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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We eat a lot of potatoes, and I was getting tired of the same old thing. This dish is positively delicious! The hot sauce gives it a nice zing without being overly spicy- but if you like your dishes hot, you can always add more! Ingredients:
4 -5 yukon gold potatoes, peeled and diced |
1 vidalia onion, sliced |
1 tablespoon garlic, minced |
2 teaspoons garlic powder |
1 teaspoon salt |
1 teaspoon black pepper |
2 teaspoons smoked paprika |
5 tablespoons butter |
1 cup cheddar cheese, shredded |
1 cup mozzarella cheese, shredded |
1 1/2 cups sour cream |
2 teaspoons hot sauce (more, if desired) |
Directions:
1. Preheat oven to 400 degrees.
2. In a resealable plastic bag, mix garlic powder, salt, pepper and paprika.
3. Peel and dice all of your potatoes into about 1/2 - 1 inch cubes.
4. Drop potatoes into bag and shake well, until all potatoes are coated.
5. Melt butter in a sauce pan and add potatoes, onions and garlic.
6. Saute until potatoes are browned, about 10 minutes.
7. Place potato mixture, along with the pan drippings, into a buttered casserole dish.
8. In a seperate bowl, mix together sour cream, cheese and hot sauce, reserving a bit of cheese for topping.
9. Spread sour cream mixture atop potatoes. Top with reserved cheese.
10. Bake for 10-15 minutes, until everything is bubbly and potatoes are tender.
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