Monday, 9 February 2009

Cheesy Potato Casserole

Gosh! It's potatoes! Who could ever have seen that coming? I took advantage of the fact that there was a pot-luck on Sunday to dispose of a few more potatoes from the never-ending sack. They didn't seem to be tired of them there, and we managed to choke them down too. That's because we never get tired of cheese and butter.

Because this was a pot-luck, I made a huge amount. You could cut this in half quite easily if you are not expecting 18 to dinner. That's my large lasagne pan, filled to the brim.

You could serve this as a side-dish, but with all the cheese and eggs, I would think of it more as a main dish. Oh, and hey; look Ma, no bacon! Although you could, I suppose.

8 to 12 servings
2 hours 15 minutes - 30 minutes prep time

Cheesy Potato Casserole
9 medium potatoes (1.5 kilos? 3 pounds?)
3 to 4 shallots
1 medium carrot
1/4 cup unsalted butter
3 tablespoons minced dried chives - 1/2 cup fresh would be better
1 teaspoon oregano
1 1/2 teaspoons salt
1/2 teaspoon black peppercorns, ground, or more
1 cup milk or light cream
2 cups grated extra-old cheddar, or more
6 extra-large eggs
aaand another 2 tablespoons of butter or so

Peel - yes, really; I don't usually but this should be quite smooth - the potatoes. Cut them in chunks and put them in a pot with water to cover. Boil until tender; about 20 to 25 minutes.

Meanwhile, peel and mince the shallots. Peel and finely grate the carrot. Sauté them very gently in the butter, mixing in the seasonings just before they are done. The vegetables should be soft, and just showing signs of browning.

When the potatoes are done, drain them well. Mash them and mix in the milk or cream. Mix in about 2/3 or 3/4 of the cheese. Mix in the sautéd vegetables and seasoning mixture.

Once the potatoes have cooled enough that they won't cook the eggs, beat them in one at a time. Use the remaining butter to generously grease your large, shallow baking pan. Scrape in the potato mixture and spread it out. Sprinkle it with the remaining grated cheese.

Bake the casserole at 350°F for one to one and a half hours, until nicely browned. Serve hot.

Last year at this time I made Chile con Carne and Red Fife Whole Wheat Bread. Actually, my sweetie made that bread this week and he's been lobbying for some chile too. Funny how that works.

1 comment:

Bellini Valli said...

I couldn't resist a good potato dish:D