This week’s Staff Recipe is from Lori McCabe, our CCKC Culinary Experience Coordinator…
Thanksgiving is a time for family, friends and food. Many of us generally think of turkey, potatoes, green bean casserole and pumpkin pie as “the meal”. And while the menu is basically the same for a good portion of Americans, the actual recipes vary greatly. Family traditions play a big part in the foods enjoyed at the Thanksgiving table, and recipes are passed down through generations.
Our recipe this week is no exception. Lori remembers her grandmother and her mother both making these potatoes at Thanksgiving, and now they’re a part of her own family’s holiday meal.
The Thanksgiving meal at the McCabe house wouldn’t be the same without Lori’s Thanksgiving Potatoes Supreme.
Lori shares her family recipe here with us on the Kitchen Talk Blog. Remember to plan ahead when you make the recipe, because the potatoes get cooked the day before you’ll serve them. Boil the potatoes, then let them sit overnight, covered, in your fridge. The day of your meal, you’ll just need to grate the potatoes, mix them with the rest of the ingredients, bake them for 30-35 minutes, then set them on the table.
6 medium potatoes, peeled
1/3 cup butter, melted
1/3 cup chopped onion
1/4 teaspoon each salt and pepper
2 cups grated cheddar cheese
1/2 pint sour cream
Cook potatoes in salted water just deep enough to cover them, until tender. Drain and refrigerate, covered, overnight.
Preheat oven to 350 degrees.
Grate potatoes coarsely. Mix with butter, onion, salt, pepper, cheese and sour cream. Put in a shallow baking dish and bake for 30-35 minutes.