Ingredients for Awesome Augratin Potato Balls
- 2 lbs russet potatoes
- 2 tablespoons dried minced onion
- 4 ounces cream cheese (softened)
- 1 cup sour cream
- 4 tablespoons (1/2 stick) unsalted butter (melted)
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup crushed cornflakes
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How to Make Awesome Augratin Potato Balls
- Preheat oven to 350°F (175°C). Prick 2 lbs russet potatoes with a fork and bake for 1 hour 15 minutes, or until tender.
- Let the potatoes cool slightly, then peel and shred them using a box grater.
- In a large bowl, combine 2 tablespoons dried minced onion, 1 cup sour cream, 4 ounces cream cheese (softened), 4 tablespoons (1/2 stick) unsalted butter (melted), 1 cup shredded cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently fold in the shredded potatoes until evenly distributed.
- Use a 1.5-inch ice cream scoop to portion the potato mixture. Roll each portion into a ball.
- In a shallow dish, combine 1/2 cup grated Parmesan cheese and 1 cup crushed cornflakes. Roll each potato ball in the mixture until fully coated. Place the coated balls on a baking sheet lined with parchment paper.
- Bake at 425°F (220°C) for 30-35 minutes, or until golden brown and crispy.
- Repeat steps 5-7 until all the potato mixture is used.
- Let the potato balls cool completely.
- Freeze the cooled potato balls on a baking sheet for at least 2 hours to prevent sticking. Once frozen, transfer them to a freezer bag for longer storage.
- To reheat frozen potato balls: Bake on a baking sheet at 350°F (175°C) for 45 minutes, or microwave for 2-3 minutes until heated through.
- Enjoy these delicious and crowd-pleasing potato balls!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
14g
Fat
75g
Carbs
11g
