Forevermama's Potato Casserole
July 09, 2014
Categories: Casseroles, Side Dishes, Cheese, Potatoes, New England, Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"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."
- Serving Size: 1 (325 g)
- Calories 512.9
- Total Fat - 29.9 g
- Saturated Fat - 17.4 g
- Cholesterol - 188.2 mg
- Sodium - 1456.5 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 4 g
- Sugars - 5 g
- Protein - 26.3 g
- Calcium - 857.6 mg
- Iron - 1.7 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.2 mg
Step by Step Method
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).
Remove potato skin; grate potatoes; set aside.
In a large skillet, sauté onion in butter until tender. Remove from the heat; add potatoes.
In a bowl, toss cheese with flour, salt and pepper; add to skillet and blend well.
In a small bowl, combine the eggs and cream. Stir into the potato mixture.
Spoon into a greased 9 inch square or round baking dish.
Bake uncovered, at 350 degrees F for 20 – 30 minutes or until golden brown. Cool for 5 minutes before serving.
No special items needed.