Potato Cheese Casserole

Name: Potato Cheese Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10-12 servings.
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 shredded Swiss cheese, divided; 1/2 cup Kerrygold shredded cheddar cheese; 1/4 teaspoon paprika

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.

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 shredded Swiss cheese, divided
1/2 cup Kerrygold 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 13x9-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.

Editor's Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.