We made a lot of great dishes for Bike Race Brunch this year, but we definitely received the most requests for this Cheesy Potato recipe. Tall Mom has been making these potatoes, to rave reviews, at holiday dinners for most of Tall One’s life. We decided to put a little spatularette twist on them, and serve them up as a breakfast potato instead of a dinner side, and they sure did not disappoint!
The ingredients are a little bit on the heavy side, and this recipe makes ALOT, so this is a great dish for sharing! These are also super convinient, because you can make them ahead of time and store them unbaked in the refrigerator for a couple of days before serving (that’s what we did!). Then on party morning all you have to do is move them from the refrigerator to the oven. So simple!
-4 lbs potatoes
-1 onion, chopped
-1 stick butter, melted
-1 pint half & half
-1 tsp salt
-8 oz shredded cheddar cheese
Preheat oven to 350 degrees.
Boil the potatoes with the skins on until fork tender. You want them to be cooked, but not as soft as they would be if you were making mashed potatoes. Allow the potatoes too cool until you can handle them easily. Remove the skins from potatoes (which is much easier to do now that they are cooked then when they are raw). Use a box shredder to shred the potatoes directly into a glass 9×13 baking dish. Add the chopped onions, salt and 3/4 of the cheese, then pour the melted butter and half & half on top. Use a wooden spoon to gently mix the ingredients until everything is even and well distributed. Top with the remaining cheese. Cover the cassarole with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes. Remove from the oven and allow potatoes to stand for about 10 minutes before serving.
Cheesy Potatoes are the perfect indulgent addition to any meal!
Tall and Small