midas-touched potato casserole

Name: Midas-Touched Potato Casserole
Prep time: 25 min
Cook time: 45 min
Yield: 8
Ingredients: 1 large onion, peeled , chopped; 1 tablespoon(s) olive oil; 2-1/2 pound(s) yukon gold potatoes; 1 teaspoon(s) salt; 1-1/2 cup(s) ricotta cheese, low-fat; 1 cup(s) sour cream, lite; 1/3 cup(s) grated romano cheese; 3/4 cup(s) grated cheddar cheese

(1 RATING)

52 Pinches

Gilda Lester

Millsboro, DE

Updated on Aug 25, 2012

My family loves this recipe because it takes potatoes to another level. I love it because I can control when it will be ready for the table. A great entertaining recipe!

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prep time 25 Min

cook time 45 Min

method ---

yield 8 serving(s)

Ingredients

1 large onion, peeled , chopped
1 tablespoon olive oil
2-1/2 pound yukon gold potatoes
1 teaspoon salt
1-1/2 cup ricotta cheese, low-fat
1 cup sour cream, lite
1/3 cup grated romano cheese
3/4 cup grated cheddar cheese

How To Make midas-touched potato casserole

Step 1

Heat oven to 350 degrees. Spray a 2-1/2 quart baking dish with non-stick cooking spray.

Step 2

In a large skillet saute onions in olive oil over medium heat until onions are tender and a light golden color. Set aside to cool.
Step 3

Place potatoes and salt into a large saucepan and add water to cover. Bring to boil, then reduce to simmer until potatoes are tender. Drain. When potatoes are easy to handle, peel, then cut across into 1/4-inch slices. Arrange slices in prepared dish in over-lapping layers.
Step 4

In a large bowl mix the ricotta cheese, sour cream, Romano cheese and the reserved onions. Spoon this mixture over the potatoes in an even layer. Top with the cheddar cheese. Bake in a 350 degrees oven 35-45 minutes, or until bubbly. Makes 8 servings.
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