June 7, 2009

Cheddar Cheese Potato Casserole

Cheddar Cheese Potato Casserole

This creamy potato dish is a country-time favorite, from old school cooking that is sure to please.

8 to 10 servings  

  • 12 medium potatoes, peeled (about 5 pounds) 
  • 1 teaspoon salt, divided 
  • 3/4 cup butter, cubed
  • 2 cups (8 ounces) shredded cheddar cheese 
  • 1 cup milk 
  • 2 eggs, beaten 
  • Minced chives, optional  
Place potatoes in a large pot and cover with water. Add 1/2 teaspoon salt, cook until tender. Drain completely and mash potatoes until smooth. In a large saucepan, stir the butter until melted, add cheese, milk and remaining salt stirring until smooth. Stir mixture into potatoes, fold in the eggs. Pour into a greased 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.


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