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Potato Cheese Casserole

Potato Cheese Casserole
My sister shared this recipe with me. The combination of cheeses is wonderful. It's a side dish that will dress up any dinner and one of my favorites to serve to guests.
10-12 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes
  • 2 cups cubed part-skim mozzarella cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup grated Romano cheese
  • 1 cup (8 ounces) sour cream
  • 1/4 cup finely chopped green onions
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon paprika

Directions

  • 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. baking dish. Bake,
  • uncovered, at 350° for 30-35 minutes or until bubbly and lightly
  • browned. Top with cheddar and remaining Swiss; sprinkle with
  • paprika. Let stand 5 minutes. Yield: 10-12 servings.
© Taste of Home 2013

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Potato Cheese Casserole (continued)

Editor's Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.
Nutrition Facts: 1 serving (1 each) equals 321 calories, 19 g fat (12 g saturated fat), 70 mg cholesterol, 529 mg sodium, 19 g carbohydrate, 2 g fiber, 19 g protein.
© Taste of Home 2013