Monterey Scalloped Potatoes

With Easter coming, I have fond memories of large family gatherings and wonderful food. My Mom's Easter dinners were always centered around ham and I love the tradition, so I do the same thing, even when it is only my husband and I sitting down to dinner together. One of the side dish recipes I added to our gatherings back in the 80's is this dish for potatoes. Our family loves it. It is a little bit more work than the updated versions that use packaged, frozen, hash brown potatoes, but if you have the time to give it a try, it is well worth the effort. The texture of this potato dish is much more like mashed potatoes; rich and creamy. We served it with prime rib for Christmas, barbecued chicken for the 4th of July, or family birthday celebrations. It goes well with any meat. I do hope you will give it a try for your next family gathering.

Recipe:

8 medium potatoes, peeled and cubed
1 bay leaf
1/4 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream (lite works just fine)
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, sliced
1 1/4 cups grated sharp Cheddar cheese

1. Boil the potatoes with the bay leaf until barely tender. Drain and cool.
2. Grate the potatoes coarsely and place in a large bowl.
3. Stir in salt, pepper, green onions and 1/2 the cheese. Set aside.
4. Melt the butter in a medium sized saucepan and then stir in soup and sour cream.  
5. Pour mixture into potatoes and stir to combine.
6. Put mixture into a 9" x 13" baking pan and bake in a 350 degree oven for 30
    minutes. Remove from oven and sprinkle on remaining cheese. Bake 10 - 15
    minutes longer.