 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Potato Cheese Crunch on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
|
1 cup (8 ounces) sour cream
1/2 cup milk
1 tablespoon minced chives
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and sliced 1/4 inch thick
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup finely crushed Cornflakes
Additional minced chives (optional)
In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15 x 10 x 1 inch baking pan. Combine cheese and Cornflakes; sprinkle over potatoes. Bake at 350 degrees for 50 to 60 minutes or until potatoes are tender Sprinkle additional chives. Makes 6 to 8 servings.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|