Fried Potato Casserole



  • yellow onion (or 1 • med. white)
  • 2 russet potatoes
  • yukon gold potatoes (5 • med.)
  • 28 purple potatoes (smalls •, approx. 1 lb.)
  • sweet potato (1 • med.)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 cup half-and-half (used separately)
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon flour
  • 1 cup grated Gruyere cheese
  • 1 cup cheddar cheese (grated)
  • gouda cheese (Cup grated)


  1. Chop onion finely and set aside. Scrub all potatoes, but do not peel. Cut all into approx. 3/4-inch cubes. Heat olive oil in a heavy skillet to medium heat. Spread oil to make sure skillet is well-coated. Cook onion appox. 3 minutes, stirring constantly. Add potatoes, stir thoroughly to coat all with oil. Place on well-fitting cover and cook 20 minutes, turning every 5 minutes.
  2. Preheat oven to 375 degrees F. In a medium saucepan, place 2 1/2 cups of the half-and-half, salt and pepper. Take the other 1/2 cup of half-and-half and mix it with the flour in a cup, stirring thoroughly to remove all lumps. Add to sauce and stir. Cook on medium heat about 5 minutes, stirring frequently. When sauce steams constantly, add grated cheeses one item at a time, stirring frequently, until mixture is smooth and bubbles. Turn off heat.
  3. Scoop fried potatoes (from above recipe) from skillet into a very large bowl (not plastic). Pour sauce over potatoes and gently stir until well-mixed. Pour into a greased 9 x 13 baking pan. Cover pan with aluminum foil and bake covered for approx. 30 minutes. When finished, casserole should be creamy but not runny. If eating immediately, let casserole rest at least 5 minutes before serving. If taking to an event and eating later, let cool 30-45 min., then place in refrigerator. Reheat covered at 300 degrees F for 10-15 minutes.
Discover more recipes from Foodista


Yummly User