/4 t black pepper
1/4 t cayenne pepper
1-1/2 c grated sharp cheddar cheese (6 oz)
1/4 c freshly grated Parmesan cheese (1 oz)
1/2 t sweet paprika

A day ahead, put potatoes in a large, heavy pot and add cold water to cover generously.

Add a big pinch of salt.

Place over moderately high heat, partially cover, and bring to a boil.

Boil until tender when pierced with a long fork, 30 to 40 minutes.

Drain and let cool to room temperature.

Chill for at least 4 hours or overnight.

Adjust an oven shelf to upper third of oven and preheat oven to 350 degrees F. and butter or oil an 8-inch square shallow 2-quart casserole.

In a large bowl, stir together sour cream, yogurt, and milk.

Stir in grated onion, flour, salt, pepper, and cayenne.

Peel potatoes and coarsely grate them through largest holes of a cheese grater.

Add to bowl, along with cheddar, and stir gently to combine.

Turn mixture into prepared casserole.

Sprinkle with Parmesan and paprika (it looks nice when sprinkled in diagonal lines).

Bake for 50 to 60 minutes, or until golden brown on top and bubbly around edges.

Cool in pan on a rack for 20 minutes before serving.

Variations: Swiss Emmentaler cheese can be used in place of cheddar.

For a smoky flavor, use smoked Gouda.

For a sharper flavor, use sharp provolone.

One-half cup sliced scallions can be added instead of grated onion and 2 to 3 tablespoons of chopped fresh
herbs, such as oregano or basil, can be added with potatoes.

To reheat: If at room temperature, heat at 350 degrees F. for about 30 minutes.

A cold casserole will take about 1 hour.

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