Cheesy Tater Casserole

Cheesy Tater Casserole

Prep Time: 15 Min
Cook Time: 1 Hour

​Yields: 6 Pieces

WHAT YOU NEED

• 4 1/2 C Russet Potatoes, peeled & cut in to approx 1/2" cubes
• 2 Red Thai Chilis, sliced
• 2 cloves Garlic, crushed & minced
• 2 C Vintage / Very Aged White Cheddar, shredded
• 1 C Pizza Mozzarella, shredded
• 1 1/2 C Whipping Cream, room temp
• 2 Tbsp. Unsalted Butter, melted & cooled
• 2 Large, Free-Range Eggs
• 1 Tsp. Dry Mustard Powder
• 1/4 Tsp. Cayenne Powder
• 1/2 Tsp. Himalayan Salt
• 1/2 Red Onion, diced
• G A R N I S H - Green Onions, Red Onions, Sour Cream, Crema, Avocado, Hot Sauce

DIRECTIONS

• Add the potatoes to a pot filled with cold, generously salted water. Bring to a boil and once boiled, continue for about 10 - 12 minutes. Potatoes will be soft on the outside, but not fully cooked at this point.
• In the meantime, whisk together the cream, melted & cooled butter, eggs, dry mustard, cayenne, salt, one of the sliced chilis, and garlic.
• Once the potatoes are finished, turn off the heat, strain the potatoes and return them to the same pot back on the burner that is now off. Pour in the cream mixture and start stirring it around. Next, reserve about 1/3 of the shredded cheese, adding the remainder of it to the pot with the custard and potatoes. Continue to stir until the cheese is mostly / entirely melted.​

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• Preheat oven to 350 F
• Spray the inside of a 7" x 11" with cooking spray. Pour the potato mix in to the dish and tap it off the table / counter a few times to settle everything. Top with the reserved cheese, some diced red onion, and the remaining chili.
• Bake uncovered for 45 - 50 minutes until golden brown on top and bubbly. Take a toothpick and poke around a few of the taters to confirm they're nice and smooth. Once it's ready, remove and set on to a wire cooling rack for 5 ish minutes.
• Slice in to 6 equal sized pieces. Serve with some or all of the recommended garnishes but the hot sauce is a must! trust me! ENJOY! 

HAPPY VEG