Potato Cheddar Casserole

servings
12
prep time
15 minutes
cook time
30 minutes
Potato Cheddar casserole in a red dish, served on a wooden board.

A creamy and delectable potato cheddar casserole, baked to perfection in a red dish. This dish is a comfort food favorite, ideal for any family gathering or festive occasion.

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

  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.

See more...

one-pot mealsvegetarian

About the author

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

Courtesy photo

Edward Bottone

Edward Bottone

Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.

Editor's Pick

Atlantic Salmon Summer Rolls

A refreshing favorite for warm nights — crisp vegetables, fresh herbs, and tender salmon with bright dipping sauces.

View recipe

More recipes to explore

Loading related recipes...