Ingredients

• 5 large russet potatoes , peeled
• 0.38 cups butter , melted
• 2 tablespoons minced onion
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 , 16 ounce
• 1.5 cups milk
• 1 cup shredded processed cheese

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
4. 4 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.
5. 5 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.
6. 6 Bake casserole in the preheated oven until cheese on top is lightly browned, about 1 hour.
7. 7 Serve hot and enjoy!

Nutrition per serving