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Deep Dish Organic-Potato Bake
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 15 Min.
Cook Time: 75 Min.
Chill Time: 20 Min.
What you need:
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+ 3 lb. organic IdahoŽ potatoes, peeled and shredded*
+ 2 Tbsp. white wine vinegar
+ 1 medium onion, minced
+ 1 stick margarine, melted (reserve 2 Tbsp.)
+ 1/2 c. condensed cream of celery soup
+ 8 oz. sour cream
+ 8 oz. white (or regular) cheddar cheese, shredded
+ 1/4 tsp. salt (optional)
+ 1 tsp. white pepper
+ 1 c. plain cornflakes
What to do:
1. Fill large bowl with ice, water, and 2 Tbsp. of white-wine vinegar (which will keep potatoes from browning). Place shredded potatoes in this mixture as you peel and shred them.
2. Drain shredded potatoes in colander for 10 min.; gently squeeze excess moisture from potatoes and transfer to a dry bowl.
3. Add onion, margarine, condensed soup, sour cream, cheese, salt (if needed) and pepper to the potatoes; blend ingredients by stirring.
4. Spray a 3 quart baking dish lightly with non-stick cooking spray. Pour mixture into the baking dish and set aside.
5. Place cornflakes into a sandwich bag and crush with a rolling pin or substitute. Once the cornflakes are crushed, add the remaining melted margarine and shake bag until crushed flakes are evenly coated. Spread cornflake topping evenly over the potato mixture.
6. Pre-heat oven to 350°F and bake casserole for 75 min. Let it rest for 10 min. after baking. Serve very warm.

* A food processor was used to shred potatoes for this recipe.

* Recipe courtesy of Dara Bunjon, www.dara-doesit. com