Marilyn Boock

I can remember flying to New Zealand with Marilyn and buying several pounds of New Zealand’s wonderful butter and cheese. However, when you have 20 to 30 pounds of the stuff in your bag as you’re going through customs, you start wondering, “What was I thinking?” Marilyn Boock clued me in on how to freeze whatever you can’t force the family to eat and relatives and friends to take off your hands! This recipe brought all those memories back in a flash!

. - Aloha, Audrey

Cheesy Potato Casserole

6 medium potatoes
1 cup (4oz) shredded mild cheddar cheese
1/2 cup milk
2 Tbsp. butter
1 8oz. carton of sour cream
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper

Cook potatoes in lightly salted water for 30 minutes or until tender. Refrigerate for several hours. Potatoes need to be cold and firm.

Peel and grate potatoes. Combine cheese, milk and butter in small sauce pan, cook over low heat until butter and cheese melt, stirring occasionally.

Remove from heat, stir in sour cream, onion, salt and pepper. Fold cheese mixture into potatoes.
Pour into greased 2 qt. casserole. Sprinkle with paprika. Bake at 350 degrees for 45 minutes, (more if made ahead of time and refrigerated).

ENJOY!