"Dimitri" wrote
> Well next Sunday is Easter.
>
> The hordes are descending on the on homestead for dinner.
>
> At this point in time my head just isn't into cooking but what the hell.
>
> Stopped by Albertson's (a very pretty new store) and picked up an 18 pound
> Krause Ham $0.99 per pound - what a deal!
>
> I have no idea what else to prepare - dinner around 3 and I'll probably
> fall back on the "tradition" beans, red cabbage, and the green beans to be
> devoured by # 4 and her husband. I've got 2 cans of Comstock Apples and 2
> peaches maybe I'll make a dump cake.
>
> How about you?
>
> Dimitri

Dimitri---

The following recipe is my favorite ( and most deadly) potato recipe. It's
wonderful with ham, can be made a day ahead and, if you don't mind the
occasional speck of peel in the dish, you can use a ricer and not bother to
peel at all.

Pam

CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February 1987 -
Cherrington's in Cincinnati)

6 servings (can be doubled; probably even tripled)

6 medium baking potatoes, washed, unpeeled, and whole---NOT cut in chunks

2 1/2 c. grated sharp cheddar cheese (I use white for appearance)

1/4 c. (1/2 stick) butter

1 c. sour cream, room temperature

1/3 c. minced onion

Salt and freshly ground pepper to taste

Paprika

Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl.

Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c.
cheese and butter in heavy sauce pan over low heat until almost melted,
stirring constantly, about 1 minute. Remove from heat. Stir in sour cream
and onion. Season with salt and pepper. Fold into potatoes. Pour into
prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake
until bubbly, about 30 minutes.

Can be prepared ahead; increase baking time to about 45 minutes.

NOTE: Do not peel potatoes before cooking. This indeed does make a
difference.