Food and Recipes Dish Casserole Cheesy Potato Casserole Recipe 3.0 (2) 2 Reviews This rich and creamy casserole will be a new holiday (or weekday) favorite. Room temperature egg yolks and cream will blend into the mashed potatoes more easily; let them sit at room temperature 30 minutes before using. This cheesy casserole is the perfect side dish for Thanksgiving dinner or a Sunday supper. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Published on October 11, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 2 hrs 25 mins Yield: 12 serves Ingredients 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 1/4 cup unsalted butter, melted 8 ounces white Cheddar cheese, shredded (about 2 cups) 2 ounces Parmesan cheese, grated (about 1⁄2 cup) 1/2 teaspoon ground white pepper Directions Place potatoes and 1 tablespoon of the salt in a Dutch oven with water to cover by 1 inch. Bring to a boil over high, and cook until potatoes can be pierced easily with a knife, about 15 minutes. Remove from heat. Drain well, and return potatoes to Dutch oven. Mash potatoes with a potato ricer or potato masher until very smooth. Stir in egg yolks, 1 at a time. Stir in cream, butter, both cheeses, white pepper, and remaining 2 teaspoons salt until smooth. (Cheese may not melt completely.) Transfer mixture to a lightly greased 13- x 9-inch broiler-proof baking dish, and let cool to room temperature, about 1 hour. While potatoes are still soft, smooth top with an offset spatula or create a decorative pattern with a spoon, if desired. Cover with aluminum foil, and chill until ready to bake, up to 1 day ahead. Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, covered, until heated through, about 45 minutes. Uncover and bake 15 minutes. Increase oven temperature to broil on HIGH, and broil until topping is browned, 3 to 4 minutes. Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Rate it Print