Cheesy Potato Casserole

southernliving.com

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

3 pounds russet potatoes, peeled and cut into 1-inch pieces (about 9 small potatoes)

1 tablespoon plus 2 tsp. kosher salt, divided

6 large egg yolks, at room temperature

1 cup heavy cream, at room temperature

¼ cup unsalted butter, melted

8 ounces white Cheddar cheese, shredded (about 2 cups)

2 ounces Parmesan cheese, grated (about 1⁄2 cup)

½ teaspoon ground white pepper

Directions at southernliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer