Forevermama's Potato Casserole

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.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  cup onion, finely chopped
• 2  tablespoons butter or 2  tablespoons margarine
• 4  cups potatoes, cooked and grated (about 4 medium)
• 1 1⁄2 cups muenster cheese, grated (8.5 ounces)
• 1 1⁄2 cups American cheese, grated (8.5 ounces)
• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 3  eggs
• 3⁄4 cup half-and-half or 3⁄4 cup 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.