Cheesy Potato Casserole Print

This delicious classic is sure to compliment any entrée that you cook up!

Recipes Cheesy Potato Casserole Monerva Dairy
Prep Time:1 hour
Servings:4 servings
  • 1/2 cup Minerva Dairy Amish Roll Butter
  • 1 lb. Minerva Dairy Smoked Maple Wood Raw Milk Cheddar, shredded
  • 1/2 cup Minerva Dairy Gouda Cheese, shredded
  • 4 cups Red Potatoes, diced
  • 1/2 cup Flour
  • 1 White Onion (chopped fine in a food processor)
  • 2 cups Baker's Whole Milk
  • 2 Tbsp. Sea Salt
  • 1 Tbsp. Corn Starch
  • 1/2 lb. Bacon, diced and rendered
  • 1/2 tsp. Celery Salt
  • 1/2 Tbsp. Paprika
  • Sea Salt and Black Pepper to taste
  1. Preheat oven to 400F. Place potatoes and 2 Tbsp. of sea salt in large pot and cover with water. Boil until al dente. While the Potatoes are boiling, dice and render the bacon in a pan, place on paper-towel lined plate to cool. In a saucepan, melt the butter and add the flour to make a blonde roux. Add the milk and cheese and whisk until smooth on low heat. Stir in the onions and cook on low for 5 minutes.
  2. Once the potatoes are al dente, drain and place in a bowl with celery salt and black pepper and dust with Corn Starch (this will help thicken the Casserole) - stir until potatoes are coated but not too much so they don't break.
  3. Combine the potato mixture with the cheese sauce. Place into a casserole dish and top with shredded Gouda and dust with paprika. Bake for 40 minutes until golden and bubbly. Top with bacon "bits"" and let it sit for 5 minutes before serving."