Make-Ahead Potato Casserole with Red Peppers
This is ideal for a holiday meal. You can make this dish a day in advance, store in the refrigerator and bake in time for dinner. The saut? onion and red pepper add tasty punch and colour.
Servings: 8
Ingredients:
-
5 large baking potatoes, peeled and quartered (about 2-3/4 lb/1.3 kg total)
1/4 cup (50 mL) butter
1 clove garlic, minced
1/2 cup (125 mL) finely chopped onion
1/2 cup (125 mL) finely diced sweet red pepper
1 tsp (5 mL) salt
Pinch freshly ground pepper
4 oz (125 g) cream cheese
1 cup (250 mL) sour cream
Preparation:
In large saucepan of boiling unsalted water, cook potatoes until softened but not mushy, about 20 minutes. Drain; shake pan over low heat for a few seconds to dry potatoes. Mash or pur?potatoes and set aside.
Meanwhile, in small skillet over medium heat, melt butter; saut?arlic, onion and red pepper until vegetables are translucent and tender, 4 to 5 minutes. Season with salt and pepper; set aside.
In bowl, beat cream cheese, until softened; blend in sour cream. Beat cheese mixture into potatoes. Using slotted spoon, transfer garlic, onion and red pepper to potato mixture; pour in about half of the melted butter remaining in skillet and mix well. Taste and adjust seasoning.
Transfer to shallow 11- x 7-inch (2 L) baking dish; drizzle with remaining butter. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day; bring to room temperature before continuing with recipe.) Bake, uncovered, in 350°F (180°C) oven for about 40 minutes or until heated through.
Additional Information
Tags:
Side Dish; Cheese/Other Dairy; Vegetables; Bake; Entertaining; Make-Ahead;
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