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.
Servings12
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 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 curiouscook77@gmail.com