Now I’m not Irish, but my sweet wife Shannon is and she gets pretty excited about St. Patrick’s Day. What I do know about the Irish is they like their taters! So if you’re needing to do a little celebrating this St. Patty’s Day- we’ve got an easy tater recipe with a little green to boot. Y’all enjoy and I figure everyone gets to be a little Irish today!
PREP TIME: 15 MINUTES
TOTAL TIME: 1 HOUR and MINUTES
MAKES 8 SERVINGS
3 1⁄2 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 (16-ounce) tub French onion dip (we use Hiland brand)
Salt and black pepper to taste
5 large Russet potatoes (about 4 lbs.) peeled and cut into 1/8” thick rounds 2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
Chopped green onions, for topping
1. Preheat the oven to 400°F. Lightly grease a 9-x-13- inch casserole dish.
2. In a large skillet, warm the milk and butter over medium heat until the butter has
3. Add the flour and stir until it just begins to thicken.
4. Reduce the heat to low and stir in the onion dip until smooth and warmed through. Salt and pepper to taste.
5. Place half of the potatoes in the bottom of the dish. Pour half of the milk mixture on top. Sprinkle with 1 cup of mozzarella and 1⁄2 cup of Parmesan. Repeat with the remaining potatoes, mozzarella and Parmesan.
6. Cover with tinfoil and bake for about 45 minutes or until the potatoes are about 3⁄4 softened. Remove the tinfoil and continue cooking an additional 30 minutes or until potatoes are soft and cheese has slightly browned. You can brown the cheese more by broiling for a couple minutes right at the end.