Sides & Salads
| Serves: |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes: 9x13 pan / 8x8 pan |
1 / 2 |
2 / 4 |
3 / 6 |
4 / 8 |
5 / 10 |
6 / 12 |
| Ingredients: |
|
|
|
|
|
|
| Potatoes |
3 to 3-1/2 lbs. |
6 to 6-1/2 lbs. |
9 to 9-1/2 lbs. |
12 to 12- 1/2 lbs. |
15 to 15-1/2 lbs. |
18 to 18-1/2 lbs. |
| Small onion, grated |
1 |
2 |
3 |
4 |
5 |
6 |
| Sour cream |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Butter or margarine, melted |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Grated Cheddar cheese |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Pepper |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
3 t. |
| Grated Cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Peel and cube potatoes. Put cubes in a saucepan.
Fill pan with water until cubes are covered. Boil
for 20 minutes. Drain water off. Put potato cubes in
a large bowl and beat/mash with your mixer. After
the potatoes are mashed, add the onion, sour cream
and butter. Beat until well mixed. Add first amount
of Cheddar cheese and mix again. Add salt and pepper
and mix until all ingredients are evenly combined.
Set aside to cool.
Freezing and Cooking Directions:
To Freeze: After mixture cools, scoop it into
freezer bags. If you will serve it all at one meal,
in a 9x13 pan, put it in a 1-gallon freezer bag. If
you will serve it at two meals, put it into two
1-quart or two 1-gallon freezer bags. (The quart
bags will be stuffed! But that’s what I use.) Freeze
the remaining 1 C. Cheddar cheese in a freezer bag,
if you’re serving it at one meal. Divide it into two
1/2 C. bags if you’ll be serving it at two meals.
Seal, label and freeze.
To Serve: Thaw freezer bags of potato mixture
and cheese overnight in the refrigerator. Put the
potato mixture in a container, or double bag it, so
it doesn’t leak. Butter a 9x13 (or 8x8) dish and
pour the potato mixture in the dish. Top with
remaining 1 C. (or 1/2 C.) cheese. Bake at 350
degrees for 45 minutes. An 8x8 dish may take less
time… bake it until the cheese on top melts and the
edges are bubbly.
Comments:
This is a definite family favorite! We have it at
mom’s every holiday. Since we like it so much, I
adapted it to freezing, and we have it more often.
The potatoes may be a little runny after they thaw,
but they come out of the oven great every time!
The onion doesn’t have to be grated. (I know, it’s
tedious!) But the important thing is that it’s
chopped very fine. I use my food processor. You want
the onion for flavor, but you don’t want to be
eating smooth, creamy potatoes and bite into a big
chunk of onion. Yuck!! If your family doesn’t like
onion, just use part of a small one. The flavor it
adds is really great!
Low-fat or fat-free sour cream works fine in this
recipe.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.