Prep 20 mins
Cook 30 mins
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.
- 236.59 ml onion, finely chopped
- 29.58 ml butter or 29.58 ml margarine
- 946.36 ml potatoes, cooked and grated (about 4 medium)
- 354.88 ml muenster cheese, grated (8.5 ounces)
- 354.88 ml American cheese, grated (8.5 ounces)
- 118.29 ml flour
- 4.92 ml salt
- 2.46 ml black pepper
- 3 eggs
- 177.44 ml half-and-half or 177.44 ml heavy cream
- 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).
- Remove potato skin; grate potatoes; set aside.
- In a large skillet, sauté onion in butter until tender. Remove from the heat; add potatoes.
- In a bowl, toss cheese with flour, salt and pepper; add to skillet and blend well.
- In a small bowl, combine the eggs and cream. Stir into the potato mixture.
- Spoon into a greased 9 inch square or round baking dish.
- Bake uncovered, at 350 degrees F for 20 – 30 minutes or until golden brown. Cool for 5 minutes before serving.
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