Golden Potato Cheese Casserole

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Category : Recipes, Side Dishes, Vegetarian

Photo of Golden Potato Cheese CasseroleYukon Gold potatoes have a lovely yellow glow that brightens any potato recipe. With a creamy yet sturdy texture they work well for everything from mashed potatoes to potato salad.

I have to confess–I made a mistake today. As Charlie Brown in the comic strip Peanuts would say, “Aaugh!” I forgot to add the shallots when I cooked this dish for the photos, so you won’t see them in the picture.  The flavor of the dish was still good, but I really missed the savory taste contributed by the shallots. You’ll be happier, I think, if you don’t make my mistake. You could add some garlic, too, if you like. I usually do.

You can dress up this dish a bit by using a spatula to shape the top into swirls or stripes. The surface puffs up as it bakes, and peaks or patterns will be enhanced as it browns.

You can also experiment with various kinds of cheese. Since black pepper isn’t a local Whatcom County ingredient, I chose to use a  jalapeno gouda cheese made by Pleasant Valley Dairy (Ferndale). Jalapenos grow easily in greenhouses here, and I’ve also grown them outside along a south-facing rock wall. They help add the peppery flavor I enjoy with many foods.

  • Prep Time:
    20 min
  • Cook Time:
    40 min
  • Ready In:
    60 min
Servings: 6-8 servings
  • 8 cups potatoes, peeled and chopped (Hopewell Farm, Everson and Broadleaf Farm, Everson)
  • 5 Tbsp butter (homemade)
  • 3/4 cup milk (Twin Brook Creamery, Lynden)
  • 2 large eggs (Misty Meadows Farm, Everson)
  • 1 cup jalapeno gouda cheese, grated (Pleasant Valley Dairy, Ferndale)
  • 1 tsp salt (see Exceptions)
  • 1/2 cup shallots (Hopewell Farm, Everson)


Bring 2 quarts of water to boil in a large pot. Add the chopped potatoes, and return to a boil. Reduce heat to medium and cook for 20-30 minutes until a fork pierces the center of the potato pieces easily. Remove from heat and drain off the water.

While the potatoes are cooking, heat one tablespoon of the butter in a small skillet. Add the chopped shallots and sauté until browned. Remove from heat.

Preheat oven to 350 degrees F.

In a bowl, mash the potatoes to the consistency you like (I like mine a just a little chunky), and add the remaining butter (4 Tbsp), milk, eggs, salt, and sautéed shallots. Whisk or stir thoroughly, and mix in 3/4 cup of the grated cheese, reserving 1/4 cup for the top of the casserole.

Put the mixture into a 2 or 2-1/2 quart Dutch oven or baking pan. Sprinkle the remaining 1/4 cup of grated cheese on top. Bake for 40-50 minutes, until top is lightly browned.

Serving Suggestions:

Serve with Seared Asparagus or a green salad with Yogurt, Chives and Sorrel Dressing.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham
Artisan Wine Gallery, Lummi Island

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