Ingredients
-
1
-
2
-
4
-
1 1/2
-
1 1/2
-
1/2
-
1
-
1/2
-
3
-
3/4
-
-
-
-
-
Directions
Forevermama’s Potato Casserole, I’ve been making this potato casserole for many years It’s a tried and true that I’ve made for many different occasions and weekend meals It pairs well with all sorts of meats; roasted, grilled, saute’d, etc , Mmmmm, this is delicious We had it this evening with some leftover roast chicken and a corn and red pepper mix The potatoes were the hit of the meal Had to use Monterrey Jack as I couldn’t find Munster around here and a mild cheddar for the American It all came together wonderfully though I’ll surely make this again :D, I’ve been making this potato casserole for many years It’s a tried and true that I’ve made for many different occasions and weekend meals It pairs well with all sorts of meats; roasted, grilled, saute’d, etc
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Steps
|
1
Done
|
One Day Ahead or a Few Hours Before Planning to Cook This Dish, Cook Whole Unpeeled Potatoes in a Large Pot Covered With Water. Cook Until Tender. Remove from Pot and Let Cool Completely (place in Refrigerator If Making a Day Ahead). |
|
2
Done
|
Remove Potato Skin; Grate Potatoes; Set Aside. |
|
3
Done
|
in a Large Skillet, Saut Onion in Butter Until Tender. Remove from the Heat; Add Potatoes. |
|
4
Done
|
in a Bowl, Toss Cheese With Flour, Salt and Pepper; Add to Skillet and Blend Well. |
|
5
Done
|
in a Small Bowl, Combine the Eggs and Cream. Stir Into the Potato Mixture. |
|
6
Done
|
Spoon Into a Greased 9 Inch Square or Round Baking Dish. |
|
7
Done
|
Bake Uncovered, at 350 Degrees F For 20 30 Minutes or Until Golden Brown. Cool For 5 Minutes Before Serving. |
