Because of county curfews that are in effect for Hennepin, Ramsey, Anoka and Dakota counties, all of our stores in those counties will close at 7 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13. Our stores that are not in those counties – Prior Lake, Woodbury, Chanhassen and St. Cloud – will close at 10 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13.
2 1/4poundsmedium red or white potatoes, (2.25 lbs = 7-8 potatoes)
8ouncessharp Cheddar cheese
1/4cupsoft bread crumbs
1tablespoonButter or Margarine, softened
A do-ahead for company.
Boil potatoes in jackets until tender, (8-10) minutes. Cool, peel and shred using medium grater. Shred cheese with same grater. Butter 2-quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350 F oven until heated through (55-65 minutes).
Variation: One (2 pound) package frozen southern-style hash brown potatoes, thawed, can be substituted for red potatoes. Bake, uncovered, in a preheated 350 F oven 65-75 minutes.
Tip: To make soft bread crumbs, remove crust from a piece of bread. Chop into crumbs in a food processor.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.