Forevermama's Potato Casserole

ForeverMama's Note:

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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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

Directions:

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.