Food Historian

Potatoes Foster

from Great Lake Effects...
Buffalo Beyond Winter and Wings

INGREDIENTS:
2-1/2 pounds potatoes, peeled
2 medium onions, chopped
6 Tablespoons butter
3 cups shredded Cheddar cheese
2 cups sour cream

TO PREPARE:

Combine the potatoes with enough water to cover in a saucepan. Bring to a boil.

Boil for 45 minutes or until tender; drain. Shred the potatoes. SautÈ the onions in the butter in a skillet for 3 minutes or until tender. Stir in the cheese and sour cream.

Cook until the cheese melts, stirring constantly. Add the potatoes, tossing to mix. Spoon into a greased baking pan.

Bake at 350 degrees for 45 to 60 minutes or until the top is crusty and brown.

SERVINGS: 6