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    You are in: Home / Recipes / Cheesy Potato Bake Recipe
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    Cheesy Potato Bake

    Cheesy Potato Bake. Photo by Pellerin

    1/1 Photo of Cheesy Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    Pellerin's Note:

    My friend, Paula brought this wonderfully textured and flavorful potato dish to a recent potluck, I knew I'd finally found a recipe to replace my mother's scalloped potatoes! By letting the potatoes dry two days after boiling, then grating, it creates a fluffy, almost rice-like texture that soaks up the cheese flavor, leaving no greasy mess - just smiling faces.

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    Units: US | Metric


    1. 1
      2 DAYS (48 hours) before serving, boil potatoes, in their skins, until just fork-tender (about 40 minutes). Drain well, cool, and refrigerate, covered, for 2 days to dry.
    2. 2
      Pre-heat oven to 350°. In a saucepan, warm the half-and-half, butter, salt, and pepper, just until butter is melted.
    3. 3
      Peel potatoes and coarsely grate (I use food processor). Grate the cheddar cheese, and add ALL BUT ABOUT A CUP OR TWO of cheese), plus all of the parmesan to the potatoes, in a large mixing bowl. Add the milk/butter mixture and toss to combine.
    4. 4
      Spray a casserole dish or 9 x 13 baking dish with Pam, and pour in potatoes. Bake for 1 hour, uncovered. Top with the remaining cup of cheese and bake another 15 minutes, until golden brown and deeeeelicious.

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    Nutritional Facts for Cheesy Potato Bake

    Serving Size: 1 (286 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 523.5
    Calories from Fat 291
    Total Fat 32.3 g
    Saturated Fat 20.2 g
    Cholesterol 95.6 mg
    Sodium 1308.6 mg
    Total Carbohydrate 41.6 g
    Dietary Fiber 4.1 g
    Sugars 2.7 g
    Protein 17.7 g

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