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Potato Cheddar Casserole

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Potato Cheddar Casserole
Cook Time 40 minutes
Servings
Ingredients
  • 2.7 kg Yukon Gold potatoes (6 lbs) peeled, halved if large
  • 360 ml Whole Milk (1+1/2 cups)
  • 120 ml heavy Cream (1/2 cup)
  • 120 g Unsalted Butter (4 oz) or more as needed
  • 1/2 teaspoon Nutmeg
  • 240 ml sharp English Cheddar Cheese grated (1 cup)
  • 3 Eggs lightly beaten
  • Breadcrumbs as needed
  • Salt
  • ground white Pepper to taste
Cook Time 40 minutes
Servings
Ingredients
  • 2.7 kg Yukon Gold potatoes (6 lbs) peeled, halved if large
  • 360 ml Whole Milk (1+1/2 cups)
  • 120 ml heavy Cream (1/2 cup)
  • 120 g Unsalted Butter (4 oz) or more as needed
  • 1/2 teaspoon Nutmeg
  • 240 ml sharp English Cheddar Cheese grated (1 cup)
  • 3 Eggs lightly beaten
  • Breadcrumbs as needed
  • Salt
  • ground white Pepper to taste
Instructions
  1. Cook the potatoes in plenty of salted boiling water until tender but not mushy.
  2. Drain well and return to still warm pot.
  3. Add milk, cream and butter and mash with a potato masher or ricer (do not use a hand mixer or food processor) to desired smoothness.
  4. Now add salt, pepper, and nutmeg to taste.
  5. Mix in the cheddar and eggs.
  6. Mound the potato mixture in a large (or two medium) buttered casserole dish.
  7. Sprinkle with breadcrumbs, dot with butter and chill until ready to use (can be made a day ahead).
  8. To brown, place in a 180º C (350º F) oven for 35 to 40 minutes.
  9. Serve steaming hot and browned about the edges.
Recipe Notes

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