Grated Potato and Blue Cheese Casserole

I've never made homemade hash browns before. If you have a large holed grater, they're very simple! Since we love hash browns, the homemade ones are definitely something I will do when I need to use up potatoes.

I know this was a great recipe since all of it was gone by the time we finished dinner!

Grated Potato and Blue Cheese Casserole

• 2 teaspoons butter
• 1 1/2 cups finely chopped red onions
• 8 ounces Neufchatel cheese, softened
• 1/4 to 1/3 cup finely crumbled domestic blue cheese
• 3/4 cup whipping cream
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 2 pounds baking potatoes (about 4 medium)

Preheat oven to 350 degrees. Grease 11x7 inch baking dish; set aside.

Melt butter in large skillet over medium heat; add onions. Cook and stir about 5 minutes or until onions are softened and translucent. Remove from heat; set aside to cool in a small bowl.

Beat Neufchatel cheese in large bowl with electric mixer at medium speed until fluffy. Add blue cheese; beat until blended. Beat in cream, thyme and salt at low speed until mixture is fairly smooth. (there will be some small lumps). Add cooled onions; beat until blended. Set aside.

Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater. Fold into cheese mixture with rubber spatula (this prevents potato from turning brown). Repeat with remaining potatoes, 1 at a time.

Pour mixture into prepared baking dish; cover with foil. Bake 45 minutes. Uncover; bake 15 to 20 minutes or until crisp around edges.

Turn oven to broil. Broil casserole, 6 inches from heat, 3 to 5 minutes or until top is golden brown. Remove from oven; let stand 5 minutes before serving.

The Changes
I made no changes to this recipe.

The Lessons

Don't cook potatoes too long, they do dry out.

The Verdict

3.5/5. This recipe was a nice change to your typical cheesy potatoes. Not something you would want all the time, but a good alternative!