Alongside of tri-tip, I served an old favorite. It is one that a dear friend gave me as young bride and one that I "revisit" every now and then. This summer in Honduras I'll be serving it alongside a beef roast.
Golden Potato Casserole (Thanks, Nancy Buck)
6 medium potatoes par-boiled and shredded or my new short-cut - use 2 boxes of dehydrated shredded potatoes
Mix the following in a large bowl, then add the potatoes.
2 C sour cream
10 oz. cheddar cheese, shredded
2 green onions, sliced (can put these on top of the dish rather than in)
3 T milk
1 tsp. salt
1/8 tsp. pepper
Spread into a greased 2qt. casserole or 9x13" pan. Mix the following together and sprinkle over the casserole.
2 T butter, melted
1/2 C bread crumbs
Loosely cover with foil and bake at 300 degrees F for 50 minutes. Remoe foil and increase temperature to 400 degrees. Bake an additional 5 minutes.
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This can be prepared up to 24 hours ahead of time, but due to the milk and sour cream, should not be frozen. I used 1 1/2 recipes which fit perfectly in a 9x13" pan. This served 13 handily.
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