From Diana Rattray,
Your Guide to Southern Food.
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Scroll down for more potato recipes and side dish casserole recipes.

• 2 pounds Russet potatoes
• 1 tablespoon butter
• 1 small carrot, shredded
• 1/2 cup chopped onion
• 1 1/2 cups sour cream
• 1 1/2 cups shredded Swiss cheese, divided
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/8 teaspoon pepper
• paprika

Cook potatoes in salted water until tender; peel and shred. Heat butter in a skillet over low heat; add shredded carrot and onion to butter and cook until just tender, about 5 to 10 minutes. Combine potatoes with sour cream, sautéed vegetables, 1 cup of the cheese, and all remaining ingredients except paprika. Spoon potato mixture into a buttered 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese and the paprika. Bake at 350° for 30 to 40 minutes.



More Potato Casserole Recipes
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Onion Potato Casserole
Party Potato Casserole
Luscious Potato Casserole
Holiday Potato Casserole
Scalloped Potatoes
Scalloped Potatoes with Ham
Hash Brown Potato Casserole
Hash Brown Potato Casserole II
Salmon and Potato Casserole
Meatloaf Potato Casserole
Hamburger and Potato Casserole
Crockpot Hamburger Potato Casserole
Shepherd's Pie Recipe
Shepherd's Pie II

Side Dish Casseroles
Main Dish Casseroles
Vegetable Dishes
Hash Brown Recipes
Crockpot Vegetable