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Author Notes: I'm from the Midwest, where we eat our potatoes shredded and baked in cheese. This recipe is a comfort (do I drop the dreaded word?) casserole. Yes, casserole. Gussied up with stone ground mustard, creme fraiche, and shredded green apple, this hot dish still feels like the one moment of quiet at a family reunion. —spacekase
small-ish red potatoes, grated, skin on (about a pound)
small-ish white onion, diced fine
hearty stalks of celery, diced
green apple, grated, skin on
ounces sharp cheddar, grated
ounces parmesan, grated
cup creme fraiche
cup whole milk
tablespoons stone ground mustard
butter, for your pan
- Preheat your oven to 350° and grate! (I grate the potatoes and apple on the widest tooth option my mandolin has, but very thin.)
- Combine the potatoes, onion, celery, apple, and onion in a large mixing bowl. I use my hands.
- In a separate bowl, with a whisk or spatula, mixe the creme fraiche, mustard, milk, pepper and salt to taste (I go heavy on the pepper, maybe 2 tablespoons).
- Pour the creamy stuff onto the raw stuff, and mix it. I use a spatula.
- Into a buttered baking dish (I use a round one, but my mother uses a 9X9 and gets delicious crispy corners), pour half the the mixture. Layer half the grated cheese into the dish. Finish with a second layer of the mixture, and finish off with the cheese.
- Bake at 350° for 55-60 minutes, until browning and bubbling.
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