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Ingredients
| red potatoes: 2 lbs |
| salted butter: 1/2 cup |
| garlic (minced): 2 tsp (minced) |
| romano cheese (shredded): 4 Tbl (shredded) |
| whole milk: 1/2 cup |
| monterey jack cheese (shredded): 1/2 cup (shredded) |
| cheddar cheese (shredded): 1/2 cup (shredded) |
| green onions - spring or scallion (chopped): 2 Tbl (sliced) |
| salt: 2 tsp |
| peppercorns: 1 tsp (cracked) |
| paprika: 1 tsp |
Romano Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Boil potatoes a day ahead. Cover and place in refrigerator. Cut potatoes into quarters and place in large mixing bowl.
- Place butter and garlic in saucepan and heat until butter is melted. Pour over potatoes.
- Add 3 Tablespoons romano cheese, milk, jack cheese, cheddar cheese, green onions, salt, pepper and paprika.
- Squish potato mixture through your fingers, mixing thoroughly, yet leaving large potato chunks.
- Transfer to sprayed 9x13 casserole dish.
- Sprinkle 1 Tablespoon romano cheese on top.
- Bake at 350 degrees for 35 minutes.