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Potato Cheese Casserole

Country.Chef's picture
  Red potatoes 6 Large, peeled and cut into 3/4-inch cubes
  Cubed mozzarella cheese 2 Cup (32 tbs)
  Ricotta cheese 15 Ounce (1 Carton)
  Grated romano cheese 1 Cup (16 tbs)
  Sour cream 8 Ounce (1 Cup)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Chopped parsley 3 Tablespoon
  Dried basil 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded swiss cheese 6 Ounce, divided (1 1/2 Cups)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Paprika 1⁄4 Teaspoon

Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside.
In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well.
Fold in the potatoes.
Spoon into a greased 13-in.x 9-in.x 2-in.baking dish.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4366 Calories from Fat 2168

% Daily Value*

Total Fat 247 g379.3%

Saturated Fat 152.4 g761.8%

Trans Fat 0 g

Cholesterol 844.5 mg281.5%

Sodium 5904.9 mg246%

Total Carbohydrates 325 g108.4%

Dietary Fiber 27 g107.8%

Sugars 26.8 g

Protein 230 g460.9%

Vitamin A 285.5% Vitamin C 624.8%

Calcium 557% Iron 116.4%

*Based on a 2000 Calorie diet

Potato Cheese Casserole Recipe