Potato Cheese Casserole
|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|
|Shredded swiss cheese||6 Ounce, divided (1 1/2 Cups)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
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.