Breakfast Potato Casserole
from Restaurant Akershus, Norway, Epcot.
1 1/2 lbs Diced Potatoes
1 1/2 lbs Shredded Potatoes
4 ounces Diced White Onions
8 ounces Shredded Cheddar Cheese (Reserve half for topping later)
8 ounces Shredded Jarlsberg Cheese
13 ounces Béchamel Sauce
8 ounces Sour Cream
Salt to taste
Pepper to taste
5 ounces Milk
In mixing bowl combine all ingredients and mix well by hand. Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last ten minutes to brown top if desired.
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