Saturday, November 5, 2011

The Garden Grill: Cheesy Potato Casserole Recipe

The Garden Grill: Cheesy Potato Casserole


2 pounds frozen diced potatoes
2 pounds frozen hashbrown potatoes
2 cups finely diced onions
1 tablespoon dried thyme
4 cups heavy cream
8 egg yolks
8 ounces mild cheddar cheese, shredded
6 ounces Parmesan cheese
2 tablespoons salt
1 1/2 teaspoons pepper


    Preheat oven to 325-degrees.

    In a very large bowl, mix all of the above ingredients, reserving 2 ounces of the cheddar cheese. Grease a 9x13" casserole dish with non-stick spray. Pour the mixture into the dish, filling 3/4 full. Spread evenly. Sprinkle reserved cheese on top. Cover with non-stick aluminum foil or a layer of parchment paper then aluminum foil.

   Place in preheated oven and bake for 50 minutes. Remove foil and replace in oven for an additional 10 minutes. Remove from oven and let cool for 10 minutes before serving. Enjoy!!

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