April 24th, 2024
Recipes
Cheese and Potato Casserole
Valentina P
- Difficulty
•
- Time 70"
Easy mashed potato casserole filled with bites of melty cheese and ham (or peas). It's a simple, comforting side dish the whole family will love.
How To MakeDiet Type: Classic
Shopping List
- 3 pounds yukon potatoes (about 8 to 10 potatoes)
- 8 oz thick-sliced ham, diced (or 3 cups frozen peas)
- 4 ounces cheese or non-dairy cheese, diced (such as mozzarella, provolone, or brie)
- 2 large eggs, whisked
- 1/4 cup breadcrumbs (or grain-free breadcrumbs)
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the potatoes and boil until fork-tender and skins are peeling off, about 20 minutes. Drain. Once cool enough to handle, peel off the potato skins with your hands — they should come right off.
- Step 2: Preheat the oven to 350 degrees Farhenheit.
- Step 3: Mash the potatoes with a potato masher in a large bowl. Add the diced ham or peas, eggs, diced cheese, and parmesan. Season with salt and pepper, to taste. Stir. Note: If using the brie option, only remove the outside rind, keeping the top and bottom rind attached.
- Step 4: Drizzle the olive oil over the bottom of a large baking pan. Sprinkle half of the breadcrumbs over the pan. Add the potato mixture and press it evenly into the pan. Top with the remaining half of breadcrumbs. Bake for 45 minutes.
- Serve: Divide and enjoy.
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Cheese and Potato Casserole
PT1H10M 3 pounds yukon potatoes (about 8 to 10 potatoes) 8 oz thick-sliced ham, diced (or 3 cups frozen peas) 4 ounces cheese or non-dairy cheese, diced (such as mozzarella, provolone, or brie) 2 large eggs, whisked 1/4 cup breadcrumbs (or grain-free breadcrumbs) 3 tablespoons parmesan cheese, grated 1 tablespoon extra virgin olive oil salt and pepper, to taste Gluten Free Vegan 8 Servings
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