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Cheesy Spring Onion Potato Casserole

Recipe: Cheesy Spring Onion Potato Casserole


Serves 6 to 8


    3 large Idaho potatoes, peeled and thinly sliced
    2 cups early summer onions (or green onions) sliced thinly. (I used a mixture of red and white onions. Mine were bulbs about one and a half inches in diameter. You can use just about any onions. This is more of a theme thing.)
    1 tsp salt
    1/2 tsp grated fresh pepper
    3 Tbl flour
    3/4 cup grated cheddar cheese or cheese mix
    1-1/2 cups milk
    4 Tbl cold butter cut into chunks


    Preheat oven at 400 degrees. Grease a 9 X 13-inch casserole with butter spray. Put in your first layer of potato slices. Layer on a scattering of onion slices with a little salt and pepper. Sprinkle on the flour and half of the cheese mixture. Now layer on the rest of the potatoes, onions, salt and pepper. Put the last of the cheese on top. Pour the milk over the whole casserole, distributing it evenly. Scatter the chunks of butter on top. Put in your oven and bake for approximately 45 minutes uncovered until tender and browned on top to your liking. Check to make sure the potatoes are done by sticking in a sharp knife. If the knife slides through easily, the potatoes are cooked. This is a shallow dish so everyone gets plenty of the favorite crispy top. Because it's a shallow dish, though, this casserole doesn't take as long to bake as some potato casseroles, so keep an eye on it toward the end. If you like your potatoes even browner, you can leave it in a few more minutes.

    Let stand outside the oven to cool a few minutes before serving so you don't burn your mouth--and the potatoes will actually taste better.

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