Title: Buffet Potatoes
Categories: Cheese
Yield: 10 Servings
| 6 | lg | Idaho potatoes |
| 12 | oz | Frozen onions, chopped defrosted |
| 8 | oz | Cheddar cheese, shredded Salt to taste |
| 1 | pt | Half and half |
Bake potatoes day before. Leave in refrigerator. Next day peel and shred
potatoes (use a vegetable shredder). Grease with margarine a 9x12" glass
baking dish. Sprinkle a layer of potatoes in dish, salt to taste, then a
layer of onion and a layer of cheese. Repeat layers. Pour half and half
over all. Bake at 400^ for 30 minutes. Source: Made With Love Cookbook,
given to me by Cookie-Lady in the Old Cookbooks Looking for a New Home
Swap. Submitted by Winnie MacPherson, Foundation Board. MM by Lyn. From:
Lyn Ortiz
Date: 04 Mar 97 National Cooking Echo Ä