Creamed Potato Casserole
by
You can make this dish a day in advance. Store in the refrigerator and bake in time for dinner. The sauteed onion and red pepper add both punch and colour.
Cookware
- large sauce pan
- small skillet
- shallow baking dish
Ingredients
- 5 large baking potatoes
- 1/4 cup butter
- 1 clove garlic
- 1/2 cup finely chopped onion
- 1/2 cup finely diced sweet red pepper
- salt
- 1 pinch pepper
- 4 oz cream cheese
- 1 cup sour cream
Instructions
Step 1
In a large sauce pan of boiling unsalted water, cook peeled and quartered large baking potatoes (about 1.3kg) until softened but not mushy, 20 minutes.
Step 2
Drain; shake pan over low heat for a few seconds to dry potatoes. Mash or purée potatoes and set aside.
Step 3
Meanwhile, in a small skillet over medium heat, melt butter. Sauté minced garlic, finely chopped onion, and finely diced sweet red pepper until vegetables are translucent and tender, 4-5 minutes. Season with salt and pepper; set aside.
Step 4
In a bowl, beat cream cheese and sour cream until softened. Blend into potatoes. Using a wooden spoon, stir in the onion mixture, pour in about half of the melted butter remaining in the skillet and mix well. Taste and adjust seasoning.
Step 5
Transfer to a shallow baking dish, drizzle with remaining butter. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day; bring to room temperature before continuing with recipe.)
Step 6
Bake, uncovered, in 350 F oven for 40 minutes or until heated through.