Breakfast Potato Casserole Recipe from Akershus Royal Banquet Hall
1 ½ lbs Diced Potatoes
1 ½ lbs Shredded Potatoes
4 oz Diced White Onions
8 oz Shredded Cheddar Cheese
(Reserve half for topping later)
8 oz Shredded Jarlsberg Cheese
13 oz Béchamel Sauce
8 oz Sour Cream
Salt to taste
Pepper to taste
5 ounces Milk
In mixing bowl combine all ingredients and mix well by hand.
Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top.
Cover with waxed paper and then aluminum foil.
Bake in 350-degree oven for approximately 40 minutes.
Remove foil and paper for last ten minutes to brown top if desired.