Total Time
55mins
Prep 25 mins
Cook 30 mins

My family loves this tater casserole! I do not recommend using any fat-free sour cream for this

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Butter a 13 x 9-inch casserole dish.
  3. Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
  4. In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
  5. Fold in the potatoes.
  6. Spoon into greased baking dish.
  7. Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
  8. Top with cheddar and remaining Swiss; sprinkle with paprika.
  9. Let stand 5 minutes before serving.

Reviews

(5)
Most Helpful

I made this and it was a hit! This is better than the other type of potato casseroles made with frozen hash browns. Between this and your spinach lasagna with sun dried tomato bechamel sauce recipe, I got compliments from one and all and everything was eaten up. No left overs with this recipe. Thanks for sharing it!

Pesto lover April 04, 2010

Like Nimz, I boiled the potatoes, skins on, then peeled and cubed. This recipe was a rockin hit with my family. I followed the recipe exactly, except for the paprika. I forgot it. It looked so pretty without it, so no biggie. This one goes in the permanent file. Thanks for posting it!

CheyenneAnn May 21, 2008

Excellent is right! I left out the fresh garlic and used a little garlic powder, this is a winning potato casserole, so good! thanks for another great one Kitty.

kusinera February 14, 2006

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