Cheesy Tater Bake

Time :2 25

Yield :12 servings

Recipe Background

Mmm, potatoes and cheese. What a duo! Cheesy Tater Bake knows the greatness of this pair and makes sure to emphasize it. The potatoes are tender, the two kinds of cheese are extra flavorful, and when it all comes together, you get a dressed-up and worth-the-hype version of mashed potatoes. It's perfect for the holidays or any day, really! Now grab a couple of the ones you love and a nice double helping of Cheesy Tater Bake and enjoy one of dinner's most fabulous combos!

Ingredients

3 pounds russet potatoes peeled and cut into 1-inch pieces
1 tablespoon plus 2 teaspoons kosher salt divided
6 large egg yolks room temperature
1 cup heavy cream room temperature
1/4 cup unsalted butter melted
8 ounces white cheddar cheese shredded
2 ounces parmesan cheese grated
1/2 teaspoon ground white pepper

Directions

Grease a 9x13-inch broiler-proof baking dish.
In a Dutch oven, add the potatoes, 1 tablespoon of the salt, and enough water to cover the potatoes by 1 inch.
Over high heat, bring the potato mixture to a boil and cook until the potatoes are fork-tender, about 15 minutes.
Transfer the Dutch oven away from the heat, drain the water well, and return the potatoes to the Dutch oven.
Mash the potatoes with a potato masher until very smooth.
Stir the egg yolks into the egg mixture, one at a time.
Stir the heavy cream, the butter, the cheddar cheese, the parmesan cheese, the white pepper, and the remaining salt into the potato mixture until smooth. The cheese may not melt completely.
Transfer the potato mixture to the prepared baking dish and let it cool to room temperature, about 1 hour.
Preheat the oven to 350 degrees F.
Cover the dish with foil and bake until heated through, about 45 minutes.
Carefully uncover and bake, about 15 minutes.
Increase the oven temperature to broil on high and broil until the top is browned, about 3-4 minutes.
Serve.