Cheesy Potato Bake
photo by Pellerin
- Ready In:
- 2hrs 5mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 9 -10 red potatoes, medium sized
- 10 ounces cheddar cheese, grated (extra sharp or at least sharp)
- 1⁄2 cup parmesan cheese, grated
- 2 cups half-and-half
- 1⁄2 cup butter (1 stick)
- 1 tablespoon salt
- 1 teaspoon white pepper, ground
directions
- 2 DAYS (48 hours) before serving, boil potatoes, in their skins, until just fork-tender (about 40 minutes). Drain well, cool, and refrigerate, covered, for 2 days to dry.
- Pre-heat oven to 350°. In a saucepan, warm the half-and-half, butter, salt, and pepper, just until butter is melted.
- Peel potatoes and coarsely grate (I use food processor). Grate the cheddar cheese, and add ALL BUT ABOUT A CUP OR TWO of cheese), plus all of the parmesan to the potatoes, in a large mixing bowl. Add the milk/butter mixture and toss to combine.
- Spray a casserole dish or 9 x 13 baking dish with Pam, and pour in potatoes. Bake for 1 hour, uncovered. Top with the remaining cup of cheese and bake another 15 minutes, until golden brown and deeeeelicious.
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RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers