Ingredients:
6 large red potatoes, peeled and cut into 3/4 inch cubes
2 cups cubed mozzarella cheese
1 (15 ounce) cartons ricotta cheese
1 cup grated romano cheese or 1 cup parmesan cheese
1 cup sour cream
2 green onions, finely chopped ( can use more)
3 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 tablespoon minced fresh garlic ( or to taste)
salt and pepper ( I use seasoned salt for this)
1 1/2 cups swiss cheese, shredded and divided
1 cup shredded cheddar cheese ( or to taste)
1/4 teaspoon paprika
Directions:
Preheat oven to 350 degrees F.
Butter a 13 x 9-inch casserole dish.
Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
Fold in the potatoes.
Spoon into greased baking dish.
Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
Top with cheddar and remaining Swiss; sprinkle with paprika.
Let stand 5 minutes before serving.
Servings: 10-12
Time preparation: 25 min.
Time total: 55 min.