Baked Shredded Potatoes with Cheddar
This potato dish combines the comfort of mashed and the earthy flavor of baked potato skins. They can cook in the oven with the chicken, or can be made ahead and reheated.
2 pounds baking potatoes (about 3-1/2 large)
1 small onion
1 cup chicken broth
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, cut into small pieces
1-1/2 cups shredded cheddar cheese
Preheat oven to 350’F. Butter a Doughmakers 9- by 2- inch round cake pan.
Scrub the potatoes well and grate them on the coarse side of a grater, or in a food processor with the shredding disc, and transfer to a bowl. Grate the onion in the same way and add the potatoes with the broth, salt and pepper. Combine the mixture well and transfer to the cake pan. Dot the top with the butter.
Cover the pan with foil and bake for 45 minutes. Remove the foil and bake 45 minutes more. Sprinkle the cheddar on top and bake another 15 minutes.
From Leslie Glover Pendleton