This is a recipe I found in a cookbook my mother-in-law and my father-in-law brought back from a trip to Nova Scotia. The title is One Potato, Two Potato. Every one of the 200+ recipes are made with potatoes and this one is by far my favorite!
It is easy to make, works well for a vegetarian main dish and you can serve it with so many sides. I like it with applesauce, kielbasa, or a nice tossed salad.
Hope you enjoy and happy cooking,
1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
1 c butter (2 sticks)
2 onion, sliced in rings
Cook the noodles as directed on box. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.
Melt all the butter over medium-high heat, then sautee onions until the rings are transparent.
Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay 3 noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onions on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with 3 noodles and the remainder of the onions and butter.
Pop in the oven for 20 to 30 minutes. Allow to cool 10 minutes before cutting and serving.