Tuesday, December 18, 2007

Make And Freeze: Three Cheese Potatoes

These easy and yummy potatoes are great alongside beef dishes, and leftovers go great with eggs for breakfast!

Prep To Freeze: 15 minutes
Prep/Total Time To Cook: 40 minutes
Yield: 6 servings

5 large potatoes, peeled
1/2-1 cup shredded cheddar cheese
1/2-1 cup shredded Parmesan cheese
1/2-1 cup shredded mozzarella cheese
1/2 cup milk (Please Note! The milk is only needed when you are ready to cook the dish!)

Using a box grater, grate the potatoes. Place on paper towels and pat until dry. Mix with shredded cheeses and season with pepper to taste.

Place into a gallon size freezer bag and seal, squeezing extra air out. Label bag, then place inside a second gallon size freezer bag and seal. Freeze flat for easier storage.

To Cook: Thaw overnight in the refrigerator. Add 1/2 cup milk to bag and mix contents. Pour contents into a greased baking pan and bake uncovered at 400 for 20 minutes. Stir potatoes, then bake an additional 20 minutes or until golden brown.

Tips and Tricks
Buy preshredded cheese if time is a factor. Block cheese that you shred yourself is cheaper.
Make It Healthier
Use skim or lowfat milk. Use reduced-fat cheddar and part-skim mozzarella.
How Kids Can Help
Older kids can grate the potatoes. Younger kids can stir in the cheeses.

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