Ingrédients pour Potato Side
- 2 lbs russet potatoes
- Cream Of Mushroom Soup
- 1 cup sour cream
- Salt And Pepper
- 1/2 cup chopped onion
- 2 bay leaves
- Cheddar Cheese
- Accent Seasoning
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Comment préparer Potato Side
- Wash and scrub 2 lbs russet potatoes. Prick potatoes several times with a fork.
- Place potatoes in a large pot, add 2 bay leaves, and cover with cold water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are cooking, prepare the sauce: In a medium bowl, combine 1 (10.75 ounce) can condensed cream of potato soup, 1 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon Accent (optional), and 1/2 cup chopped onion.
- Drain potatoes in a colander and immediately rinse under cold water until cool enough to handle.
- Peel and shred the cooled potatoes using a box grater. Transfer shredded potatoes to a large bowl.
- Add the sauce to the shredded potatoes and gently mix until combined.
- If the mixture is too thick, stir in 2-4 tablespoons of melted margarine or milk until desired consistency is reached.
- Pour the potato mixture into a greased 9x13 inch casserole dish.
- Sprinkle 1 cup shredded cheddar cheese over the top.
- Bake uncovered in a preheated oven at 350°F (175°C) for 40-45 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
12g
Fat
48g
Carbs
18g
