Rosemary Potatoes with Cheese

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 medium potatoes, peeled
  • cup plus 1 tablespoon butter
  • 1 cup minced onions
  • cups grated Cheddar cheese
  • ¾ cup hot milk
  • Salt and freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
  • 2 eggs, well beaten


  1. Preheat oven to moderate (375°F.).

  2. Peel the potatoes and cook them in boiling salted water to cover. Drain and mash them.

  3. Melt one tablespoon of the butter and add the onions. Cook, stirring, until onions are translucent.

  4. Combine the mashed potatoes, onions, remaining butter, the cheese, milk, salt and pepper to taste and rosemary.

  5. Fold in the beaten eggs and pour the mixture into a lightly buttered casserole. Bake for forty-five minutes, until puffy and brown. Serve immediately.

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