Presented by: Paula Nemzek, KCTS 9 Cooks

Cook's Note: Adapted from a recipe in KCTS 9 Cooks Potatoes, by Robert Jacobsen of Issaquah. One of my favorite Cooks recipes; we have it every year on Christmas Eve.

serves 8

Ingredients

• 9-10 medium-sized red potatoes
• 2/3 cup milk
• 2/3 cup sour cream
• 1 pound Tillamook sharp cheddar cheese, shredded
• 1 teaspoon ground nutmeg
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8-10 ounces smoked Pacific Northwest salmon
• 1 bunch green onions, chopped, including some greens

Preparation

In advance, prick the potatoes with a fork (keep the skins on) and cook them in the microwave just until tender, 8 to 10 minutes, depending on size of the potatoes and your microwave. Cool and slice.

In a saucepan, combine the milk, sour cream, cheddar cheese, mustard, salt, nutmeg, and pepper. Cook over medium heat just until the cheese melts. Do not boil. Sauce may look lumpy, but it will cook out just fine.

In a well-greased 9 x 13-inch casserole dish, add the sliced potatoes. Sprinkle salmon bits and green onion over the potatoes and cover with the sauce. Bake uncovered in a 350-degree oven for 1 hour.