Prep Time::30 mins
Cook Time:: 1 hr 10 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 40 mins
Servings::7
Yield::1 9×13-inch casserole
Ingredients
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5 large potatoes, peeled
⅜ cup butter, melted
2 tablespoons minced onion
2 teaspoons dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
1 (16 ounce) container sour cream
1 ½ cups milk
1 cup shredded processed cheese
Directions
Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, 8 to 10 minutes. Refrigerate potatoes for 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
Grate cooked potatoes into a large bowl. In a small bowl, combine melted butter, onion, parsley, salt, and pepper. In a separate small bowl, mix together sour cream and milk.
Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. Sprinkle with 1/2 of the butter-spice mixture. Pour 1/2 of the sour cream-milk mixture over the top. Cover with 1/2 cup processed cheese. Repeat another layer with remaining ingredients.
Bake in the preheated oven for 1 hour.