Grated Potato and Cheese Casserole

This recipe is taken from the 1994 Milk Calendar. This is the Grated Potato and Cheese Casserole recipe.

  • Prep: 20 min
  • Cooking: 1 h - 1 h 15
Yields 6 - 8 servings
grated potato and cheese casserole

Ingredients

  • 2 large onions sliced
  • 2 garlic cloves minced
  • 2 tbsp (30 mL) butter
  • 4 large baking potatoes
  • 1 1/2 cups (375 mL) medium or mild Canadian Cheddar cheese shredded
  • 1 1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 1/2 cups (375 mL) Milk
  • 1/2 cup (125 mL) 35 % cream or additional Milk
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation

In a large skillet, sauté onions and garlic in butter until tender about 5 min. Reserve.

Meanwhile, peel potatoes and grate into shreds. Rinse shreds with cold water and drain well. Combine potatoes with cooked onion mixture, Cheddar cheese, salt, pepper and nutmeg. Add milk, cream and parsley.

Place mixture in a 12-cup (3 L) buttered baking dish or casserole. Bake, uncovered, in a preheated 400 °F (200 °C) oven for 1 to 1 1/4 hours.

Allow to rest 10 min before serving.

Tips

For a very smooth and creamy texture use 35 % cream and bake the full 1 1/4 hours.

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Nutrition

Nutritional Information

per serving
Energy: 264 Calories
Protein: 9 g
Carbohydrate: 22 g
Fat: 16 g
Fibre: 1.7 g
Sodium: 621 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 236 mg
Vitamin B12: 20 %
Phosphorus: 19 %
Vitamin A: 18 %
Vitamin B6: 16 %