Potato Casserole

  This is a good potato casserole. The recipe from the Taste of Home Holiday Recipe Card Collection from 2002 was easy to get together and everyone enjoyed it. It has a different flavor from the sour cream, dill weed and Swiss cheese. I am not sure why the carrots are in it and will omit them the next time I make it. I am thinking I will add a small amount of milk to the sour cream to make it a little creamier and maybe some cooked crumbled bacon for a little crunch. 

  I boiled the potatoes in their jackets this morning and when they were cool, refrigerated them. This made putting the dish together quite fast and let me get some of the clean up done ahead of time. It is certainly good enough to serve to company and makes a change from the usual scalloped potatoes.

Potato Casserole

5 cups cooked cubed peeled potatoes

1 ½ cups (12 ounces) sour cream

1 ¼ cups shredded Swiss cheese divided

½ cup shredded carrot

¼ cup chopped onion

2 tablespoons minced fresh parsley

1 teaspoon salt

½ teaspoon dill weed

¼ teaspoon pepper

¼ teaspoon paprika optional

  In a bowl, combine the potatoes, sour cream, 1 cup of cheese, carrot, onions, parsley, salt, dill and pepper. Transfer to a greased 8 inch square baking dish

  Sprinkle with the paprika (if using) and the rest of the cheese. Bake, uncovered at 350° for 25 minutes or until bubbly.