Author Notes
My mother made this to accompany ham on Easter. She claimed she just made it up herself, but I think my Grandmother originated it. —Karen Taggart
Continue After Advertisement
Ingredients
-
21/2 pound
Idaho or russet potatoes
-
10 ounces
shredded sharp cheddar cheese
-
1 1/2 tablespoons
minced onion
-
2 tablespoons
butter, cut into 1/2 in squares
-
1 tablespoon
cornstarch
-
1/2 cup
cold water
-
1/2 teaspoon
salt
-
1/2 teaspoon
pepper
-
1-2 tablespoons
chopped green pepper
Directions
-
Peel potatoes and slice in the Cuisinart with the 2 mm slicing blade. Place slices in cold water so they don't discolor while you proceed.
-
Spray cooking oil on 3 quart casserole dish (pyrex) and set oven to 400 degrees
-
Place potato slices, slightly overlapping, in one layer in the casserole dish and sprinkle with salt, pepper, minced onion, green pepper and shredded cheese. Place 2 -4 tiny (3/8") squares of butter on top of the cheese. Repeat. There will be 4 to 5 layers, so plan the amounts for the layers accordingly.
-
Mix cornstarch with cold water and pour over casserole.
-
Cover and bake for 30 minutes. Uncover and bake for another 30 minutes. Let sit for 5- 10 minutes before serving
See what other Food52ers are saying.