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  • 2 Ratings

Bring a restaurant favorite home for the holidays. With make-ahead directions, this is a convenient choice for a busy Thanksgiving day.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
20 mins to 25 mins
bake:
1 hr 10 mins to 1 hr 15 mins at 325°
Servings:
10
Max Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic in a souffle dish or ramekin. Drizzle with oil. Bake in a 350 degree F oven about 20 minutes or until garlic is very soft; cool. Peel the garlic, discarding skins and reserving oil.

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Instructions Checklist
  • Peel and cut up potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain. Transfer potatoes to a large mixing bowl. Beat potatoes with an electric mixer on low speed. Add sour cream, the 1/4 cup cheese, baked garlic, reserved oil, and salt. Gradually beat in enough milk to make the mixture fluffy. Fold in basil. Spoon the potato mixture into a greased 2-quart casserole.

Instructions Checklist
  • Cover and bake in a 325 degree F oven for 40 minutes. Stir; sprinkle with the 3 tablespoons cheese and drizzle with butter or margarine. Continue baking, uncovered, for 10 to 15 minutes more or until heated through. Serves 10 to 12.

Make-Ahead Tip:
  • Prepare potatoes and spoon into casserole but do not bake. Cover and chill up to 24 hours. Bake, covered, in a 325 degree F oven for 45 minutes. Stir; sprinkle with the 3 tablespoons cheese and drizzle with butter or margarine. Return to oven; bake 30 to 45 minutes or until heated through.

Nutrition Facts

210 calories; total fat 13g; saturated fat 6g; cholesterol 22mg; sodium 168mg; carbohydrates 20g; fiber 2g; protein 5g; vitamin a 93RE; vitamin c 17mg; calcium 91mg; iron 1mg.
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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0