El Grossos Potatoes

1. 1

   Clean all potatoes, leave jackets on and whole, place in large stock pot to boil.

2. 2

   Test potatoes, should be able to put fork in without much effort, but not break apart.

3. 3

   After potatoes are done, place in fridge to let cool, but not cold.

4. 4

   While you wait for potatoes to cool, mix in large bowl, room temperature butter, cheese, sour cream, diced green onions, 1/2 salt & pepper.

5. 5

   After potatoes have cooled, you need to peel the jackets off each one, after jackets are removed, use a cheese grater and grate each potato into a 9x13 baking dish.

6. 6

   Carefully fold in your wet ingredients into the shredded potatoes.

7. 7

   They must be folded otherwise the potatoes will not have the right texture.

8. 8

   After folding were with potatoes, add rest of salt and pepper mix.

9. 9

   Taste as you add.

10. 10

    You don't have to add it all, or you may need more.

11. 11

    Place in a 350F preheated oven for 45 to 60mins.

12. 12

    Top should be nicely browned and slightly bubbling on the sides.

13. 13

    Let rest for 10 mins and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.