Gourmet Potatoes, revised

Somewhere along the way, Gourmet Potatoes became a tradition at my mother’s side of the family’s gatherings.  With anticipation, I would look forward to Grandma’s delicious, rich dish of potatoes at Easter and Christmas get-togethers.  Eventually others in the family began to make them too, and a tradition was born.  With sour cream, cheese, and butter, the potatoes are not what I would consider everyday fare, but they make special treat occasionally.

Over the years, our children have learned to appreciate Irish potatoes prepared in almost any way; but sweet potatoes have been a struggle.  I have tried roasted, boiled, stir-fried, even in waffles; but the reaction ranges from tolerance to tears.  A while ago, my husband suggested trying Gourmet Potatoes made with sweet instead of Irish potatoes.  Recently,  I finally had all the ingredients on hand.  What a surprise!  Everyone enjoyed them.  So here is my revised version.  The original recipe calls for cheddar cheese, double the amount here.  I have also reduced the salt and sour cream.  Enjoy!

Gourmet Sweet Potatoes

6 medium potatoes

1 cup shredded Monterrey jack cheese

1/4 cup butter

1 cup sour cream

1/3 cup finely chopped onion

1/2 tsp salt

1/4 tsp pepper

Paprika

Cook potatoes in skins.  Potatoes should be firm, do not let them get too soft.  Cool, peel, and shred.

Blend cheese, sour cream, and seasonings. Melt or cut butter into small pieces.  Fold potatoes, butter, and cheese mixture together.

Place in greased 9×11 inch baking dish.  Sprinkle with paprika if desired.

Bake uncovered for 30 minutes at 350 F

Just an aside, at supper I said to my husband, “I’m glad you suggested this idea.”  He replied that he meant the kind of potato dish where you cut them in circles.  “Oh, scalloped potatoes.”  There is another idea: scalloped sweet potatoes.  Sounds interesting!

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