Potato Casserole with Sour Cream Vegetables & Fruits
8 med. potatoes
1 cup milk( start by adding less)
1/4 lb. butter
4 oz. freshly grated Parmesan cheese 		4 oz. freshly grated Romano cheese
1 pint sour cream
salt & pepper to taste

Cook potatoes in boiling salted water until tender. Mash with milk, butter,salt and pepper to taste.

Combine cheeses, setting aside 1/2 cup of the cheese mixture. Add remaining cheese to sour cream and mix well.

Place mashed potatoes in shallow 2'' deep casserole. Cover with sour cream mixture.

This much can be done ahead,the casserole covered and set aside.

At cooking time, cover top of casserole with set aside cheese. Bake at 350 F for 20 minutes.If cheese does not brown, broil until brown and bubbly.

NOTE: I suggest topping include browned bread crumbs, about 1/2 to 1 cup.

Marilyn Brewer's recipe

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