Grated Potato Casserole
A cheesy, hearty potato casserole featuring grated potatoes, American cheese, and a savory blend of milk, eggs, and onions. Baked to perfection, it offers a comforting dish perfect for family dinners or potlucks, with a creamy texture and delightful cheesy flavor that appeals to all ages.
Ingredients
Instructions
- Place milk, eggs, salt, pepper, cheese, butter or margarine, onion, and cubed potatoes in blender container.
- Blend on high speed, just until potatoes are grated.
- Pour into greased baking dish.
- Bake in 375° oven for 35 to 40 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or using half-and-half instead of milk. If sharp process American cheese is unavailable, you can substitute with a combination of cheddar and mozzarella for a different flavor. To enhance the onion's sweetness, sauté it lightly before adding to the mixture. This dish can serve as a hearty side for breakfast or dinner, pairing well with Texas Style Cornbread.
Serving Suggestions
Serve the grated potato casserole alongside a fresh green salad or a side of sautéed vegetables for a balanced meal. It makes a wonderful brunch dish, especially when paired with eggs or bacon. For a delightful dessert, consider following it up with Light Strawberry Pie, which complements the savory flavors perfectly.
Storage & Reheating
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place individual portions in the microwave or return the casserole to a preheated oven at 350°F until heated through, about 15-20 minutes. Ensure it's warmed evenly to retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grated Potato Casserole contains roughly 520 calories, with 9g protein, 52g carbohydrates, and 31g fat. It is a good source of protein (19% of the Daily Value), potassium (17% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 2262mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shredded potatoes instead of fresh?
Yes, you can use frozen shredded potatoes to save time. Just make sure to thaw and drain excess moisture before mixing with the other ingredients to avoid a soggy casserole. Adjust baking time as needed, checking for doneness as it cooks.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day ahead and store it in the refrigerator. Just remember to bake it fresh the next day for the best texture. If you want to bake it from frozen, allow it to thaw overnight in the fridge before cooking.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the casserole while keeping it vegetarian.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).