Cheesy Potato Casserole

The past couple of days have been chilly and overcast here in Southern California. Which means it’s time to make that one last rich and decadent dish, before the summer heat hits. 🙂 I love these potatoes served with grilled portobello mushrooms, and a huge salad. They have a wonderful bite from the sharp cheddar, and the caramelized onion adds a sweet rich flavor. They can be made ahead, which is super convenient – just add the topping right before they hit the oven. Enjoy!

Ingredients
8 medium size Yukon Gold potatoes, peeled and cut into bite sized pieces, about 10 to 11 cups.
2 tablespoons salt
3 tablespoons butter
2 cups onions, finely chopped
1 stick (8 tablespoons) unsalted butter
1 cup sour cream
1⁄4 cup half and half
2 cups grated sharp white cheddar cheese
1⁄4 teaspoon white pepper
3 tablespoons chives, finely chopped
1⁄2 cup bread crumbs
1⁄4 cup parmesan cheese, finely grated
3 tablespoons unsalted butter

Instructions

1. Grease a 9 x 13 inch casserole dish, set aside.
2. Place potatoes in a large pot. Fill pot with water until potatoes are covered. Add salt.
3. Place pot over high heat and bring to a boil. Cook until potatoes are fork tender, about 20 minutes.
4. Drain and return potatoes to pot.
5. In a large skillet heat butter over medium heat.
6. Add onions.
7. Saute onions, stirring frequently, until they are golden brown, about 10 minutes. Remove from heat.
8. Mash potatoes by hand together with onions, butter, sour cream, half and half, cheddar cheese, pepper and chives.
9. Place into prepared casserole dish.
10. In a small bowl mix together bread crumbs, parmesan cheese and butter, until the mixture forms coarse crumbs.
11. Sprinkle bread crumb mixture over potatoes.
12. Bake potatoes for 30 to 40 minutes until top is golden.

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