Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Additional Time:
8 hrs
Total Time:
9 hrs 40 mins
Servings:
7
Yield:
1 (9×13-inch) casserole
Ingredients
Directions
Gather all ingredients.
Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, 8 to 10 minutes. Refrigerate potatoes for 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
Grate cooked potatoes into a large bowl. Combine melted butter, onion, parsley, salt, and pepper in a small bowl. In a separate small bowl, mix sour cream and milk.
Layer 1/2 of the potatoes into the bottom of the prepared casserole dish. Sprinkle with 1/2 of the butter and onion mixture. Pour 1/2 of the sour cream mixture over the top; cover with 1/2 cup shredded cheese. Repeat with remaining ingredients.
Bake casserole in the preheated oven until cheese on top is lightly browned, about 1 hour.
Serve hot and enjoy!
Nutrition Facts (per serving)
| 531 | Calories |
| 30g | Fat |
| 53g | Carbs |
| 14g | Protein |
