Besides a great side dish, you could turn this into a main course with just a few adjustments. This recipe has been a great hit over at 12 Tomatoes. It has received plenty of feedback from readers – let’s take a look at what some of them have said about it:
I made this yesterday for dinner and added ham for a complete meal and it was fantastic. My husband is still raving about this morning. I always have cheeses in the freezer and this was so easy to make.
This sounds great! Going to try this with some crumbled bacon sprinkled on it. Loved the mix of cheeses and the herbs! They take a dish from good to great!
Great ideas! I will definitely try adding some crunchy bacon next time!
6 russet potatoes
1 cup mini mozzarella balls
1/2 cup gruyere or swiss cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup heavy cream or whole milk
1/4 cup (1/2 stick) unsalted butter, cubed (I use Land O’Lakes butter.)
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon dried oregano
1/4 teaspoon nutmeg
kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.
Place potatoes in oven and bake for 50-60 minutes (until fork tender). Remove potatoes from oven and, once cool enough to handle, scrape out insides into a large bowl.
Add the heavy cream and butter, mix until well combined and creamy, then season generously with salt and pepper and add nutmeg.
Transfer potato mixture to a large baking dish, top with parmesan and gruyere. Spread mozzarella balls evenly over the top. Finally, season with rosemary. Bake for another 20 minutes, or until cheese is melted and bubbly.
Remove from oven and let cool 5 minutes before serving.
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Quick tip: You can use any cheese instead of the ones mentioned in the recipe. Try something different each time!
Thanks to 12 Tomatoes for this yummy potato casserole recipe.