Creamy Whipped Potato Bake

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    large baking potatoes, peeled (Russets are best)
  • salt and pepper
  • 1
    pint whipping cream, divided (1 pint is whipped)
  • 3
    cups grated cheddar cheese (or to taste)
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DIRECTIONS

  • Boil potatoes with salt until soft.
  • Whip 1/2 pint whipping cream (beat only 1/2 pint!).
  • Mash the potatoes and mix with remaining 1/2 pint UNWHIPPED whipping cream until thick, smooth and creamy.
  • Add in salt and pepper to taste, and about 1/4 - 1/2 cup grated cheese; mix well to combine.
  • Transfer to a 13 x 9-inch baking dish.
  • Spread the WHIPPED cream over potatoes.
  • Top with the remaining grated cheddar cheese.
  • Bake at 300 degrees for 1 hour and 15 minutes.
  • **NOTE** This is the method I use to bake the casserole, otherwise I find that sometimes the cheese gets hard on top.
  • I cover loosley with foil,.
  • Bake at 300 degrees for 1 hour.
  • Remove foil and bake for another 15-20 minutes, you may want to try this method, or you can most certainly bake it without using any foil.
  • Delicious!
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