Forevermama's Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I've been making this potato casserole for many years. It's a tried and true that I've made for many different occasions and weekend meals. It pairs well with all sorts of meats; roasted, grilled, saute'd, etc. Ingredients:
1 cup onion, finely chopped |
2 tablespoons butter or 2 tablespoons margarine |
4 cups potatoes, cooked and grated (about 4 medium) |
1 1/2 cups muenster cheese, grated (8.5 ounces) |
1 1/2 cups american cheese, grated (8.5 ounces) |
1/2 cup flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
3 eggs |
3/4 cup half-and-half or 3/4 cup heavy cream |
Directions:
1. One day ahead or a few hours before planning to cook this dish, cook whole unpeeled potatoes in a large pot covered with water. Cook until tender. Remove from pot and let cool completely (place in refrigerator if making a day ahead).
2. Remove potato skin; grate potatoes; set aside.
3. In a large skillet, sauté onion in butter until tender. Remove from the heat; add potatoes.
4. In a bowl, toss cheese with flour, salt and pepper; add to skillet and blend well.
5. In a small bowl, combine the eggs and cream. Stir into the potato mixture.
6. Spoon into a greased 9 inch square or round baking dish.
7. Bake uncovered, at 350 degrees F for 20 – 30 minutes or until golden brown. Cool for 5 minutes before serving.
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