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Thanksgiving: Shredded Potato Casserole

Source of Recipe


Diane Watt






List of Ingredients



• 8 medium potatoes, washed
  
• 2 cups shredded Cheddar cheese
  
• 1/2 cup minced onion
  
• Salt and pepper to taste
  
• Cooking spray
  
• 1-1/2 to 2 cups half-and-half
  






Instructions



1. Place potatoes, with skins on, in a large stockpot; fill pot with water to cover potatoes. Bring to boiling; reduce heat to medium and cook about 15 minutes, or until potatoes are just barely tender (not soft). Drain, and let potatoes sit with the cover on the pot while mixing the other ingredients.
   
   
2. Preheat oven to 350º F. In a large mixing bowl, combine cheese, onion, salt and pepper. Shred potatoes into bowl and stir gently to combine.
   
   
3. Spray a large casserole dish with cooking spray; transfer potato mixture to dish. Pour half-and-half over mixture to cover, but do not saturate potatoes with cream; bake for 30 to 45 minutes, or until golden brown and gently crisp on top.
   
   Makes 10 servings.
   
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   NOTE: Diane recommends not adding the half-and-half until the potatoes are ready to go into the oven.