50 min
Irish Potato and Cheddar Casserole
Recipe GLPR7bb6bb3b4dee59
A warming, creamy potato casserole with a golden cheese topping. Yukon Gold potatoes are boiled until tender, then passed through a ricer or mashed and folded together with butter, fresh green onions, and a touch of nutmeg and cayenne. Light cream enriches the mixture before it bakes until puffed and the cheese on top becomes melted and golden. This traditional Irish comfort dish serves six as a satisfying main course or side.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 tablespoons Salted cultured butter, divided
2½ pounds Yukon Gold potatoes, unpeeled, cut into 2-inch chunks
1 tablespoon Salt
1 Garlic clove, large
3 Green onions, sliced
1 cup Whole milk or heavy cream
1 teaspoon Freshly grated nutmeg, divided
1 pinch Cayenne pepper
Freshly ground black pepper
1 cup Grated Irish cheddar cheese
Directions
Preheat your oven to 400°F. Coat the bottom and sides of a 1 1/2 to 2-quart casserole dish with 1 tablespoon of the butter. Set aside.
Place the potato chunks, salt, and garlic clove in a large pot. Cover with cold water, reaching a few inches above the potatoes. Bring to a boil over high heat, then reduce to medium-high. Simmer until the potatoes are very tender when pierced with a fork, about 15 to 20 minutes. Drain thoroughly in a colander and let the potatoes steam-dry in the colander for 10 minutes.
While the potatoes are drying, return the empty pot to medium heat and add the remaining 5 tablespoons of butter. Once melted, stir in the sliced green onions and cook for about 1 minute until fragrant. Remove the pot from heat.
Using a potato ricer or food mill, press the drained potatoes and garlic clove into the pot with the butter and green onions, discarding the skins. If you prefer not to use a ricer, hand-peel the potatoes and mash them directly in the pot with a potato masher until smooth. Use a rubber spatula to gently fold everything together until evenly combined.
Add the milk in three additions, folding gently each time until just combined. The mixture will be loose at this stage. Sprinkle in 1/2 teaspoon of the nutmeg and the cayenne pepper. Taste and adjust the seasoning with additional salt and black pepper as needed. Transfer the potato mixture to the prepared casserole dish and spread evenly. Top with the grated cheddar cheese.
Bake for about 30 minutes, until the potatoes puff slightly and the cheese is melted with golden-brown spots. If your oven does not have a convection setting, you may broil the top for 1 to 3 minutes to achieve a more golden finish. Sprinkle the remaining 1/2 teaspoon nutmeg over the top and serve hot. Leftovers can be covered and refrigerated for up to 5 days; reheat in the microwave until piping hot.
