Potato Cheddar Casserole
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in HUMBUG! Christmas Ain't What it Used to Be
You don’t want to be mashing and stirring in the middle of cooking a big holiday dinner. This casserole lets you concentrate on other aspects of the meal – like enjoying it.
- Servings 12
Ingredients
- 2.7 kg (6 pounds) Yukon Gold potatoes, peeled, halved if large
- Salt
- 355 ml (1½ cups) whole milk
- 118 ml (½ cup) heavy cream
- 113 grams (4 ounces) unsalted butter, or more as needed
- Ground white pepper to taste
- 2.5 ml (½ teaspoon) nutmeg
- 237 ml (1 cup) grated sharp English cheddar cheese
- 3 eggs, lightly beaten
- Breadcrumbs, as needed
Preparation
1. Cook the potatoes in plenty of salted boiling water until tender but not mushy.
2. Drain well and return to still warm pot. Add milk, cream and butter and mash with a hand masher or ricer (do not use a hand mixer of food processor) to desired smoothness. Now add salt, pepper, and nutmeg to taste.
3. Mix in the cheddar and eggs. Mound the potato mixture in a large (or two medium) buttered casserole dish, sprinkle with breadcrumbs, dot with butter and chill until ready to use (can be made a day ahead).
4. To brown, place in a 177ºC (350ºF) oven for 35-40 minutes. Serve steaming hot and browned about the edges.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at [email protected]
Courtesy photo
