The secret to this recipe is to not overcook the potatoes before you shred them. Also – never never never try to use frozen shredded hash brown potatoes for this recipe – that is blasphemy. This recipe is present at all family holidays, regardless of the main menu, this is an absolute non-negotiable, table-stakes, must-have side dish. It is entirely unhealthy (no redeeming calories at all) and undeniably delicious! I think it was originally found by my mother-in-law in a magazine somewhere long ago. But it is now forever known as Grambea potatoes since she was the first to make the recipe for the family who have become unapologetic holiday junkies for this stuff!
Ingredients
- 6 larger Yukon gold potatoes (use 8 if they are small)
- 1 stick butter, melted
- 1 pint sour cream
- 3-4 chopped scallions
- 8 oz shredded cheddar cheese
- S&P to taste
- If you want a little kick, add a little Uncle Tony’s or other hot pepper to the top
Preparation
- Parboil your potatoes to just underdone
- Drain and plunge into cold water to cool
- Preheat oven to 350
- Peel the skins from the cooked and cooled potatoes
- Using a large grater shred the potatoes into a large casserole dish.
- Season with S&P (I use a little Uncle Tony’s seasoning sometimes for a little zip – but JUST a little)
- Add the sour cream to the potatoes using a fork to keep the fluff in the potatoes as you mix it in
- Melt butter in a small pan
- Drizzle across the casserole, tossing with the fork to blend butter and keep fluffy
- I use scissors to simply cut the scallions into the casserole
- Sprinkle the shredded cheddar evenly across the casserole
- Use a fork to blend the scallions and cheese in while keeping the potatoes fluffy
- Bake for 45 minutes and check – might need another 15 minutes depending on how you like it. I prefer crispy edges so I leave it in until there’s a little brown around the edges.
SevenSenses 
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