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Mennonite Potato Casserole Mennonite Potato Casserole

Easy and dee-lish. Submitted by Melissa Hess.

Click here to download recipe card.

Though probably not a traditional Mennonite dish, this potato casserole is found in many a Mennonite kitchen and varies dramatically depending on the cook.

This is a wonderful, peppery, casserole perfect for a fall-wintery meal with roasted chicken. The potatoes are first boiled, then cooled and then shredded. This is a resourceful dish for leftover baked potatoes.

4 large russet potatoes
2 cups shredded extra sharp Cheddar cheese
1 cup sour cream
2 T. butter
salt & lots of pepper (white and black), to taste

optional additions:

1/4 cup minced onion
1 T. minced garlic
1/4 cup chopped parsley
paprika, dill, thyme, whatever you like

Boil potatoes, drain and cool.
Peel and shred with large holes on side of shredder.
Preheat oven to 350.
In large bowl, combine all the ingredients and pour into buttered casserole dish.
Bake, covered, for 30 minutes. Remove lid and sprinkle the top with herbs and seasonings to give the dish some color. Bake uncovered now for 15 minutes.
Remove from oven. Serve whenever.


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