Prep 25 mins
Cook 25 mins
This is a rich, creamy casserole that is sure to please cheese and tater lovers. :) My sis and me came up with this as we love mashed potatoes, but wanted something a little different for a change. I hope youll enjoy it! :)
- 6 medium potatoes, coarsely diced (if using organic no need to peel them)
- 3 tablespoons goat cheese (cream cheese)
- 2 tablespoons milk
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon nutmeg, freshly grated
- 1⁄8 teaspoon salt (or to taste)
- 1⁄2 cup mozzarella cheese, shredded (divided)
- 1⁄2 cup cheddar cheese, shredded (divided)
- 3 scallions, sliced (use white and green parts)
- Place potato cubes in a pot with water. Bring to a boil and let simmer for 15 minutes or until tender when pierced with a fork. Drain.
- Return potatoes to the pot and add cream cheese and milk. Mash with a masher until rather creamy. Season with garlic, nutmeg and salt to taste.
- Now add in HALF of the mozzarella and HALF of the cheddar cheese (meaning 1/4 cup of each). Mash a little more.
- Add in scallions, mix well.
- Pour mashed taters into a 9X13 baking dish and sprinkle with remaining cheese.
- Bake in the preheated oven at 180°C/350°F for 20-25 minutes or until nicely browned on top. If you like the top very brown, you can put the dish on the top rack for the last 5 minutes.
I love goat cheese and so even though I halved the recipe I kept the original amount of goat cheese. Yes this is a denser mashed potato than I usually make but still very good. I used the leftovers to make fried potato patties the next day, those were good too!
Followed the recipe using Chèvre. After taste-testing I added a small amount of milk and another 1/2 tsp of garlic powder. Since we like our cheese ooey-gooey I did not let the tops brown but did add a sprinkling of of green onions. I might do this again (this time with Neufchâtel) but will make my regular mashed and continue on from there as we all found the texture too heavy. Made four individual casseroles for RS#51.
These were good - great concept but I feel like it just needed a bit more of everything. I ended up doubling the goat cheese, tripled the spices and had to add a lot of extra salt and pepper. Thanks for the posting!