Potato-Cheese Charlotte

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Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup chopped onion
  • 2 tablespoons butter
  • 3 cups grated raw potatoes
  • 2 eggs, beaten
  • teaspoons salt
  • 1 teaspoon paprika
  • teaspoon pepper
  • 1 cup grated sharp Cheddar cheese
  • 2 slices of white bread

Method

  1. Preheat oven to moderate (350°F.). Butter a one-quart casserole.

  2. Sauté the onion in the butter until limp. Mix with the potatoes, eggs, salt, paprika, pepper and cheese.

  3. Soak the bread in water until soft. Squeeze dry and add to the potato mixture. Mix well.

  4. Turn into the prepared casserole and bake for one hour.

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