Cheese Potato Puff
2016-06-15- Cuisine: American
- Course: Side Dish
- Skill Level: Easy
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- Servings: 10
- Prep Time: 20m
- Cook Time: 40m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
348 -
Total Fat
20 g -
Saturated Fat
7 g -
Cholesterol
63 mg -
Sodium
574 mg -
Potassium
971 mg -
Carbohydrates
30 g -
Dietary Fiber
6 g -
Sugars
1 g -
Protein
14 g
Ingredients
- 12 medium potatoes (5 pounds). Note for a lower carb option you can use 1/2 potatoes and a head of cauliflower, or all cauliflower (2-3 heads) The recipe works the same.
- 1 teaspoon salt, divided
- 3/4 cup margarine or butter
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 eggs, beaten
Method
Step 1
Peel potatoes or break up cauliflower into large florets. Cook in salted boiling water for 10-15 minutes. Mash. If you're using cauliflower, gently squeeze out some of the water first so the results aren't soupy.
Step 2
In a saucepan, cook and stir margarine, cheese, milk, and salt until smooth.
Step 3
Stir into potatoes. Allow to cool a bit so the eggs don't cook when added. Fold in eggs.
Step 4
Pour into greased 5 quart dish. Bake at 350° for 40 minutes. May be baked a day after preparing.
This recipe freezes well. Scoop leftovers onto a cookie sheet lined with wax paper and place in freezer until solid. Transfer to a container and store for up to 3 months. Reheat from frozen in a covered baking dish at 350° with a little butter on top, for about 30 minutes then uncover for another 10-15 minutes.
Shown served with Beef Burgundy