Ingredients:
8 large baking potatoes, peeled ( Russets are best)
salt and pepper
1 pint whipping cream, divided ( 1 pint is whipped)
3 cups grated cheddar cheese ( or to taste)
Directions:
Boil potatoes with salt until soft.
Whip 1/2 pint whipping cream (beat only 1/2 pint!).
Mash the potatoes and mix with remaining 1/2 pint UNWHIPPED whipping cream until thick, smooth and creamy.
Add in salt and pepper to taste, and about 1/4 – 1/2 cup grated cheese; mix well to combine.
Transfer to a 13 x 9-inch baking dish.
Spread the WHIPPED cream over potatoes.
Top with the remaining grated cheddar cheese.
Bake at 300 degrees for 1 hour and 15 minutes.
**NOTE** This is the method I use to bake the casserole, otherwise I find that sometimes the cheese gets hard on top.
I cover loosley with foil,.
Bake at 300 degrees for 1 hour.
Remove foil and bake for another 15-20 minutes, you may want to try this method, or you can most certainly bake it without using any foil.
Delicious!
Servings: 6
Time preparation: 20 min.
Time total: 95 min.