Ingredients
4 pounds medium potatoes, peeled2-3/4 cups shredded cheddar cheese1 cup sour cream2/3 cup buttermilk2 tablespoons plus 1-1/2 teaspoons dried minced onion1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until crisp-tender. Drain; cool slightly. Grate potatoes.
In a large bowl, combine the remaining ingredients; add potatoes. Stir to combine. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Refrigerate leftovers.
