Potato Cheddar Bake, delicious creamy mashed potatoes, loaded with cheese, then baked for a crispy top crust. Ideal as a side dish served with a big jug of gravy.
This Potato Cheddar Bake is an easy recipe and one with great flavors and very popular.
This is a great side dish to serve for any occasion, whether it's a regular weeknight dinner, or to add to your Thanksgiving or Christmas menu. It's really easy to make and very filling, so bear in mind you won't need huge serving sizes.
When the mashed potato is baked, you get a lovely crisp top crust, and then underneath, the mashed potato is fluffy and cheesy. This is so good served with a big jug of gravy! Comfort food at its best!
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You could also add some chopped cooked bacon to the mash, for all you bacon lovers!
This delicious recipe has been generously shared by one of our Lovefoodies supporters, Cathy Kopp. Cathy is always cooking delicious Home made dishes, and just loves to cook.
Thanks, Cathy for showing us one of your favorite family recipes.
Recipe by Cathy Kopp
Prep Time
15 - 20 minutes
Cook Time
30 - 40 minutes
Yield
2 servings
Ingredients
2 large potatoes, peeled and cubed
½ cup milk
2 Tablespoon butter
⅔ cup shredded cheddar
3 Tablespoons sliced green onions or chives
salt and pepper to taste
1 slightly beaten egg
Instructions
1. Preheat oven to 350F.
2. Grease, butter, or spray a 1 quart / 6 inch casserole dish
3. Put potatoes in a pan of water and cook until soft. Then drain. In the drained pan, add the milk and butter, and mash until smooth. Then add the cheese, onions and salt and pepper to taste and use a spoon to combine.
4. Whist still stirring, add the slightly beaten egg slowly so as not to cause the egg to scramble.
Then place the mixture in the dish and into the oven and bake for 30 - 40 minutes until puffed and golden.
Recipe Card
Potato Cheddar Bake
Potato Cheddar Bake, delicious creamy mashed potatoes, loaded with cheese, then baked for a crispy top crust. Ideal as a side dish served with a big jug of gravy.
Ingredients
- 2 large potatoes, peeled and cubed
- ½ cup milk
- 2 Tablespoon butter
- ⅔ cup shredded cheddar
- 3 Tablespoons sliced green onions or chives
- salt and pepper to taste
- 1 slightly beaten egg
Instructions
- Preheat oven to 350F.
- Grease, butter, or spray a 1 quart / 6 inch casserole dish
- Put potatoes in a pan of water and cook until soft. Then drain. In the drained pan, add the milk and butter, and mash until smooth. Then add the cheese, onions and salt and pepper to taste and use a spoon to combine.
- Whist still stirring, add the slightly beaten egg slowly so as not to cause the egg to scramble. Then place the mixture in the dish and into the oven and bake for 30 - 40 minutes until puffed and golden.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 604Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 166mgSodium: 585mgCarbohydrates: 68gFiber: 7gSugar: 4gProtein: 22g
Nutrition information isn’t always accurate
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LindySez
says:Oh, I can see some caramelized onions in this…
lovefoodies
says:Great idea Lindy!
Mary
says:Having a very dense moment here… “”add slightly beaten egg slowly so not the cause the egg to scramble”” what does this mean? Can’t wait to make this.
lovefoodies
says:Hi Mary, no problem! All it is, when you add the egg, the contents of the pan i.e potatoes, will still be very hot, so add the egg bit by bit whilst stirring otherwise the egg will cook immediately and you will end up with scrambled egg. I would say ‘drizzle’ the beaten egg whilst stirring until all the egg is used up.
I hope this helps, and yes, please do make it soon. I love to have this with some nice gravy poured over it!
Happy cooking, from one Mary to another!