Name: Potatoes Romanoff
Yield: 9 servings
Ingredients: 6 large potatoes; 2 cup 1 pint dairy sour cream; 1 bunch green onions, cut-up; 1.5 cup shredded sharp cheddar cheese, divided; 1.5 tsp salt; 0.25 tsp pepper; paprika

Vegetables

Serves 9

7 ingredients

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Ingredients

6 large potatoes
2 cup 1 pint dairy sour cream
1 bunch green onions, cut-up
1½ cup shredded sharp cheddar cheese, divided
1½ tsp salt
¼ tsp pepper
paprika

Method

Cook the potatoes in their jackets until fork-tender. Peel then shred into a large bowl. Stir in the sour cream, onions, 1 cup cheese, salt and pepper.
Turn into a greased 2-quart casserole. Top with the remaining cheese; sprinkle with paprika. Cover; refrigerate several hours or overnight.
Bake uncovered at 350 degrees for 30 to 40 minutes until heated through.

Notes

Clipping. Yield: 8 to 10 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.