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Cheese Potato Puff | Can't Stay Out of the Kitchen | this #souffle-type #potato #SideDish is absolutely delightful. It's #cheesy, tasty & so mouthwatering you'll want seconds. It pairs well with any #meat #entree & is really excellent for company #dinners or #holidays like #Thanksgiving, #Christmas, #Easter or #MothersDay. #CheddarCheese #chives #CheesePotatoPuff

Cheese Potato Puff

Teresa Ambra
Potatoes never tasted so well as they do in this fabulous Cheese Potato Puff side dish. It's an outstanding recipe that is absolutely mouthwatering and irresistible. It's so good that it deserves being placed on your holiday menu rotation--high praise indeed! This souffle-type casserole puffs up while baking and is best served hot out of the oven. It's a great accompaniment for any type of meat main dish. Gluten free.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 12
Calories 364 kcal

Equipment

  • 1 large stock pot with lid
  • 1 colander
  • 1 vegetable peeler
  • 1 sharp knife
  • 1 cutting board
  • 1 medium sauce pan
  • 1 wooden spoon
  • 1 small bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 potato masher
  • 1 3-quart casserole dish

Ingredients
  

  • 5 lbs. Yukon gold potatoes peeled & quartered (or you can use any other kind of potato)
  • 2 tsp. sea salt divided use
  • 3/4 cup salted butter
  • 8 oz. sharp cheddar cheese shredded (2 cups) (I used Colby/Monterey Jack)
  • 1 cup half-and-half
  • 2 large eggs beaten
  • 1/4 tsp. dried parsley or 1/2 tsp. fresh parsley, minced, divided use
  • 1/2 tsp. dried chives or 1 tbsp. fresh chives, minced, divided use

Instructions
 

  • Peel potatoes and halve or quarter, if desired.
  • Place potatoes in a large kettle or stock pot; cover with water.
  • Add one teaspoon of salt.
  • Cover with lid and bring potatoes to a boil.
  • Boil potatoes until tender – about 15-20 minutes.
  • Drain potatoes in colander then mash with a potato masher until smooth.
  • Sprinkle with pepper, dried parsley and about ¼ tsp. fresh snipped chives (if desired).
  • Meanwhile, in a small saucepan, cook and stir the butter, cheddar cheese, half-and-half and remaining one teaspoon of salt until smooth.
  • Remove from heat; set aside.
  • Once potatoes are mashed, stir cheese mixture into the drained, mashed potatoes.
  • Fold beaten eggs into the potato mixture.
  • Spoon mixture into a greased 3-qt. casserole dish.
  • Bake, uncovered, at 375° for 35-40 minutes or until puffy and golden brown.
  • Sprinkle with fresh chives, (and fresh minced parsley) if desired. 

Notes

NOTE: The casserole may be covered with plastic wrap and refrigerated overnight. Allow dish to stand at room temperature about 30 minutes before baking.
 
NOTE: I used about ¼ tsp. fresh, snipped chives in the potato mixture and ¼ tsp. fresh, snipped chives on top after baking.
 
NOTE: This casserole is best served immediately upon removing it from the oven and before the souffle-like texture deflates.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 364kcalCarbohydrates: 35gProtein: 10gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 87mgSodium: 569mgPotassium: 861mgFiber: 4gSugar: 2gVitamin A: 806IUVitamin C: 39mgCalcium: 189mgIron: 2mg
Keyword casserole, cheddar cheese, chives, gluten free, potatoes, side dish, vegetable
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