A delightful potato casserole with a cheesy and creamy interior, topped with a golden, crispy crust.
Boil the potatoes in a pot of water until tender, about 20 minutes.
Ensure the potatoes are evenly sized for uniform cooking.
Drain the potatoes and let them cool until easy to handle.
Cooling the potatoes makes them easier to peel and handle.
Peel the potatoes and grate them coarsely into a mixing bowl.
Use a box grater for consistent shreds.
Mix the grated potatoes with sour cream, cheddar cheese, green onions, milk, salt, and pepper.
Fold the ingredients gently to maintain the texture of the potatoes.
Spread the mixture evenly into a buttered baking dish.
Use a spatula to smooth the top for even baking.
Combine breadcrumbs with melted butter and sprinkle over the potato mixture.
Ensure the breadcrumbs are evenly coated with butter for a golden crust.
Bake in a preheated oven at 350°F for 40 minutes, or until the top is golden and crispy.
Check the casserole halfway through to ensure even baking.
Let the casserole cool slightly before serving.
Cooling allows the flavors to meld and makes serving easier.
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