From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 3 large potatoes
  • 1/4 cup margarine
  • 1 cup grated sharp cheese
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/3 cup green onion and tops
  • Salt and white pepper to taste
  • 1/4 cup chopped pimiento (optional)


Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater.  Melt margarine in double boiler; add cheese, a small amount at a time.  Mix together the sour cream and milk; add to cheese mixture.  Add onions and stir; add salt and pepper to taste.  Add the shredded potatoes.  Put in casserole; bake at 350 degrees for 45 minutes, uncovered.


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