This casserole calls for sliced cooked potatoes. Really all you are doing is heating the potatoes in the sour cream sauce you are making. This makes it a nice quick meal for a busy household. Cook the potatoes whole earlier in the morning or the evening before. If you have some left over this is a good recipe to use them up.
The addition of the sour cream and cheese add a twist on creamed potatoes and you can vary the herbs and cheese to suit your families tastes. I used Parsley and Thyme and a combo of grated cheddar and parmesan cheese. Do not over bake in the oven, you are just heating them up again, they will get dry if in the oven too long. You can always add a little warm milk if they appear too dry.
Creamed Potato Casserole
4 cups sliced cooked potatoes (boil or steam just until a sharp knife slips in easily.)
1 cup sour cream
½ cup milk
1 Tablespoon instant minced onion
1 teaspoon dry parsley flakes ( or dry herbs of your choice)
1 teaspoon salt
⅛ to ¼ teaspoon pepper
½ cup grated cheese Cheddar or mixture of what you have on hand
Mix together all ingredients except potatoes.
Place half of the potatoes in a 8” square or round pan. Top with half of the sour cream sauce. Repeat layers. Sprinkle with cheese and bake in moderate oven (350°) for no longer than 20 minutes or just until hot. If it becomes too dry, add a little warm milk.