Cheddar Potato Bake
Feathery potatoes, sautéed onions, buttery cream, and a crusty layer of melted cheese and crunchy almonds—this vegetarian dish is comforting yet sophisticated. Perfect for family dinners, potlucks, or cozy holiday meals.
Equipment
- 1 Baking dish (1.5-quart) Greased
- 1 Saucepan For boiling potatoes
- 1 Skillet For sautéing onions
- 1 Mixing Bowl
- 1 Hand mixer or potato masher
Ingredients
- 0.5 lb Potatoes Peeled, quartered
- 0.33 small Onion Chopped
- 1 tbsp Butter or margarine
- 1 Eggs
- 0.25 cup Whipping cream Warmed
- 3 tbsp Ground almonds
- 0.16 tsp Salt
- 1 dash Ground nutmeg
- 2 tbsp Cheddar cheese Shredded
- 1 tbsp Slivered almonds
Instructions
- Preheat oven to 400°F (200°C). Grease a 1.5-quart (1.4-liter) baking dish.
- Boil potatoes in salted water for 15 minutes until fork-tender. Drain and place in a large mixing bowl.
- Sauté onion in butter over medium heat until translucent and fragrant (5–6 minutes). Add to potatoes.
- Using a hand mixer or masher on low speed, blend in eggs one at a time until smooth.
- Pour in warmed cream and beat until the mixture is soft and slightly loose.
- Mix in ground almonds, salt, and a dash of nutmeg.
- Pour the mixture into the greased baking dish. Top with shredded cheddar and slivered almonds.
- Bake uncovered for 20 minutes until golden, the cheese is melted, and almonds are lightly toasted.
- Rest briefly before serving to let the bake firm up.
Notes
- Use Yukon Gold or Russet potatoes for best texture.
- Full-fat cream is recommended—avoid low-fat alternatives.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat at 350°F for 10–15 minutes.