Potato Cheese Casserole

Ingredients

• 6 large red potatoes, peeled and cut into 3/4 inch cubes
• 2 cups cubed mozzarella cheese
• 1 (15 ounce) carton 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

Instructions

1. Preheat oven to 350 degrees F.
2. Butter a 13 x 9-inch casserole dish.
3. Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside.
4. In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well.
5. Fold in the potatoes.
6. Spoon into greased baking dish.
7. Bake uncovered for 30-35 minutes, or until bubbly and lightly brown.
8. Top with cheddar and remaining Swiss; sprinkle with paprika.
9. Let stand 5 minutes before serving.