Forevermama's Potato Casserole

READY IN: 50mins
Recipe by ForeverMama

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.

Top Review by Annacia

Mmmmm, this is delicious. We had it this evening with some leftover roast chicken and a corn and red pepper mix. The potatoes were the hit of the meal. Had to use Monterrey Jack as I couldn't find Munster around here and a mild cheddar for the American. It all came together wonderfully though. I'll surely make this again. :D

Ingredients Nutrition


  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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