Potato Cheese Casserole

• large red potatoes, peeled and cut into 3/4 inch cubes↗6
• cups cubed mozzarella cheese2
• (15 ounce) carton ricotta cheese↗1
• cup grated romano cheese or 1 cup parmesan cheese1
• cup sour cream↗1
• green onions, finely chopped (can use more)↗2
• tablespoons chopped fresh parsley3
• teaspoon dried basil↗1
• tablespoon minced fresh garlic (or to taste)1
• salt and pepper (I use seasoned salt for this)
• cups swiss cheese, shredded and divided↗1 1⁄2
• cup shredded cheddar cheese (or to taste)↗1
• teaspoon paprika↗1⁄4

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Butter a 13 x 9-inch casserole dish.

3. 3

   Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.

4. 4

   In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.

5. 5

   Fold in the potatoes.

6. 6

   Spoon into greased baking dish.

7. 7

   Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.

8. 8

   Top with cheddar and remaining Swiss; sprinkle with paprika.

9. 9

   Let stand 5 minutes before serving.