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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I got this recipe from the book Don't Panic-Dinner's In the Freezer . This dish tastes just like the fried potato cakes my Mom used to make back in the day. The only thing I do different is to cook my potatoes in the microwave and use a small cookie scoop to remove the potato pulp. I have also left the skins on and mashed them that way. My family loves it either way! Ingredients:
3 lbs russet potatoes, pricked with fork |
1/4 cup butter, softened or |
1/4 cup margarine, softened |
1/2 cup milk |
3/4 cup whipping cream (i used half & half) |
3 ounces gruyere cheese, grated (i used a fiesta blend) |
3 tablespoons parmesan cheese, grated |
2 tablespoons parsley, chopped (optional) |
Directions:
1. COOKING DAY INSTRUCTIONS:.
2. Preheat oven to 400 degrees. Grease 13x9x2 casserole dish.
3. Put potatoes directly on oven rack and bake for 45-60 minutes or till done. I put the potatoes in the microwave till done and use a small cookie scoop to remove potato pulp.
4. Mash potatoes with mixer or by hand until smooth (my family likes lumps so mine isn't smooth). Add butter/margarine and milk and mix.
5. Spread in a prepared pan. Freeze using foil & plastic wrap method.
6. SERVING DAY INSTRUCTIONS:.
7. When casserole is thawed, preheat oven to 500 degrees.
8. With electric mixer, whip cream to soft peaks, then fold in Gruyere by hand. Spread evenly over potatoes and sprinkle with Parmesan.
9. Bake until heated through and topping is golden brown. Garnish with parsley and serve.
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