This make-ahead Potato Cheddar Casserole keeps you from mashing and stirring in the middle of cooking a big dinner. This casserole lets you concentrate on other aspects of the meal – like enjoying it.
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
Cook the potatoes in plenty of salted boiling water until tender but not mushy.
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.
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).
To brown, place in a 177ºC (350ºF) oven for 35-40 minutes. Serve steaming hot and browned about the edges.