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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 25 |
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I created this recipe for an end-of-summer harvest picnic. Everyone loved it. Ingredients:
18 medium potatoes, peeled and diced |
3 whole garlic bulbs, separated into cloves and peeled |
3 cups (12 ounces) shredded cheddar cheese |
1 package (8 ounces) cream cheese, cubed |
6 eggs, lightly beaten |
1 tablespoon minced chives |
1-1/2 to 2 teaspoons salt |
1/4 teaspoon white pepper |
diced sweet red, yellow and orange peppers, fresh rosemary sprigs and minced chives, optional |
Directions:
1. Place potatoes and garlic in a large kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and garlic are tender. Drain.
2. In a large bowl, beat the potatoes and garlic, cheddar cheese, cream cheese, eggs, chives, salt and pepper until blended.
3. Spoon into two greased shallow 3-qt. baking dishes. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Garnish with peppers, rosemary and chives if desired. Yield: 25 servings.
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