Red potato casserole

Last night we barbecued some chicken on the grill for dinner.  Meanwhile, a red potato casserole was cooking in the oven.  This dish is easy to prepare.  You can prepare it up to a day ahead, and then just pop it in the oven at the last minute.

Red potato casserole

8-10 small red potatoes, unpeeled and cut into bite-sized cubes (about 6 cups of cubed potatoes)

water

1 cup shredded chedder cheese

1/4 cup butter (1/2 stick), sliced

6 green onions, chopped

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

salt and pepper, to taste

Place the potato cubes in water to cover, and cook over medium heat until just fork tender.  Drain and rinse in cold water.

Place half the the potatoes in a greased casserole dish, and top with half of the cheese.  Cover with half the butter, all of the green onions and garlic.  Sprinkle over the red pepper flakes and salt and pepper to taste.  Cover with the remaining potatoe, then the butter.  Top with remaining cheese.

Bake at 325-degrees fahrenheit, for about 20 minutes, until the cheese is bubbly, and the potatoes are hot.  Serve with a little sour cream (if desired).  Serves 4.

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